Chocolate Hazelnut Surprises

These cookies are the perfect Valentine’s Day treat! Don’t forget to check out our other recipes and cooking classes.

Chocolate Hazelnut Surprises

Chocolate Hazelnut Surprises

Yield: 2 dozen cookies

3 cups Nutella, divided
2 cups Unbleached All-Purpose Flour
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
2 large eggs
melted white (or dark) chocolate, garnish (optional)

  • Do the night before baking: For the surprise filling- Take 1 cup of Nutella and spoon 24 small balls onto a waxed paper or parchment-lined cookie sheet. Don’t worry if not perfectly round, you can shape them better once they are frozen. Freeze overnight
  • Preheat your oven to 350°F.
  • Line 2 cooking sheets with a Silpat liner (see note below) or parchment paper
  • In a bowl of stand-up mixer, with paddle attachment, mix together remaining flour, espresso powder and cinnamon until combined. Add the Nutella and eggs, continue to mix until blended. Don’t over mix.
  • Scoop out cookies by a heaping spoonful of the dough onto your prepared cookie sheets. (You should aim for 24 cookies/ 12 per cookie sheet.)
  • With the bottom of a large drinking glass, flatten each dough ball. Place frozen Nutella balls in the center of each flattened dough piece. Wrap cookie dough around the Nutella, enclosing it completely. Roll the ball of dough to seal any openings. Repeat.
  • Bake cookies for 8 – 10 minutes.
  • Once out of the oven, drizzle melted chocolate in a ‘zig zag’ design over cookies
  • Serve these surprises warm with a big glass of milk. YUMMO!!!!!!

Chef Steffani’s Note: If you don’t serve the cookies while they are warm, the centers solidify. Nuke them for about 6-8 seconds in a microwave to get the centers gooey. Parchment paper isn’t the only thing (nor, IMO, the best) that you can use to line a sheet pan for baking. Silpat liners are non-stick baking sheets made of a blend of food-safe silicone and a fiberglass mesh. They’re versatile because nothing sticks to them. They never wear out and work at a very wide temperature range. Parchment paper, by contrast, can only be used a limited number of times and start to burn at very high temperatures. Silpat products are great for working with sticky materials such as gooey batter, taffy, caramel, doughs and more.

Yes! I am a BIG FAN of Silpat liners. No! This is not a paid endorsement. : )

You can find Silpat liners at most culinary supply shops. Locally, you can find them at Sawyer River Knife & Trading Co in North Conway.

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