Chocolate Hazelnut Drop Cookies – a delicious recipe with flour, baking powder, baking soda, kosher salt, unsalted butter, nutella. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375*F. Line a cookie sheet with parchement paper.
2
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3
In another medium bowl, using an electric mixer, cream the butter, Nutella, and both sugars together for about 4 minutes.
4
Add the egg and vanilla and beat until smooth, about 1 minute.
5
Using a wooden spoon or spatula, stir in the flour until just combined.
6
Add the hazelnuts and stir until just combined.
7
Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart.
8
Using a fork, flatten each mound of dough.
9
Bake 10-12 minutes.
10
Use a metal spatula to transfer the cookies to a wire rack and let cool.
590
kcal
Calories
26
g
Fat
83
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon kosher salt, and more.
Yes, Chocolate Hazelnut Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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