Recently I signed up for a cookie swap hosted by Julie from White Lights on Wednesday and some other great blogging gals. I was super excited to send out my cookie recipe and receive a cookie recipe from another gal. I received a cookie recipe from Shary who blogs over at Shary Loves You. I’ll admit, I was a little worried when I received my recipe: Nutella Chocolate Chip Cookies. Why was I so worried? Everyone RAVES about Nutella. Well, I had never had Nutella until the day I made the cookies. I quickly got over my worries and excitement took over me. I was going to bake a new recipe using an ingredient I had never even tasted before!
When I opened that jar of Nutella I had to have a taste. BAM! It was love at first bite. Nutella. Is. Awesome. So are these cookies. I took them to work and had six recipe requests from my fellow co-workers. Of course I shared the recipe with them. Sharing the cookie wealth is something that one should never skimp on. Especially when the cookies taste as FANTASTIC as these cookies do. Now I made a couple of changes to the recipe – I used white chocolate chips instead of semi-sweet chips (a chocolate cookie deserves white chocolate chips, IMO) and I reduced the amount of cinnamon in the recipe. I felt that 1tsp was a little much so I only used 1/4 tsp. I hope you enjoy this fantastic recipe…the recipe that’s like magic. It makes cookies disappear in an instant!
Nutella Chocolate Chip Cookies
- 1 1/3 C all purpose flour
- 1 tbsp unsweetened cocoa
- 1/4 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 unsalted butter, room temp
- 2/3 C granulated sugar
- 1/3 C light brown sugar
- 2/3 cup nutella
- 1/2 tsp vanilla extract
- 1 large egg, room temp
- 1/2 C white chocolate chips
- In a mixing bowl, combine the flour, cocoa, cinnamon, baking powder, baking soda and salt with a mixer.
- In another larger mixing bowl, cream together the butter and sugars. Mix in the nutella and vanilla extract and then mix in the egg.
- Gradually add the flour mixture to the butter mixture and mix until well incorporated.
- Fold in the white chocolate chips.
- Chill for an hour in the fridge or for about 20 minutes in the freezer.
- Drop tablespoons of dough onto a parchment paper lined baking sheet placing about 2 inches apart. Roll each drop of dough into a ball in order to produce perfectly round cookies.
- Bake at 350 for 10-11 minutes. Remove from heat and cool on a cooling rack. I just put the pan on top of the rack to allow the pan and cookies to cool.