Chocolate Nutella Cookie Recipe
By Iris Ostling
Prep time 15 minutes (not including chilling or baking time). Makes about 3 dozen cookies.
1 ½ C all purpose flour
1 t baking powder
2/3 C unsweetened cocoa powder
½ C (1 stick) butter, softened
½ C sugar, granulated white
½ C brown sugar
2 t vanilla extract
1/3 C milk
¼ – ½ C Nutella for topping
Preheat oven to 325°F.
In a gallon sized Ziploc bag (or whisking together in a small bowl), combine flour, baking powder and cocoa powder. Toss in bag to mix well. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth (about 2 minutes). Add vanilla extract and beat for another 30 seconds. Add in Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until well combined. Add in the milk, mixing until well incorporated. Add in the rest of the flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When ready to bake cookies, line a baking sheet with parchment paper. Roll tablespoon sized amounts of dough into balls and place them on the lined cookie sheet, allowing about 2 inches between the dough balls.
Lightly press the dough balls with the flat of your palm. Make an indentation with your thumb in the middle of the dough balls. Add a scant amount (about or less than ⅛ t) of Nutella to the dip in the cookies.
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 5 minutes, then transfer to a cooling rack and allow them to cool completely. Store in an airtight container for up to two weeks.