My sister Theresa posted this recipe this morning and since we were in need of cookies for the cookie jar, I made a batch. Now these little gems take a whole cup of Nutella. Even as I was making them and scooping the precious chocolately goop into my measuring cup I was asking myself if I really wanted to use 8 oz of it in a batch of cookies???
After having eaten one, I can tell you that it was TOTALLY worth it! They were amazing. I followed the recipe exactly (which I don’t normally do) except that I didn’t have any hazelnuts, which I’m sure most of my guys are thankful for.
So, if you have some Nutella on hand or you happen to see some in the peanut butter aisle at the grocery make these. Then sit down with a few and a cold glass of milk and enjoy!
- 1 1/2 sticks of butter, room temperature
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 1 cup of Nutella
- 1/2 teaspoon of vanilla
- 2 eggs
- 2 cups, plus 2 tablespoons of all-purpose flour
- 1/4 cup of unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of chocolate chips
- 1/2 cup of chopped hazelnuts (optional)
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 6 dozen.