Chocolate-Hazelnut Drop Cookies
- Yield: 38 to 40 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 104 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 13 milligrams
- Sodium
- 2 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 0 grams
- Protein
- 1 grams
- Sugar
- 6 grams
- Total: 1 hr 1 min
- Prep: 15 min
- Inactive: 35 min
- Cook: 11 min
Ingredients
1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)
Directions
- For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.