Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- 1 cup butter, slightly softened
- 3/4 cup powdered sugar
- 2 cup all-purpose flour
- 1/3 cup Dutch processed cocoa
- 1/3 cup finely chopped and lightly toasted hazelnuts
- Powdered sugar for rolling OR melted chocolate to drizzle over the top
In a mixing bowl, cream the butter until soft, add the powdered sugar and cream until smooth and light, about 1 minute. Scrape the bowl.
Gradually add the cocoa and flour, then add the nuts. Stir until evenly combined.
Scoop the dough into 1-inch balls. I like to use my #100 scoop for small cookies or #70 for small, but slightly larger cookies. Round and place cake 2-inches apart on sheet pans.
Bake until firm, about 10 minutes. It will be tough to tell by color as they are dark chocolate cookies. They should hold up to a squeeze and be able to be picked up gently.
If you want to roll them in powdered sugar have that ready in a bowl when they come out of the oven. Allow to stand for 1 minute, then roll in sugar while very hot. When cool, roll again in powdered sugar. OR, allow the cookie to cool and drizzle melted semi-sweet or milk chocolate over the tops.