Chocolate Nutella Cookies

5 Feb

Happy World Nutella Day! And you know, that little thing called Super Bowl Sunday too.

What a great combo day – who wouldn’t want a Nutella treat added to their Super Bowl snack spread? I opted for some simple chocolate nutella cookies and wow are they delicious! These cookies are so moist and have the perfect amount of Nutella flavor. Come to think of it, I should’ve made some cookie sandwiches with more Nutella in the middle. Maybe for next year’s holiday…or maybe I’ll try it next week… 🙂

Good luck to the Pats and Giants – I’m still not over the Packers’ absence in Super Bowl XLVI, but let the best team win!

Chocolate Nutella Cookies

Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla
1/2 tsp hazelnut extract
1/3 cup Nutella
1/3 cup milk

Yield: 3 dozen cookies

Directions:
Whisk together flour, salt, baking powder, and cocoa, set aside. In the bowl of a stand mixer, add the butter and sugars. Beat on medium speed until smooth and creamy, about two minutes. Add the vanilla and hazelnut extract and beat until extracts disappear. Add the Nutella and mix until batter is smooth.

Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking. You can make the dough a few days in advance, just wrap it in plastic wrap and store in the refrigerator.

When you are ready to bake the cookies, preheat the oven to 325 degrees F. Line two baking sheets with a silicone baking mat or parchment paper. Take a tablespoon of cookie dough and roll it into a ball. Place on lined baking sheets and gently press down on the dough ball. Continue making dough balls until the cookie sheets are filled-leave two inches in between cookies.

Bake cookies for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Source: Two Peas and their Pod – thanks for yet another great recipe!

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