Apparently, yesterday was world Nutella day. I didn’t know this, except for a blog that I recently subscribed to, Love and Olive Oil, posted these cookies. I literally saw the recipe on my phone in Google Reader, send it upstairs to the printer (from my phone, techology!) and was pulling them out of the oven 20 minutes later. Oh so good. Oh so chocolately. Slightly underdone (stupid slow oven).
I’m contemplating making them again today.
Nutella Chip Cookies
Adapted from Culinary Concoctions, via Erin’s Food Files
Makes about 4 dozen cookies.
½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella or other hazelnut chocolate spread
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips
Preheat oven to 350 degrees F.
Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.
With the mixer on low, add the egg and vanilla. Then add Nutella and mix until well combined.
In a small bowl whisk together the flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.
Using a small ice cream scoop (or a teaspoon), form the dough into balls and place on parchment-lined baking sheet. Bake 6-7 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.