Monday, February 14, 2011

Yummy Nutella Cookies

Life is hard. Listen to everything I did this weekend.

Baked, read Julia Child's book, napped, relaxed, thought about running some errands, baked, chatted, took a walk, laid around, ate, ate, ate. Oh yeah, and a friend came over and we baked some more!

Man, my life is rough.

It was warm here (an outrageous 48 degrees and sunny!) so I completely got spring fever and could do nothing at all. My internal body clock thought it was summer; I didn't want to be rude and tell it any differently.

I like my weekends. I need more weekends in my life.

Anyway, this is one of the many things I made the last few days...

Nutella Chocolate Chip Cookies

Tip- These cookies can turn out really flat which means not delicious and chewy. 
To prevent this catastrophe:
  • Buy and use baking liners. They'll prevent your cookie from spreading out on the pan.
  • When it says to whip the butter and sugar, whip it good! The fluffier it is, the less pancake-like your cookies will be.
  • Refrigerate it for the required hour. It will be worth it. Eat some of the dough while you wait.
  • Do not, I repeat, DO NOT completely melt your butter. I did the first time I made the cookies because I was lazy, forgot to take the butter out in advanced, and didn't think it would matter. Don't be like me.

  • 1 1/3 cup all-purpose flour
  • 1 tbsp unsweetened cocoa
  • 1/2 tsp ground cinnamon
  • 1/4 heaping tsp baking powder (use just under 1/2 tsp. It will help them be fluffier)
  • 1/4 tsp baking soda
  • 1/2 tsp of salt
  • 1 stick 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
  • 1/2 cup semisweet chocolate chips


  1. Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
  2. 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, mix. Add chocolate chips.
  4. Chill for at least 1 hour.
  5. Drop ping-pong ball sized dough balls 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes. Cool on baking sheet for 5 minutes then remove to cooling racks.

Adapted from SugarCooking


  1. okay these sound incredible. once i have a kitchen bigger than a 2x4, im going to be all up on this goodness! you da bomb

  2. Beaucoup nutella!

    Gotta make these for Lauren sometime.

  3. These sound absolutely sinful. I'm making this When I have a company. So I don't eat them all by myself. I don't think my hips can handle it.