Best Chocolate Hazelnut Drop Cookies Recipes

CHOCOLATE-HAZELNUT DROP COOKIES

Steps:

• 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.

CHOCOLATE HAZELNUT DROP COOKIES

Steps:

• 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.