Description
Soft, chocolatey cookies filled with Nutella and topped with a sweet powdered sugar coating.
Ingredients
Scale
- 2 and 1/2 cups (313g) all-purpose flour, spooned & leveled
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup (225g) Nutella
- 3/4 cup (94g) chopped hazelnuts
- 1/3 cup (100g) Nutella
- 1/3 cup (67g) granulated sugar
- 3/4 cup (90g) confectioners’ sugar
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Optional: Toast hazelnuts in the oven for 5-7 minutes and allow to cool.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix butter, brown sugar, and granulated sugar until fluffy. Add egg, egg yolk, and vanilla extract. Mix until combined, then add Nutella.
- Combine wet and dry ingredients, then fold in chopped hazelnuts.
- Chill the dough in the refrigerator for at least 2 hours.
- Scoop and form balls of dough, making an indent to fill with Nutella.
- Roll in granulated sugar, then confectioners’ sugar.
- Place on baking sheets and bake for 11-12 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chilling the dough is essential for maintaining the cookie shape during baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg