One good thing about the week flying by is that it’s already Friday, and the weekend is now only a few hours away. Does anyone have any fun plans? I’m sure a lot of you are doing your Christmas cookie baking. I’m doing mine next weekend (nothing like leaving it until the last minute, right?), but if you’re doing yours this weekend, man, have I got a cookie for you to add to the list.
These cookies are absolutely amazing. I mean, they feature Nutella prominently, so that automatically means they’re going to be good, right? They have the perfect texture -- crispy on the outside, nice and chewy in the middle -- and such a rich flavor. You can really taste the Nutella in every bite. They’re a great alternative to a traditional chocolate chip cookie, and would be a welcome addition to any holiday cookie tray!
Nutella Chocolate Chip Cookies
adapted from Macaroni and Cheesecake
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
1 1/2 teaspoon vanilla
1/3 cup Nutella
1 1/2 cups chocolate chips
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
2. Add flour, baking soda and salt to a large bowl and whisk together; set aside.
3. In the bowl of a stand mixer on medium speed, mix together the butter, sugar and brown sugar until light and fluffy. Mix in the eggs and vanilla until fully incorporated. Change the mixer to low and add the flour mixture a little at a time until just combined.
4. Stir in Nutella and mix until fully incorporated. Stir in chocolate chips. Chill dough for 5 to 10 minutes.
5. Using a small cookie scoop, scoop out dough balls and place on baking sheet 2 inches apart. Bake for 9 to 11 minutes. Allow cookies to cool on baking sheet about 2 minutes until set and then transfer to cooling racks to cool completely.