Nutella Cookies

Another way to eat nutella.

I can get pretty creative when it comes to nutella. 

1. Sometimes, I take the biggest spoonful of nutella and dunk it into a box of lucky charms (any cereal can work here, but lucky charms is recommended) to see how many marshmallows I can pick up. Then I eat it. 

2. I love the sweet and salty combo, it heals my soul. So saltine crackers + nutella it was one tuesday night after chemistry totally kicked my trash. 

3. Studying late? Grab a jar of pb and nutella. Take a fork, not a spoon, dunk it into the nutella and then the pb. Eat it. Repeat about a bajillion times. 

4. Ever had nutella fingers? No? Take your finger(s), dip into a jar of nutella and ta-da! Nutella fingers. Delicious.

5. Bake em into cookies. You will regret sharing them, this may or may not have happened to me. 

Before I give you the recipe, I want to bring up something important. Remember my friend C? I was on the phone with him a couple hours ago and he was reading my blog at the same time. Now do you remember these shorts ? He was hating on em and said they remind him of 70 year old male runners; the ones who wear socks up to their knees. How can anyone hate nike tempo shorts?! Blasphemy.

/End rant. 

Nutella Chocolate Chip Cookies

Ingredients 

• 1 1/3 cup all-purpose flour
• 1 tbsp cocoa
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 7 tbsp salted butter, at room temp.
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2/3 cup Nutella 
• 1/2 tsp vanilla extract
• 1 large egg
• 3/4 cup semisweet chocolate chips
• 3/4 cup toasted walnuts, chopped into coarse pieces

How To

1. Mix together flour, cocoa, cinnamon, baking powder and baking soda. 
2. In another bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
3. Add flour mixture and mix until JUST incorporated. Add chocolate chips.
4. Chill for 1 hour. Not necessary but I find that it makes quite a difference in the final product. 
5. Scoop dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Source: adapted from Sugar Cooking who got it from Alpineberry