Think I have to bake... Nutella cookies... Chocolate Nutella Cookies Prep Time: 15 minutes (not including chilling or baking time) Makes around 3 dozen cookies Ingredients - 1 ¼ cups all purpose flour - 1 teaspoon baking powder - ½ teaspoon salt (omit if using salted butter) - 2/3 cup unsweetened cocoa powder - ½ cup (1 stick) butter, softened - ½ cup sugar, granulated white - ½ cup brown sugar - 2 teaspoons vanilla extract - ½ cup Nutella, room temperature - 1/3 cup milk - ¼- ½ cup Nutella for topping Preheat oven to 325⁰F. In a gallon sized Ziploc bag (or whisking together in a small bowl), combine flour, baking powder, salt, and cocoa powder. Toss in bag to mix well. Set aside. In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth (about 2 minutes). Add vanilla extract and beat for another 30 seconds. Add in Nutella and beat until smooth and well incorporated. With the mixer running, add half of the flour mixture (I snip off a corner of the bag, that way it’s easy to hold and add while using the mixer) and mix until well combined. Add in the milk, mixing until well incorporated. Add in the rest of the flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days). When ready to bake cookies, line a baking sheet with parchment paper. Roll tablespoon sized amounts of dough into balls and place them on a lined cookie sheet, allowing about 2 inches between the dough balls. Lightly press the dough balls with the flat of your palm. Make an indention with your thumb in the middle of the dough balls. Add a scant amount (around or less than 1/8 teaspoon) of Nutella to the dip of the dough balls. Bake for 10-12 minutes (mine were definitely done at 10 minutes, smaller cookies at 9 minutes) or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes, then transfer the cookies to a cooling rack and allow them to cool completely. Store in an airtight container for up to two weeks (if they last that long!)
Posted on: Mon, 16 Sep 2013 23:10:49 +0000
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