Everyone loves Nutella, right? They must else there wouldn’t be World Nutella Day coming up on Feb. 5th. The interwebs are abuzz with Nutella creations and I couldn’t resist joining in. Especially since it means taking a break from studying the anatomy of the pelvis & perineum. Bleh.
I generally don’t buy Nutella because I end up sneaking it straight from the jar. I figured, however, if I could use it for a recipe then perhaps it’d be alright. Just this once. These cookies are a little bit like chocolate chip cookies but with Nutella in the batter. The Nutella has replaced some of the butter. The recipe I used called for mini-chocolate chips, but I only had regular chocolate chips. If I were to do it again I would probably chop the regular chips a bit smaller. It doesn’t make that much of a difference, though and you could probable even leave out the chocolate entirely if you wanted.
Begin with room temperature butter. Cream the butter together with the two sugars. Beat in the egg and vanilla. Now for the fun part. Mix in the Nutella. Make sure to savor the way the batter turns to a wonderful light Nutella-y brown color.
Combine the ingredients in a small bowl separately. Slowly mix the dry ingredients into the wet then fold in the chocolate chips. Drop spoonfuls on to the baking sheet and pop them in the oven for 6-7 minutes.
Lastly and most importantly: enjoy!
Nutella Cookies
Recipe from Culinary Concoctions by Peabody
Ingredients:
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
1 egg
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips
Directions:
Preheat oven to 350F.
Cream butter with an electric mixer until smooth (around 1 minute). Add the sugar and brown sugar. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed. If the butter was cold and not room temperature, the mixture will turn crumbly instead of fluffy. Mix in the egg and vanilla. Next add the Nutella and mix well.
In a small bowl stir the flour, baking soda and salt together. Add these dry ingredients to wet ingredients slowly and mix until incorporated. Keep mixing just until the dough is smooth. Fold in chocolate chips.
Form the dough into balls and place on cookie sheet. Bake 6-7 minutes. Let cookies cool for 5-10 minutes before transferring them off the baking sheet. Makes around 30-35 cookies.
I generally don’t buy Nutella because I end up sneaking it straight from the jar. I figured, however, if I could use it for a recipe then perhaps it’d be alright. Just this once. These cookies are a little bit like chocolate chip cookies but with Nutella in the batter. The Nutella has replaced some of the butter. The recipe I used called for mini-chocolate chips, but I only had regular chocolate chips. If I were to do it again I would probably chop the regular chips a bit smaller. It doesn’t make that much of a difference, though and you could probable even leave out the chocolate entirely if you wanted.
Begin with room temperature butter. Cream the butter together with the two sugars. Beat in the egg and vanilla. Now for the fun part. Mix in the Nutella. Make sure to savor the way the batter turns to a wonderful light Nutella-y brown color.
Combine the ingredients in a small bowl separately. Slowly mix the dry ingredients into the wet then fold in the chocolate chips. Drop spoonfuls on to the baking sheet and pop them in the oven for 6-7 minutes.
Lastly and most importantly: enjoy!
Nutella Cookies
Recipe from Culinary Concoctions by Peabody
Ingredients:
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
1 egg
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips
Directions:
Preheat oven to 350F.
Cream butter with an electric mixer until smooth (around 1 minute). Add the sugar and brown sugar. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed. If the butter was cold and not room temperature, the mixture will turn crumbly instead of fluffy. Mix in the egg and vanilla. Next add the Nutella and mix well.
In a small bowl stir the flour, baking soda and salt together. Add these dry ingredients to wet ingredients slowly and mix until incorporated. Keep mixing just until the dough is smooth. Fold in chocolate chips.
Form the dough into balls and place on cookie sheet. Bake 6-7 minutes. Let cookies cool for 5-10 minutes before transferring them off the baking sheet. Makes around 30-35 cookies.
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