Nutella Chocolate Chip Cookies

Not too long ago, I had stumbled upon a post by Sugar Cooking for Nutella Chocolate Chip Cookies. Oh yes, you read correctly….Nutella and Chocolate Chips in a Cookie!

Now I was intrigued. Sure, at first I was a little skeptical of the cookie’s flavor. Would it be true to the Nutella flavor or would it taste like a regular chocolate cookie??? Oh dear friends, I am happy to report that it does do justice to the luscious hazelnut-chocolate spread. Had I added additional hazelnuts to the dough,  it may have tasted even more like Nutella. However, I am a sans-nut kind of gal for my cookies and brownies. My exception is of course, White Chocolate Mac Nut Cookies—delish!

I made very little adjustments to Sugar Cooking’s interpretation of the cookie. I also chose to make the cookie a little smaller than my usual preferred cookie size–about a 1 tablespoon round versus a 2 tablespoon. I wanted to go for a smaller cookie that would only require a bite or two so that you could pop one in your mouth whenever your sweet tooth was calling.

I do have to caution you though, these chewy-chocolatey-nutella honoring cookies are darn addictive. You simply can’t just have one. 🙂

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Nutella Chocolate Chip Cookies
Slightly Adapted from Sugar Cooking
Makes Approximately 30 Cookies

Ingredients:

1⅓ Cups All Purpose Flour
1 Tablespoon Unsweetened Cocoa
¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
8 Tablespoon Unsalted Butter, room temperature
⅔ Cup Granulated Sugar
⅓ Cup Light Brown Sugar
⅔ Cup Nutella
½ Teaspoon Vanilla Extract
1 Large Egg
½ Cup Chocolate Chips

Mix together flour, cocoa, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated. Add chocolate chips. Refrigerate dough for approximately an hour.

Drop approximately one tablespoon of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.