“Home is where you are loved the most and act the worst.” » Marjorie Pay Hinckley
Whats up you guys! I was visiting my family back home this past week and hence am in the best of spirits . Besides , in the upcoming couple of months , depending on your faith and what part of the country you are from – a festival is never more than a week away ! September and October are gonna be months of celebrations and holidays and merry making – and I am planning to make the best of it!
Off to a great start with these cookies!
I was asked to make chocolate chip cookies by a friend and wanting to try something different (but still universally acceptable among my chocolate craving friends) , I tried Nutella cookies. Its a simple recipe from Sugar spun run. I swapped out the crushed oreos for some chocolate chips, reduced the sugar some . Otherwise, stuck to the recipe .
The cookie is full of rich Nutella flavour , it is chewy and moist thanks to all that brown sugar. Definitely worth using up all that Nutella . You know – instead of just eating it straight out of the jar.
Exploding with Nutella in each bite , this recipe is a keeper . They are on the sweeter side , so will go down well with a nice cup of coffee (for you) or a tall glass of milk. (for your kid or the kid in you!) .
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Servings |
36 cookies
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- 112 grams or 1/2 cups unsalted butter
- 150 grams or 1/2 cups nutella (chocolate hazelnut spread)
- 100 grams or 1/2 cups brown sugar
- 25 grams or 2 tablespoons granulated sugar granulated
- 1 tsp vanilla extract
- 1 egg , at room temperature
- 180 grams or 1 1/2 cups all purpose flour
- 1 tbsp cocoa ( unsweetened)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Ingredients
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|
- Preheat your oven to 180 C / 350 F. Line a cookie sheet with parchment or grease well.
- Whisk together the flour, cocoa , baking powder , baking soda and salt. Keep aside.
- Melt the butter and cool for few minutes.
- Mix in the Nutella.
- Whisk in the sugars and vanilla.
- Whisk in the egg.
- Add the flour mixture and mix until incorporated.
- Fold in the chocolate chips if using. Chill for 30 minutes or so, or bake right away.
- Make balls of the cookie dough , about a tablespoonful each , and place 2 inches away on your prepared baking sheet.
- Bake for 16-18 minutes , rotating at half way mark.
- Cool for 5 minutes on sheet and then completely on a wire rack.
Step by step Tutorial:
Also:
- These can be stored at room temperature for about 3-4 days in an airtight container.
- I used a small jar of nutella ( 160 grams) which gave me about 36 large cookies.
- Chilling the dough just helps keep the shape of the cookies better.
- Space the cookies out well as these spread quite a bit.
- Be gentle with the cookies when out of the oven, they will still be soft but will firm up on cooling.
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