Coconut, Chocolate & Hazelnut Cookies

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What better way to temporarily cure my boredom towards packing with a batch of chewy chocolate cookies? Very cliche, I know but I have a lot of baking ingredients which need to be used up. Honest!

I’ve made these based on the peanut butter cookies recipe from the earlier post. Of course when it comes to chocolate and hazelnut, hazelnut spread such as Nutella is in order. Like the previous recipe, it’s super easy and superbly satisfying!

PS: I couldn’t help but to think of Suze from ChocolateSuze when I made these as she received a 5kg tub of Nutella for Christmas which I never thought of its existence. Can you imagine how many of these cookies can be generated from that giant Nutella?  I shall let you do the math! 😉

PPS: Ironically, this also reminds about a FREE e-book kindly offered by Sugar from Cooking with Sugar to my visitors.  The e-book is about her SECRETS to EATING and LOSING WEIGHT. Sounds like a good plan eh? All you got to do is to enter you email address so that she can send it to you. So please check’em out here!  I think you’ll really enjoy it. 🙂

{Don’t flatten the individual dough too much like the photo above unless you are going to bake these in 2 batches. As I have overdone with the flattening, the cookies became a bit thinner due to leavening (plus you need a bit of thickness to stay super chewy) and unforseenably, crowded the tray.}

Coconut, Chocolate & Hazelnut Cookies

Makes about 16 cookies

Ingredients:

• 1 cup hazelnut spread
• 1/4 cup desiccated coconut (or replace it with sugar or cocoa powder)
• 1/4 cup brown sugar (or white sugar)
• 1/2 cup wholemeal flour (or all purpose flour)
• 1 egg
• some hazelnut kernels for garnish (optional)

Method:

• Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
• Mix all the ingredients together.
• Then take a tablespoon of dough and roll into a ball and put it on the parchment paper lined tray (stud the top with hazelnut kernels, if using). Repeat this step for the remaining dough. Then use your three middle fingers (or a fork) to flatten the individual ball of dough a little. (Remember not to flatten the dough too much. I had overdone it this time as the cookies became a little too thin and crowded the tray as they cooked.)
• Bake for 10 – 15 minutes or until the top is slightly tan (and a bit firm to touch). Leave the cookies to cool completely before storage or consumption.