Chocolate Hazelnut Spread Cookies
Votes: 5
Time: 1 hour.
Complexity: easily
Quantity: 40 cookies
Complexity: easily
Quantity: 40 cookies
Nutritional value per serving:
Calories 104, total fat 6 G., saturated fats G., proteins 1 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 104, total fat 6 G., saturated fats G., proteins 1 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
These chocolate cookies are sure to please Nutella lovers and anyone looking for a quick and easy homemade recipe. The cookies are made with just Nutella, flour, powdered sugar, and butter. Beat everything together with a mixer, then spoon the dough onto baking sheets and bake in the oven, where it spreads and forms a round shape. Roll the finished cookies in powdered sugar. They're not too sweet, but retain the amazing chocolate-nut flavor of the spread. A perfect treat with tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g butter, room temperature
- 1/4 cup + 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups premium flour
- 0.5 cup Nutella chocolate-hazelnut spread, room temperature
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Recipes with similar ingredients: chocolate-nut butter, powdered sugar, premium flour
Cooking the dish according to the recipe:
- Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Line 3 baking sheets with parchment paper or silicone mats.
- Cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2-3 minutes. Stir in the vanilla. With the mixer running, gradually add the flour. Stir in the chocolate-hazelnut spread.
- Using a small cookie scoop or tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the cookies are slightly spreadable, 10-12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 tablespoon of powdered sugar in a bowl. Roll the cookies in batches until completely coated. Store in an airtight container at room temperature.
Categories:
recipe / Mixer / Desserts / Cookie / Giada De Laurentiis
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