Chocolate Nutella Cookies

Wow. I've been neglecting my blog! It's a sad thing, because it means not as much baking has been occurring. I had kind of a hectic August however, so I really didn't have time to bake. But I've made up for it in September! So check back over the next few days to see what I've been up to. I'm also doing another wedding cake in October so that is very exciting!

I made chocolate nutella cookies the other day and they were yummy! I didn't take any pictures, because they really aren't that much to look at, but here is the recipe. I found it at Our Best Bites. Great website. Look it up and be inspired in your culinary masterpieces. Simple and delicious!

1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife

1 teaspoon baking powder

1/2 teaspoon salt (omit if using salted butter)

2/3 cup Dutch-process unsweetened cocoa powder

1/2 cup (1 stick) butter

1/2 cup sugar

1/2 cup dark brown sugar

1 1/2 teaspoons vanilla

1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)

1/3 cup Nutella*

1/3 cup milk

Instructions:

Preheat oven to 325°

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed  until smooth. Add the extracts and beat for another 30 seconds. 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). I would leave it longer than 15 minutes because I still found the dough to be a little sticky.

Line a baking sheet with parchment paper or sil-pat. Roll tablespoons of dough into balls and place them on the lined cookie sheet, 2" apart
Lightly press the dough balls and  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. Makes about 3 dozen cookies.

* I want to try again with a little more nutella to make them a little more nutella-y. Or maybe spread a little nutella on one and top it with another cookie, to make little chocolate nutella sandwiches. Yum!
 
But there it is. Again, sorry for no pictures. Just picture in your mind small round brown cookies that are quite flat, and you really have no need for a picture! Have fun baking! And don't forget to check back over the next week, 3 cupcake flavors are going to be posted!