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.
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READY IN: 22mins
SERVES: 18
YIELD: 36 Cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄3cups all-purpose flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon kosher salt
- 1⁄2cup unsalted butter
- 1⁄2cup nutella
- 1⁄2cup granulated sugar
- 1⁄2
- 1
- 1teaspoon vanilla extract
- 3⁄4
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DIRECTIONS
- Preheat the oven to 375*F. Line a cookie sheet with parchement paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, using an electric mixer, cream the butter, Nutella, and both sugars together for about 4 minutes.
- Add the egg and vanilla and beat until smooth, about 1 minute.
- Using a wooden spoon or spatula, stir in the flour until just combined.
- Add the hazelnuts and stir until just combined.
- Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
- Using a fork, flatten each mound of dough.
- Bake 10-12 minutes.
- Use a metal spatula to transfer the cookies to a wire rack and let cool.
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