Sunday, December 19, 2010

Nutella Chocolate Chip Cookies

Wow. I've eaten some cookie dough in my day, but the cookie dough I ate tonight may well go down in history as the best I've ever eaten.

I'd never heard of Nutella cookies before reading a post from Jene (at The Original Bean), and I'm very glad I did, because these cookies are delicious! (raw or cooked!)


1 1/2 sticks of unsalted butter, room temperature (I used salted.)
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons of all-purpose flour
1/4 cup of unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup of chocolate chips
1/2 cup of chopped hazelnuts (I added a whole cup because 1/2 cup didn't look like enough)

As you may have noticed, the recipe called for chocolate chips, of which I had none, so Mr.4444 kindly took out his trusty kitchen knife and wacked up some Bakers chocolate that I had.  Like Jene says, I finally found a use for the other end of my Pampered Chef measuring thingy...

First, cream the butter until its...well....creamy.

Then, add the vanilla, sugars, and Nutella. Mix well.


Add the vanilla and the eggs (one at a time, mixing 30 seconds between each egg).


Put the flour, baking soda, and cocoa....wait a minute! 
What flour?! Dang it--Sorry, I forgot to put the flour in the ingredient photo. Here you go!

The recipe said to sift the dry ingredients, so I did what any resourceful cook would do:


What?! Yes, it's time-consuming and a little annoying, but you can't argue with the results
(or the directions, which remind you that cocoa stays in chunks if you don't sift it):

Mix well.

Fold in the chocolate chips and the nuts.
The recipe calls for hazelnuts, but I made an executive decision on that one, too; 
since hazelnut coffee makes me gag, I went with walnuts.

Now here's where I muffed up the recipe and you should not. (Like my mom always said, "Do as I say, not as I do!"  Chill the dough for ten minutes or so. I didn't, and the result was kind of disasterous; so bad that I can't show you a pic (Just kidding--I did take a pic, but I lost it, so you'll have to use your imagination. Picture big, flat cookies all run into each other on the pan.)

If you haven't eaten all the dough yet, put it by rounded spoonsful (I used the big Pampered Chef cookie scoop) onto  parchment paper and bake at 350 for 10-12 minutes, allowing to cool a bit on the pan before transferring to a cooling rack.

While my cookies came out flat as pancakes and badly misshapen, I'm happy to report that they tasted fantastic and got rave reviews from Kendall and Mr.4444. They were all gone within two days.

I can't tell you how many this makes, since eating have the dough skewed my end result. (Jene said that they're too rich to eat too many, but you can see what a liar she is.) If you make them, let me know what you come up with, if you can resist...
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