Wednesday, November 3, 2010

Nutella Cookies

If there is anything I can do, it's cookies.  Now that I've baked about a dozen different varieties, I'm always looking for new recipes to tempt me into making about 5 dozen more cookies than any human should possibly consume in a weekend.  Something called "Nutella cookies" would qualify as such a seductive recipe.  

Now, I haven't always been a Nutella kind of gal.  I probably never even tried it until college or law school when worldly Eve Radin managed to bring it to my attention.  I don't just love the combination of chocolate of hazelnut, I also love the texture.  Like chocolate chips, Nutella manages to be sweet but not too sweet at the same time.  Nutella goes great in crepes, on hand-held waffles at the farmers market, and apparently in cookies.

When I mentioned to a few people that I was making Nutella cookies, people envisioned sugar cookies topped with Nutella.  I think everyone can agree that a cookie that contains and embodies Nutella is going to be a lot better than some cookie topped with the stuff.

These cookies contain an entire cup of Nutella, are filled with chocolate chips and hazelnuts, and have a deep rich chocolate flavor from a thick dose of cocoa.

These are some of the best cookies I've had in ages.  They aren't overwhelmed by the taste of Nutella, surprisingly, but manage to satisfy everything you would want from something with the word "Nutella" in the name.  These are best enjoyed with a glass of milk while watching Vernoica Mars, or for breakfast.  Your choice.

Nutella Cookies
From Simply Recipes

1 1/2 sticks softened butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup Nutella
1/2 teaspoon vanilla
2 eggs
2 cups plus 2 tablespoons flour
1/4 cup unsweetened cocoa (not dutch-processed)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup chopped hazelnuts

Preheat oven to 350 degrees.  Cream 1 1/2 sticks softened butter in an electric mixer for about three minutes, until fluffy.  Add 1 cup Nutella, 3/4 cup brown sugar, and 3/4 cup sugar to butter and mix well.  Be sure to scrape down the sides of the bowl to ensure even mixing.  Add the two eggs, one at a time, and beat for 30 seconds after each edition.  Add 1/2 teaspoon vanilla and beat for 10 seconds.  In a separate bowl sift together 1/4 cup unsweetened cocoa, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 cups plus 2 tablespoons flour.  Add the flour mixture to the butter mixture and mix on low speed until incorporated.  Be sure to scape the sides and bottom of the bowl to make sure it is fully mixed.  Fold 1 cup chocolate chips and 1/2 cup chopped hazelnuts into the dough.  Refrigerate for at least 10 minutes. Spoon tablespoon-sized balls onto a parchment paper-lined cookie sheet and bake at 350 degrees for 10-15 minutes.  Let the cookies cool for 2 minutes on the cookie sheet and then allow them to cool completely on a cookie rack.

1 comment:

  1. Kathy,
    I came across your post from 17 and Baking!
    I bought this Nutella jar a week ago and have been dipping into it with a spoon with intentions of working it into some kind of recipe. This may just be the one - if I don't finish the jar before I get to it. Haha


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