So, you guys are probably wondering if I cook anymore. Truth is, I’ve had a few life changes and haven’t cooked as much as I normally do. But now that I’m all settled and cooler weather is upon us, it’s on starting with these Nutella Chocolate Chip Cookies!
I joke that every winter, I get my extra layer of “winter fluff”. I can’t help it; my love for comfort food takes over as the temperature drops. Somehow, exercise has helped to keep it under control.
Let’s hope this year is not an exception.
I recently experimented with making homemade Nutella Chocolate Chip Cookies. My love for hazelnut spread makes my mind race thinking of ways I can integrate it into everyday foods. I have a few more ideas… but for now, it’s cookies I’m concerned with.
Of course, I start with my beloved KitchenAid mixer. On medium speed, I mixed butter (at room temperature), Nutella Hazelnut Spread, egg (and an egg yolk), vanilla extract, light brown sugar and granulated sugar until creamy (about one minute).
In a large bowl, I whisked together all purpose flour, baking powder, baking soda and salt. Then I slowly added it to the Nutella butter mixture in the mixer, mixing slowly until all the ingredients were incorporated. Semi-sweet chocolate chips were added last, and I used a large spoon to stir them into the cookie dough.
Using a cookie scoop, I placed the dough about two inches apart on a baking sheet lined with parchment paper. If you don’t have a cookie scoop, it equals out to about a tablespoon. Flatten the dough using the back of a spoon. I also added some extra chocolate chips on top of the dough for the “pretty factor”. 🙂
Bake in a 325 degree preheated oven for approximately 14 minutes, or until cookies are browned around the edges.
Cool on the baking sheet, then transfer to a cookie wire rack. Repeat with your remaining cookie dough. Makes approximately 3 dozen cookies.Print