Intro: The Best Nutella Cookies
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
1. Preheat oven to 375
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
On a parchment lined, gently greased, or non-stick cookie tray, start scooping out 1-2" spoonfuls of batter and place them on the tray. I never seem to have too much of a spreading issue, so you don't have to worry about the cookies being placed too far apart.
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.
Step 4: Done!
When the cookies are done, remove from oven and place them on a wire rack to cool.