Hazelnut cocoa crinkle cookies

Hazelnut cocoa crinkle cookies
  • 20

    min prep time
  • 12

    min cook time
  • 48



  • 1 cup bittersweet chocolate 
  • 8 tbsp Stefano hazelnut cocoa spread
  • 1 ¼ cup all-purpose flour
  • 2/3 cup cacao powder
  • 1 ½ tsp baking powder
  • 4 ½ tbsp unsalted butter
  • 1 packed cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup 3.25% milk
  • 1/3 cup toasted hazelnuts, crushed
Rolling sugar
  • 1 cup granulated sugar
  • 1 cup pre-sifted icing sugar


  1. Preheat the oven to 350F.
  2. In a small bowl, melt the chocolate with 3 ½ tbsp hazelnut cocoa spread.
  3. Mix flour, cacao powder and baking powder together and set aside.
  4. In a bowl of a stand mixer fitted with a paddle attachment cream butter, sugar and hazelnut cocoa spread for 3-5 minutes, until light and well combined.
  5. Add eggs, one at a time, mixing for 1 minute after each addition. 
  7. Add vanilla and melted chocolate mixture and mix until well combined, stopping to scrape down the sides as needed.
  8. Alternating between the dry ingredients and the milk, add 1/3 of the flour, mix just until combined before adding 1/3 of the milk.  Repeat until all of the flour and milk has been added and the dough is well combined.
  9. Fold in chopped hazelnuts by hand.
  10. Refrigerate the cookie dough for at least 2-3 hours, or overnight.
  11. Using a 1-inch ice cream scoop, form balls with the dough and roll each in granulated sugar first, followed by icing sugar.
  12. Put the cookies on a parchment lined baking sheet and bake for 12-14 minutes. Cool on a wire rack.  
  13. Cookies may be stored in an airtight container for 5 days or stored in the freezer for 1 month.