Today’s recipe is my cookie for The Great Food Blogger Cookie Swap. This year I made Chocolate Hazelnut Krinkle Cookies – a new take on a classic. Last week I told you the saga about misplacing my former sister-in-law’s recipe for the traditional Chocolate Krinkle Cookies and needing to come up with another recipe. So I decided to create a nutella based version instead. My taste tester, who’s not usually a cookie fan, loved them!! So, I thought I’d share them with you (and my fbcookie swap matches).
This is the fourth year I’ve participated in this cookie swap and I look forward to it every year! Each blogger bakes a new recipe, sends a dozen cookies to three other bloggers and posts their recipe today. Thanks to Julie and Lindsay for organizing the swap. In the next few days they’ll be posting links to all the recipes. Imagine all the work matching up and posting for over 500 bloggers!! AND…. its a fund raiser for Cookies for Kid’s Cancer. Thanks to the sponsors OXO, Dixie Crystals, California Olive Ranch, and Brownie Brittle their participation and contributions.
Now, some people love a crunchy cookie- others a chewy cookie. These cookies are a great blend of both – crunchy and chewy. So everyone will enjoy them. The secret to the flavor is the addition of nutella and espresso powder. I mean really – what’s not to like?! My batch made 48 cookies, but I did make them a little larger than the traditional cookie. After all, I was only mailing a dozen and I didn’t want to be skimpy. Because I made larger cookies, I had to increase the baking time to 15 minutes.