Saturday, January 16, 2016

Nutella Chocolate Chip Cookies

Which ever wonderful soul came up with nutella should get some major props for such an ingenious combination of chocolate and hazelnut. You can seriously eat this stuff out of the jar, it's that good. So why not mix it into a cookie? Toss in some chocolate chips and chopped up hazelnuts and you will have the ultimate nutella cookie. But beware, you won't be able to stop at one so by all means, please share! I would be willing to taste test :D.  This reminds me of a magnet I once saw at a small little gift shop in Solvang: "God, if you can't make me skinny, please make my friends fat."

Nutella Chocolate Chip Cookies

Adapted from a recipe

Prep time: 15 minutes
Refrigerator time: 1 hour
Cook time: 15 minutes

Yield: 40 cookies

1/2 cup butter at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1/2 cup nutella
2 tsp vanilla extract
2 cups and 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups chocolate chips
1 cup chopped hazelnuts

Cream butter and sugars together on medium to high speed until light and fluffy. Add eggs and stir just until incorporated. Add nutella and vanilla extract and stir to combine. 
In a separate bowl mix together flour, salt, and baking soda. Add dry to wet ingredients and mix. Add chocolate chips and chopped hazelnuts and mix until add-ins are evenly distributed throughout. 

Cover dough with plastic wrap and refrigerate for 1 hour. When ready to bake, preheat oven to 325 degrees F. Using a 1 inch ice cream scooper, scoop 1 inch balls onto a parchment paper lined cookie sheet. You may have to scoop it into your hands first and roll the dough into a ball to prevent the nuts or chocolate chips from falling out. 
Bake for 13-15 minutes. Avoid over baking. Let cool on sheet for 3 minutes prior to transferring to cookie rack to dry completely.