Thursday, September 8, 2011

Chocolate Nutella Cookies

I'm from the Pacific Northwest where Hazelnuts are everywhere, especially chocolate covered ones.  Those are tasty, Nutella is not.  I've always thought it was grody.  My worst experience with it was in Paris ordering a chocolate crepe and they put Nutella on it!  That's just wrong.  Seriously.  My hubs, and just about everyone else I've ever met, likes Nutella.  So when I saw this recipe I thought I'd make him some.  Turns out - they're awesome!  They're chocolatey, fudgey and easy.  I'm lazy and skipped the rolling out and smooshing part before baking.  I used my small cookie scoop and they baked beautifully on their own.  I also baked mine on a baking stone, no parchment paper.  Skip the extra work. :D


1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

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 extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

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 then Preheat oven to 325°.

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.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 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.

I found this on Our Best Bites here.


Erika said...


Erika said...

Made these this weekend and they were delicious. I think they would also be fabulous with a little ice cream between them to make ice cream sandwiches...