Nutella Chocolate Chip Cookies

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
Ingredients:

• 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)
  

Directions

1. Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
2. Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
3. Add flour mixture and mix until just incorporated. Add chocolate chips.
4. 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).
   
5. 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.