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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 25 |
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I made up these cookies for World Nutella Day. I based the recipe on a peanut butter cookie but omitted the peanut butter for nutella, along with a couple other changes. Ingredients:
1 1/4 cups all purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon fleur de sel |
a couple shakes of cinnamon |
1 stick, (4 ounces) unsalted butter, at room temperature |
1/2 cup nutella (generous) |
1/2 cup demerara sugar |
1/4 cup sugar |
1 large egg |
3/4 cup chocolate chips |
about a 1/4 cup sugar for rolling |
Directions:
1. Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.
2. Whisk together the flour, baking soda, baking powder, salt and cinnamon.
3. Beat the butter until smooth and creamy. Add the Nutella and beat for another minute. Add the sugars and beat 3 more minutes. Add the egg and beat for a minute. Scrape down the bowl and add the dry ingredients on low speed until just mix. Stir in the chocolate chips. You’ll have a very soft, mushy dough.
4. Use a tablespoon to measure out dough for each cookie, roll the dough between your palms into balls and drop the balls into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheet.
5. Bake for about 10 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done the cookies will still be a little soft. Let the cookies sit on the sheets for a minute before before transferring to a rack to cool.
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