By Tracey
Nutella Chip Cookies
adapted from Culinary Concoctions by Peabody
Ingredients:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup Nutella
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment.
Whisk the flour, baking soda and salt together in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Add both sugars and cream on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. With the mixer on low speed, add the egg and vanilla and beat to combine. Mix in the Nutella until the dough is smooth.
With the mixer on low speed, add the dry ingredients to the mixer a little at a time. Beat just until incorporated. Scrape down the sides of the bowl then add the chocolate chips. Beat briefly just to distribute the chips. (I refrigerated the dough for about an hour here, but it’s not necessary.)
Use a small cookie scoop to portion the dough on the prepared baking sheets, leaving about 2 inches between them. Bake for 7-8 minutes, or until the edges of the cookies are set (the tops may still be soft). Transfer baking sheet to a wire rack and let the cookies cool for about 5 minutes before transferring them to the racks to cool completely.
Makes about 36 cookies.
