When I met Derek I told him about it and of course, it was love at first taste. If you’re not familiar with this genius invention of food, it’s a chocolate hazelnut spread that can be eaten in so many ways.
We love it one crepes, french toast and now in cookies! I once again forgot to take a photo and this morning Derek insisted that I make another batch (for your benefit of course). You’ll find the photo below the recipe.
Two tips: Don’t add chocolate chips as they compete with the Nutella. Add chopped hazelnuts if you like them, it’s quite good. I’ll be shocked if these last long in your kitchen.
1/2 c. unsalted butter
1/2 c. sugar minus 2 tbsp
1/2 c. brown sugar minus 2 tbsp
1/2 c. Nutella
1 tsp vanilla
1 1/2 c. flour
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees.
Cream butter with both sugars until light and fluffy.
Mix in egg, vanilla and Nutella.
In a separate bowl mix dry ingredients. Slowly mix into wet mixture.
Drop by tbsp two inches apart on cookie sheet. Bake for 8 minutes. Cookies will be fluffy until they cook into flat, cracked beauties.
*If you’re a real dessert person (like myself), you’ll add a scoop of ice-cream to the top and not feel a bit of guilt about it! :)
“A gourmet who thinks of calories is like a tart who looks at her watch”
– James Beard
Hungry for More, Monique Alvarez *Have you downloaded my free ebook, The Hungry Soul’s Manifesto? It’s all about remembering what’s important in life – creating purpose and passion, instead of just passing the time amassing stuff. p.s. If there are typos, spelling or grammar mistakes in this post don’t worry about. Those are the kinds of things I’ve worried about for FAR too long. It’s time to just get it out and who cares if it’s not perfect, it’s from the heart!