DAY 3: Chewy, chocolaty, nutty goodness. I didn’t have hazelnuts, so I substituted chopped almonds. They were really good, but next time I will use hazelnuts so that the Nutella flavor comes through stronger.
Love Nutella? Try this Pumpkin Nutella Bread Recipe!
¾ cup (1 1/2 sticks) unsalted butter, softened
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of Nutella
1/2 teaspoon of vanilla
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 – 1 cup of chopped hazelnuts or almonds
Preheat oven to 350°F.
Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and nuts and refrigerate the dough for ten minutes.
Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 9-12 minutes (do not over bake; cookies will look slightly underdone). Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Makes 5-6 dozen