Nutella Cookies

Ahhh, more cookies!  These cookies were soooo good.  Granted when you add in chocolate and Nutella you really can't go wrong.  Now this recipe doesn't require eggs.  No seriously, cookies with no eggs.  I actually had to reread the recipe because I thought I missed a step when I was making it.  But I decided to stick with it and see how it turned out.  I was really surprised that it was chewy and chocolatey and worked just fine with no eggs.  Of course they were a bit on the flatter side but I enjoyed them and would make them again.  I wish I could have tasted just a bit more of the nutella though.  Maybe using hazelnut extract next time instead of vanilla extract might give it more umph.  I got this recipe from Our Best Bites. 

Chocolate Nutella Cookies

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2/3 c. Dutch-process unsweetened cocoa powder

1/2 c. (1 stick) butter, room temp.

1/2 c. sugar

1/2 c. dark brown sugar

1 1/2 tsp. vanilla extract)

1/3 c. Nutella

1/3 c. milk

Preheat oven to 325°  In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.  With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).  When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

For fluffier cookies leave in balls.  For flatter cookies lightly press the dough balls with the bottom of a drinking glass (or palm of your hand) and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. 

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Sweet As Sugar Cookies
Debbie Debbie Doos