Sunday, March 6, 2011

Nutella Heaven

I saw this recipe on Erin's blog and immediately thought MUST BAKE!

Yes I took that picture, TC said he thought I took a picture from a book! HAH!
I am a huge fan of Nutella and Cookies too, who doesn't love cookies.  It was pretty much a no brainer...

I made these for game night at my friends house and the cookies were a hit! Fresh out of the oven, they just take like chocolate, but once they're cooled off, they take a little Nutella and a little like hot chocolate cookies!  they were very delicious! I didn't have any mini chocolate chips and I didn;t feel like going to the store so I just used regular ones. That means there were less chocolate chips per cookie, but the chips were big.

I also made two different sizes with two different cookie/ice cream scoops.  I think scoops are the best way to make cookies. Every cookie will be the same size... its a no brainer man! Get some scoops! I love them!! =)  The two sizes made 1 and 2 inches in diameter sized cookies.

The Nutella?


This recipe yields about 60 cookies, I doubled it and made about 120...

Nutella Cookies

adapted from Culinary Concoctions by Peabody

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. Frangelico (if you have it, if not vanilla will work just fine)

1 ½ cups flour

1 tsp. baking soda
¼ tsp. salt

1/3 cup mini chocolate chips


Preheat oven to 350F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and Frangelico (or vanilla). Then add the Nutella and mix well.

In a small bowl whisk together the flour, baking soda, and salt. 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 greased cookie sheet. To prevent my cookies from spreading too much, I stuck the cookie sheets in the freezer for about 10 minutes before baking.

Bake 6-7 minutes (or 7-8 if baking from freezer). Let cookies cool about 5 minutes and transfer to a rack to cool completely.

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