I’ve been snow bound for most of the week, and to me, nothing says “Snow Day” like baking up a big batch of cookies. These sweet treats are super easy, moist, and slightly more exciting than your average batch of Nestle chocolate chips. But most of all, they’re a great excuse for eating Nutella (and just a tad more refined than spooning it straight from the jar):
(See the recipe after the jump).
Nutella Cookies (adapted from erinsfoodfiles.com)
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- ½ cup Nutella
- 1 egg
- ½ tsp. vanilla
- 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 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.