Chocolate Hazelnut Drop Cookies

NOTE: To toast hazelnuts, spread them on a baking sheet and place in a 350*F oven for 8-10 minutes or until golden and fragrant.

• Ready In: 22 mins
• Serves: 18
• Yields: 36 Cookies

Ingredients

• 1 1⁄3 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup unsalted butter
• 1⁄2 cup  nutella
• 1⁄2 cup granulated sugar
• 1⁄2 cup light brown sugar
• 1  egg
• 1  teaspoon vanilla extract
• 3⁄4 cup hazelnuts, toasted and skinless

Directions

1. Preheat the oven to 375*F. Line a cookie sheet with parchement paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another medium bowl, using an electric mixer, cream the butter, Nutella, and both sugars together for about 4 minutes.
4. Add the egg and vanilla and beat until smooth, about 1 minute.
5. Using a wooden spoon or spatula, stir in the flour until just combined.
6. Add the hazelnuts and stir until just combined.
7. Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
8. Using a fork, flatten each mound of dough.
9. Bake 10-12 minutes.
10. Use a metal spatula to transfer the cookies to a wire rack and let cool.