I started becoming Nutella obsessed a few years ago. Eventually I started putting Nutella in almost all of my baking, but my speciality is Nutella Chocolate Chip Cookies. Frequently I make these and bring them to work, the students and other adults go crazy and it's great :-)
These are very tasty cookies, I honestly think the butter is what makes or breaks this recipe. When I started baking these, I was using an unsalted Icelandic butter (Smjor) from Whole Foods. Not for any reason other than at the time, it was the cheapest butter I could find. Whole Foods appears to have stopped selling this butter, so now I buy the unsalted Kerrygold Irish butter when it's on sale.
Chocolate chips are not required, but I find they add a little something. I tend to switch between semi-sweet, milk chocolate, and white chocolate. Sometimes I'll mix it up. They all taste great!
Step 1: Ingredients
1 cup of butter
3/4 cup of white sugar
3/4 cup of brown sugar
1-2 tbs vanilla extract (I don't exactly measure this, I just kind of pour it in)
1/4 tsp salt
1 tsp baking soda, dissolved in 1 tsp hot water (makes a nice crackly top when done right, which I rarely do)
2-2 1/4 cup flour
*1/2 bag of chocolate chips
1/4-1/2 cup one Nutella
*toasted hazelnuts (to toast, lay hazelnuts out on a tray and bake them at 400 for a minute or two)
*Frangelico Hazelnut liqueur (substitute for vanilla extract or add in)
Step 2: The Batter
2. Soften butter in bowl, add brown and white sugars and stir well.
3. Add vanilla, egg, salt and baking soda and stir.
4. Start with 2 cups of flour, mix everything well. If it seems a little liquidy, add a little more flour.
5. Stir in chocolate chips (if you're using them).
6. Microwave Nutella in a microwave safe bowl for 15-20 seconds and then pour into batter.
7. Gently mix the Nutella into the batter. I say "gently" because you can make some nice swirls and it makes a cool marbling effect.
Step 3: Scoop & Bake
Once your cookie sheet is filled, place the cookies in your preheated oven for 10 or so minutes. I always bake my cookies a little less so they'll stay soft.