Since I have been sick, the girls at work have been lovely in helping me cover my shifts as well as do everything they can do to help. As a thank you, I thought I would make some Chocolate Hazelnut Drop Cookies* for them.
It was a simple recipe, with a few key ingredients.
You’ll need flour, 2 sticks of butter, vanilla extract, powdered sugar, and chocolate hazelnut spread.
Preheat the oven to 350 degrees.
The recipe calls for combining the 2 sticks of butter and 1/4 cup of powdered sugar in a electric mixer. Since I don’t have one, I just used my GUNS. Seriously I used a wooden spoon and a bowl and hand mixed them together. I figured people have been baking for centuries before electric mixers existed.
Once the butter and sugar have combined – it should be puffy and full, but not liquidy – add the vanilla. Add the flour in batches and continue to stir the batter.
Now add in the chocolate hazelnut spread. Of course, I licked the spoon when I was done. And it was delicious.
Once the hazelnut spread is fully incorporated (you can tell because everything should become a uniform light brown color), roll the dough into 1 1/2 inch balls. Line your baking sheets with parchment paper and place them 2-3 inches apart.
Bake for 10-12 minutes until the shape of the balls transform every so slightly, like they melted a bit. Remove from the oven and leave to cool. You can either place the cookies in a bowl with the remaining sugar to coat them, or I just used a sieve and sprinkled the sugar on top.
I wish that these cookies had a little bit more texture. After making them, I found myself wishing there were tiny chocolate chips embedded inside, or perhaps some nuts. I feel like hazelnut chunks would be a lovely addition.