Monday, November 18, 2013

Chocolate Nutella Cookies

These are easy, soft and chewy cookies with a slight Nutella flavor.  Actually, the Nutella flavor wasn't pronounced as I'd like, so I took some cookies and sandwiched them together with pure Nutella.  I saved these gut-busters for my kids; I didn't partake of the sandwiched ones, but the kids said they were delicious. 
I actually don't love Nutella like most people do; I think it's ok, but I hardly ever eat it.  However, we keep it on hand in large quantities in this house because my kids loooove it.  They used to eat a Nutella sandwich almost every day until I started packing their lunches bento-style this year.  To support their Nutella habit, we sent back 3 huge (1 Kilo!) jars of it when we visited Germany this summer.  Germany is serious about their Nutella.  It's no joke.  And, this huge container cost less than 4 Euros at Aldi's!! 
Chocolate Nutella Cookies
adapted from Our Best Bites

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
2 teaspoons vanilla
1/3 cup Nutella
1/3 cup mil

1.  Preheat oven to 325°.  In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the vanilla and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

2.  With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

3.  When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

4.  Bake for 8-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.
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