These melt-in-your-mouth cookies boast two of Northern Italy's best flavors: chocolate and hazelnut. They're so easy to whip up, and make a great addition to a holiday cookie platter... especially since they're flocked with powdered sugar "snow"!

Chocolate-Hazelnut Drop Cookies

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Chocolate-Hazelnut Drop Cookies

Servings

40

Prep Time

25 minutes

Cook Time

36 minutes

Image of Chocolate-Hazelnut Drop Cookies

Ingredients

  • 1 cup 2 sticks butter, at room temperature
  • 1/4 cup plus 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour

  • 1/2 cup chocolate-hazelnut spread (at room temperature

Instructions

  1. Originally seen on: Giada At Home. Episode: Bake Sale.
  2. 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.
  3. 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.
  4. 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.
vegetarian