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nutella chocolate chip cookies

is there anything more delicious than nutella? probably not. when i ran across this recipe on erins food files a few weeks ago, i knew i needed an excuse to make them as soon as possible. with a cookie swap party to attend this past sunday, + valentine’s day yesterday, it seemed like the perfect time to whip up a dozen (or three dozen in my case, most of which have already been eaten).

these cookies are insanely delicious. i’m not huge on sweets, but i ate three within an hour of making them. honey put back 4 of ’em (really) in about ten minutes. a few things to note – they look crispy in these pictures, but they aren’t. instead, they’re wonderfully chewy, exactly how i like cookies to be.  also, in the midst of making them, i discovered i was out of both frangelico + vanilla extract (the horror!), so in a moment of creativity, i substituted godiva chocolate liqueur which was a perfect substitute.

i’m so happy i stumbled across this recipe + even happier now that i’ve successfully made them. this cookie recipe is definitely a keeper – give ’em a try!

nutella cookies

makes about 3 dozen cookies, adapted from culinary concoctions by peabody, as seen on erins food files

ingredients

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. frangelico or vanilla extract
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips

directions

preheat oven to 350 degrees.

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 + frangelico (or vanilla). then add the Nutella + mix well.

in a small bowl whisk together the flour, baking soda, + salt. add dry ingredients to wet ingredients, + mix on low speed until incorporated. increase the speed to medium + 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 + place on greased cookie sheet.

bake 6-7 minutes. let cookies cool about 5 minutes + transfer to a rack to cool completely.