Yield ~ 36 cookies
- 1 3/4 cup all-purpose flour
- 1 tspn baking soda
- 1 tspn baking powder
- 1/2 tspn salt
- 1/2 cup chocolate hazelnut spread (I used the generic brand and it worked great!)
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/4 cup juice pulp (something sweet, like Watermelon Pear)
- 1 tspn vanilla
- 1/2-3/4 cup chocolate chips
- 1/2-3/4 cup chopped hazelnuts (ideally, you’d use hazelnuts, but I only had walnuts and they worked fine)
- Preheat oven to 376 F
- In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In another bowl, place chocolate hazelnut spread, butter, and sugar. Using a hand mixer, cream the ingredients together. Add the juice pulp and vanilla. Blend. Stir in dry ingredients until combined. Add chocolate chips and nuts. Mix until incorporated.
- Spoon the dough onto the cookie sheet. Dough should be roughtly the size of a tablespoon.
- Bake for 8-10 minutes.
Without any eggs, the dough is safe to eat. Knowing this, I had a hard time getting the finished dough onto the cookie sheet — simply because I kept tasting it! These cookies are seriously delicious, but they might be a tad too buttery. I wonder if I could substitute some of the butter with juice pulp. I have a watermelon-pineapple pulp that is really creamy, it might just work. Next time I make these, I might also decrease the amount of sugar. I only used 3/4 cup of brown sugar without packing it down, but the cookies were quite sweet. Then again, I’ve been eating a few everyday — maybe that’s why I want to make them healthier next time!!
Adapted from Giada De Laurentiis’ Chocolate-Hazelnut Smooches