If it has nutella in it, I want it. These cookies are no exception. They're dangerously addictive. Make them, have one (okay maybe 2 or 3), give them away. Otherwise they'll be calling your name from the kitchen! I took these to a tailgate this weekend and they disappeared rather quickly.
These cookies are pretty much perfection. They are similar in consistency to a good peanut butter cookie: mostly chewy, but slightly crumbly as well. The original recipe calls for chopped hazelnuts, but I'm a bit of a cookie purist so I omitted the nuts and added in some extra chocolate chips. If you like nuts in your cookie, then add 1/2 cup of chopped hazelnuts. The original recipe also calls for 2 tbsp of cocoa powder, but I only used one because I wanted it to be slightly chocolaty, not overly chocolaty so the nutella wouldn't be overpowered. (If you click on the link where I got the recipe from you can see the difference in color between mine and hers. Hers are a lot darker and richer looking). Overall, these cookies were perfect and I wouldn't change a thing!
Recipe: Adapted from Alpineberry
Yeild: About 24 - 30 cookies
- 1 1/3 cup all-purpose flour
- 1 tbsp unsweetened cocoa
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp of salt
- 7 tbsp unsalted butter, at room temp.
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2/3 cup Nutella (chocolate hazelnut spread)
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 cup semisweet chocolate chips
- 1/4 cup mini chocolate chips (it's just what I had in my pantry. feel free to just add more of the regular chocolate chips instead)
- Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
- Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
- Add flour mixture and mix until just incorporated. Add chocolate chips.
- Chill for 1 hour. (This step can be skipped if you want, but I always chill my cookie dough because I think it makes a huge difference).
- Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.