Chocolate-Hazelnut Drop Cookies (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 36 |
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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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Per cookie (38); Calories: 104; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 1 gram; Total carbohydrates: 11 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 13 milligrams; Sodium: 2 milligrams
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