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Ingredients
- ½ cup butter room temperature
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup all_ purpose flour
- ⅓ cup unsweetened baking cocoa
- ¼ teaspoon salt
- ⅔ cup toasted hazelnuts finely chopped
- ⅔ cup chocolate hazelnut spread
Instructions
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Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
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In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy, about 2 minutes.
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Beat in the egg and vanilla extract, scraping the sides of the bowl with a spatula, if needed.
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With the mixer on the lowest speed, slowly add the sugar, flour, cocoa powder, and salt. Stir until just combined.
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Remove the cookie dough from the mixing bowl and place it on a sheet of parchment paper. Lightly knead it with your hands until smooth and shiny.
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With a small cookie dough scoop, drop cookie dough onto a sheet of parchment paper. Shape each cookie dough scoop into a ball.
