Chocolate Rolled Cookies with Nutella and Hazelnuts
- Mixing bowls
- Rolling Pin
- Baking sheet
- Kitchen scale
INGREDIENTS
- Powdered sugar
- Nutella, melted
Dough:
- 4.4 ounces/125 grams unsalted butter, cold, cut into cubes
- ½ cup/60 grams powdered sugar
- â…“ cup unsweetened cocoa powder
- 1½ cups/180 grams all-purpose flour
- 1 large egg/50 grams
- 1 large egg yolk/18 grams
- Pinch of salt
Filling:
- ¾ cup/200 grams Nutella
- 1 cup/100 grams hazelnuts, crushed
INSTRUCTIONS
- Make the dough by combining the cold butter, powdered sugar, cocoa, flour, and salt in the bowl of a stand mixer fitted with the paddle. Mix on medium until the mixture is sandy and no visible butter pieces remain, about 2 to 3 minutes. Add the egg and the yolk and mix only until the dough just holds together. Shape into a flat disk, wrap in plastic, and chill for 30 minutes.
- On a lightly floured surface, roll the chilled dough between two sheets of parchment to a â…›-inch/3.5 mm thickness in a rectangle. Spread the Nutella in an even layer over the dough, then scatter the crushed hazelnuts. Roll the rectangle tightly from the long side into a uniform log and transfer it to a parchment-lined baking sheet.
- Using a sharp knife, lightly score the log halfway through at the width you want the cookies, about ¾ inch/2 cm apart (do not cut all the way through). Bake in a preheated 340°F/170°C oven (top and bottom heat) until set and slightly firm to the touch, about 25 minutes.
- Let the log cool on the baking sheet for 8 to 10 minutes.
- While still warm, slice through the scored lines to make cookies. Finish with a light dusting of powdered sugar or a drizzle of melted Nutella, if desired. Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
FAQ
Best way to prevent the dough from cracking while rolling?
It’s essential to maintain the right temperature and consistency. The dough should be well-chilled but still pliable, not hard. If it feels too stiff after refrigeration, let it sit at room temperature for about 10 minutes before rolling. Rolling the dough between two sheets of parchment paper helps prevent sticking and tearing. Avoid adding extra flour, as it can dry out the dough and cause cracking.
How can I slice the chocolate rolled cookies evenly?
First score the dough lightly with a sharp knife before baking to mark the portion sizes. After baking, let the log cool for 8 to 10 minutes but remain slightly warm so the knife slides smoothly. Use a very sharp, thin-bladed knife and make clean, deliberate cuts. Wiping the knife blade between slices can help prevent sticking and maintain uniformity.
How should I store the cookies?
These chocolate rolled cookies should be stored in an airtight container at room temperature once fully cooled to preserve crisp edges and a slightly chewy center. They will remain fresh for up to five days. For longer storage, you can freeze baked cookies in a sealed container or freezer bag for up to a month. If freezing the unbaked log, wrap tightly in plastic and place it in a freezer-safe bag; thaw in the refrigerator before slicing and baking.
How can I make these cookies ahead of time?
The dough can be made and kept tightly wrapped in plastic in the refrigerator for up to two days before rolling and baking. You can also freeze the unbaked filled log for up to one month, then thaw it in the refrigerator before slicing and baking. Once baked and cooled, store the cookies in an airtight container at room temperature for up to five days, or freeze them for longer storage without losing texture or flavor.
Can I replace Nutella with another spread?
Almond butter, peanut butter, or chocolate tahini spread are all great options. If using a thicker spread like peanut butter, consider softening it slightly before spreading so it doesn’t tear the dough. You can also use homemade chocolate ganache or even dulce de leche for a richer flavor variation. The key is to maintain a smooth, spreadable consistency to ensure the dough rolls evenly without breaking.
Why are my chocolate rolled cookies becoming too dry or crumbly?
It’s usually due to overbaking or too much flour in the dough. Bake only until set and slightly firm to the touch, as they will continue to firm up while cooling. Overmixing the dough after adding eggs can also make it tough. Use precise measurements and avoid compacting the flour when scooping. Storing the cookies properly in an airtight container once cooled will help preserve their crisp exterior and soft, flavorful interior.
How can I make the chocolate rolled cookies gluten-free?
Use a 1:1 gluten-free flour blend that contains xanthan gum for structure. Ensure your cocoa powder and Nutella alternative are certified gluten-free. The dough texture may differ slightly, so chilling it before rolling is even more important to prevent tearing. Roll gently between parchment sheets to maintain the shape. Baking time may vary by a few minutes, so check for doneness visually rather than relying strictly on time. The result should still be crisp, rich, and chocolatey.
Can I use roasted hazelnuts instead?
Using roasted hazelnuts for chocolate rolled cookies enhances the flavor and adds a deeper, nutty aroma. Lightly roast the nuts in a 350°F/175°C oven for 8 to 10 minutes, stirring halfway, then let them cool completely before chopping. Chopping them finely helps distribute the texture evenly throughout the cookies without tearing the dough when rolling. Roasted hazelnuts also release more natural oils, which blend nicely with the Nutella filling, providing a richer taste while maintaining the crisp, buttery texture of the cookies.
Can I make the cookies without a stand mixer?
Yes, you can make them by using a sturdy mixing bowl and a wooden spoon or hand mixer. Cut the butter into small cubes and rub it into the dry ingredients with your fingers or a pastry cutter until the mixture is sandy. Then add the egg and yolk, mixing just until the dough comes together. Chilling the dough is especially important to ensure it holds its shape while rolling.
