Nutella Cookies

Summer 1997. I can't even believe how long ago that was. My fantastic friend Rachel and I were going to visit some of her family for a weekend, and we were getting reading for the "road trip". It was only an hour, but when you're 11, that's a big deal. Rach's mom took us to the grocery store to get some car snacks, and we pooled our money and got a honkin' jar of nutella. That was a pretty great hour, just us in the back seat with two spoons and the perfect snack. (Do you remember this Rachel?)

I think that's the day my love affair with nutella really started. I owe you big, Rachel. Big.

Lineup of ingredients. I didn't realize until now that my baking powder was on the French side. For future reference, "Poudre a pate magic" means "Magic baking powder".

Don't you just love brown sugar? If Candyland was a real place, there would be a beach with brown sugar sand. People could float around in giant life savers in a sea of blueberry punch.

 

.

If you happen to have a bucket of neapolitan ice cream in your freezer because it was on sale, you can do this. It will be worth it. Spread between two cookies and freeze for 5 minutes.

If you just have vanilla, it still works. In fact, I think the vanilla was the best one.

Nutella Cookies

from Two peas and their pod

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa (I used regular high-quality cocoa)
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (couldn't find it, I just doubled the vanilla)
1/3 cup Nutella
1/3 cup milk

• Mix together your flour and cocoa. Set aside.
• Dump the beautiful sugars and butter in your kitchen aid and mix until smooth.
• Add the extracts, and beat again. Then the nutella.
• Keep the mixer running and add half the flour mixture.
• Add the milk.
• Add the second half of flour mix.
• Mix it completely and refridgerate for at least 15 minutes.
• Preheat your oven to 325.
• Roll dough into balls and place on a parchment lined cookie sheet.
• Using a glass, press lightly on each cookie to flatten slightly.
• Bake for 10-12 minutes, until slightly crackly on top. Cook on wire rack.

-Jessica