Smoky Hazelnut Chocolate Cookies 25.000

Goran Kosanovic for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

Nutella lovers will appreciate the addition here of Spanish smoked paprika, which makes these cookies just different enough from the now-ubiquitous versions of salted Nutella cookies.

The original recipe makes a batch of 10 rather large cookies; in testing, we liked smaller cookies, and we added salt to the dough and flaky salt for sprinkling on top.

25 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 25 cookies

  • 1 cup (120 grams) flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons sweet Spanish smoked paprika
  • 1/8 teaspoon sea salt
  • 2 large eggs
  • 1 cup Nutella, at room temperature
  • Scant 1/2 cup (2 ounces) hazelnuts, skinned, toasted and coarsely chopped (see NOTE)
  • 1 tablespoon confectioners' sugar, for dusting
  • Flaky sea salt, such as Maldon, for sprinkling


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the flour, sugar, 1 1/2 teaspoons of the smoked paprika and the 1/8 teaspoon of sea salt in a mixing bowl. Add the eggs, mixing with a wooden spoon to form a dough. Add the Nutella and hazelnuts, working to form a smooth dough and mixing for no more than 2 minutes.

Divide the dough into 25 equal portions, then use your palms to roll them into balls. Position the balls on the baking sheets at least 2 inches apart. Bake one sheet at a time (middle rack) for 8 to 10 minutes, until the cookies have spread and are crisp around the edges, with a few cracks on top.

While the cookies are still warm, sprinkle them with the remaining 1/2 teaspoon of smoked paprika, the confectioners' sugar and the salt flakes.

NOTE: To skin hazelnuts, bring a few inches of water to a boil in a small saucepan over medium-high heat. Add about 1 teaspoon of baking soda and then the hazelnuts. Boil for several minutes, until the water turns dark brown and the skins begin to easily peel off the nuts. (You can test one by removing it from the pot, running it under cool water and seeing how well the skin slips off.) Drain the water from the nuts and let them cool until you can handle them, then use your fingers to remove the skins. Toast the nuts on a baking sheet in a 350-degree oven for 8 to 10 minutes, until golden and fragrant, shaking the pan about halfway through. Cool completely before using.

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Recipe Source

Adapted from "My Two Souths: Blending the Flavors of India Into a Southern Kitchen," by Asha Gomez with Martha Hall Foose (Running Press, 2016).

Tested by Kara Elder.

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