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Description
Soft and chocolaty sandwich cookies filled with a creamy chocolate-hazelnut filling and topped with sparkling sugar.
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla
- Sparkling sugar, for topping (optional)
- 1/2 cup Nutella chocolate-hazelnut spread
Instructions
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder until well-combined. In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in egg and vanilla until just combined.
- Reduce speed to low; stir in dry ingredients until dough just comes together. Divide in half; pat each half into a rough disk, then wrap tightly in plastic wrap. Refrigerate 30 minutes to 1 hour or until dough is still pliable but no longer sticky.
- Transfer one chilled dough disk to a large sheet of parchment paper; sprinkle top lightly with flour. Use a floured rolling pin to roll dough out to approximately 1/8-inch thickness, sprinkling top with just enough flour as needed to keep rolling pin from sticking. Top dough with another sheet of parchment; transfer to a baking sheet. Repeat with second dough disk, placing on top of first rolled-out dough on baking sheet (so they are stacked). Refrigerate dough 1 hour until very firm.
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