Ingredients
Scale
- 1 cup Nutella (chocolate hazelnut spread)
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for first coating)
- 1/2 cup powdered sugar (for second coating)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and light brown sugar together until light and fluffy. Add the Nutella, egg, and vanilla extract. Continue to mix on medium speed until the mixture is smooth and the Nutella is fully incorporated into the butter base. Scrap down the sides of the bowl to ensure no streaks remain.
- In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the Nutella mixture while mixing on low speed. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough. The dough will be quite soft and sticky at this stage.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is mandatory. Chilling the dough firms up the fats and prevents the cookies from spreading too thin in the oven. It also makes the dough much easier to handle when you start rolling it into balls.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about one tablespoon of dough and roll it into a 1-inch ball. Roll the ball first in granulated sugar, then immediately roll it in a thick layer of powdered sugar. The granulated sugar creates a barrier that prevents the powdered sugar from absorbing into the dough, ensuring a bright white finish.
- Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies will spread slightly and develop those signature “cracks.” They should still feel soft to the touch; do not overbake. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 1 hour 30 minutes