Nutella Chip CookiesPosted: July 28, 2011 | |
Writing about Chocolat made me want something full of chocolate-y goodness. Naturally, I thought of one of my favorite recipes of all time: Nutella Chip Cookies. I found this recipe on a fabulous blog called Love and Olive Oil, and when I tried it, I fell in love.
First off, if you don’t know what Nutella is, get out. Just kidding. What you should really do is go get some Nutella (it’s usually by the peanut butter at the grocery store) and give it a try. When I talk about Nutella with people who have not tried this wonderful concoction, I usually get the response, “ew, don’t they eat that in Australia?” No, people, that’s Vegemite. Completely different. Nutella is a chocolate-hazelnut spread best enjoyed with a spoon, straight from the jar. Or in Nutella Chip Cookies.
If I had to express these cookies in pseudo-mathematical terms, I would do so like this:
Nutella Chip Cookies > chocolate chip cookies
Or perhaps like this:
chocolate chip cookies + Nutella + some sort of magical transformation that must occur when the Nutella combines with the rest of the batter = Nutella Chip Cookies.
Nutella Chip Cookies
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips
Preheat oven to 350 degree F. Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as necessary. With the mixer on low, add the egg and vanilla. Then add Nutella and mix until well combined. In a small bowl, whisk together the flour, baking soda and salt. Slowly 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 a parchment-lined baking sheet.* Bake 6-7 minutes** or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.
*I do not use a parchment-lined baking sheet. I might spray some Pam on the baking sheet, if I remember.
**I have found that it usually takes 9-10 minutes to bake fully (and still have a soft chewy center).