Recipe courtesy of Giada De Laurentiis
Chocolate-Hazelnut Drop Cookies
Total:
1 hr 5 min
Prep:
15 min
Inactive:
35 min
Cook:
15 min
Yield:
36 to 38 cookies
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
35 min
Cook:
15 min
Yield:
36 to 38 cookies
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
35 min
Cook:
15 min
Yield:
36 to 38 cookies
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup chocolate-hazelnut spread, such as Nutella, at room temperature

Directions

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 an electric stand mixer fitted with a paddle attachment, beat the butter and 1/4 cup of the 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.

Roll the dough into 36 (1 1/2-inch) balls and place 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 the remaining 1 cup powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

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