Italian Chocolate Sandwich Cookies Giada De Laurentiis
Indulge in the ultimate chocolate lover's treat with Giada De Laurentiis' Italian Chocolate Sandwich Cookies, a decadent delight that combines rich cocoa cookies and creamy chocolate-hazelnut filling. These tender, buttery cookies are made with simple pantry staples like all-purpose flour, unsweetened cocoa powder, and vanilla extract, then elevated with a luscious layer of Nutella-style spread for a luxurious finish. Perfectly balanced between crisp edges and a soft center, these sandwich cookies are a sophisticated yet easy dessert that’s ideal for holiday parties, family gatherings, or an afternoon pick-me-up. Finished with a dusting of powdered sugar for an elegant touch, they’ll quickly become a favorite in your cookie repertoire. Ready in just 30 minutes, this crowd-pleasing recipe is as fun to make as it is to savor!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1 egg large egg
- 1 teaspoon vanilla extract
- 0.75 cup chocolate-hazelnut spread (e.g., Nutella)
- 0.25 cups powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. The dough should be soft but not sticky.
Roll the dough into small, 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or your hand, flatten each ball slightly to form discs. Aim for even shapes and a thickness of about 1/4 inch.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges. Avoid overbaking to keep the cookies tender.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, spread about 1 teaspoon of chocolate-hazelnut spread onto the flat side of a cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.
If desired, dust the tops of the sandwiches with powdered sugar for an elegant finish.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 664.2 g | 242% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 424.2 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
