Friday, October 26, 2012

Nutella Cookies with White Chocolate Chips

So this week I was more organized and I was able to make these cookies that I had planned to make last week. They do have to refrigerate for at least 4 hours, and luckily I was able to get home early enough to make the dough and let it chill before baking the cookies later in the evening. I’m not sure if you could get away with chilling the dough less; usually chilled dough gets really hard, but this remained fairly soft. Maybe that’s due to the Nutella in the dough.

I love Nutella and I will look for anything that uses it! What, you don’t have a ton of Nutella links pinned on Pinterest? I do and I love that people are still making new things with it. These cookies are not too different from a chocolate chip cookie, with Nutella and cocoa powder in the dough. The recipe states that it make about 36 cookies and I thought about doubling it, but I am glad that I didn’t as I ended up making about 55 cookies. I’m so glad I didn’t double it and have over a hundred!

A little dough goes a long way with these cookies, so shape cookies fairly small. They end up being perfectly round, flat cookies. They are quite crispy on the outside, with just a tiny bit of chewiness on the inside. I probably could have baked them a minute less for a chewier cookie, but they will always be a bit crispy due to the fat in the butter and Nutella. These are so good and the super sweet white chocolate chips is a nice addition to the rich Nutella flavor.

Nutella Cookies with White Chocolate Chips

2 cups flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ cup butter, room temperature
1 1/2 cups sugar
2 eggs
1 cup Nutella
1 teaspoon vanilla
1 cup white chocolate chips

 In a medium bowl, combine flour, cocoa powder, baking soda and salt.  Set aside. In a large mixer bowl, cream the butter and sugar. Add eggs, one at a time, beating for one minute after each addition. Add Nutella and vanilla and stir to combine. Add the flour mixture, stirring until just combined. Stir in the white chocolate chips.

Wrap the dough in plastic wrap and refrigerate for 4 hours or overnight.

Preheat oven to 350 degrees.  Line two baking sheets with silicone baking mats.

Roll dough mixture into 1-inch balls. Bake for 12-14 minutes; the cookies will look slightly uncooked when you remove them from the oven.  Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe from Becoming Pigzilla


Jen said...

Glad you liked them! I must make bigger cookies than you ;) I thought they were a little on the crisp side as well, but I threw a piece of bread in the container for one day, and they were heavenly soft and chewy after that. They look awesome!

Cindy said...

What a great combo. I just found a bag of mini white chocolate chips. Could be fun.