It's very strange how grocery prices vary so much from state to state. When I lived in Indiana, a jar of Nutella was $5.99 at Kroger. Here in Florida, it's $3.99. I found a coupon for $1 off in the paper a few weeks ago, so I've been eyeing up the Nutella each week. If I didn't 'need' it for something, and just had it sitting in the pantry, I'd constantly have my finger in the jar, not such a good idea.
Yesterday my baby sister turned 23. I think it's harder for me to accept when my sister turns one year older than myself. I also found out over the weekend that my older sister is going to be induced in two weeks, and her doctor told her to keep eating, she could afford to gain a few pounds. If those two occasions don't call for Nutella, I don't know what does! I mailed these off to my sisters, and within days, they were complaining about stomach aches from eating too many cookies. Not so good for them, but a cookie-win for me!
I shoot for soft, chewy cookies when I mail them to people that way when they get them a few days later, they're not hard and dry. I found this recipe on simplyrecipies.com, and the cookies looked so good! I did make a few changes, I eliminated the cocoa powder because I was out, and I didn't add the hazelnuts because there were none to be found at the grocery store. I believe they would be better with the addition of those two ingredients, but these cookies were fantastic without.
While the Nutella flavor was very present, I highly recommend a smear right on top as an icing, or make a Nutella filled cookie sandwich. Or make Nutella ice cream and make ice cream sandwiches. The possibilities are endless, and delicious!
Nutella Chocolate Chip Cookies
adapted from simplyrecipes.com
1 1/2 sticks salted butter, softened
3/4 c. light brown sugar, packed
3/4 c. granulated sugar
1 c. Nutella
1 tsp. vanilla extract
2 1/4 c. unbleached all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. mini semi sweet chocolate chips
In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
Add Nutella, mix until incorporated.
Turn mixer speed to low, add eggs one at a time, followed by the vanilla.
Turn mixer off, add flour, baking soda and salt.
Turn speed on low, and mix until flour is just moistened.
Add chocolate chips, mix until incorporated, do not over mix!
Place cookie dough in refrigerator.
Preheat oven to 350*
When oven is preheated, remove dough from the refrigerator.
Spoon by the heaping tbsp. full onto a silpat lined cookie sheet.
Bake for 10-12 minutes, until edges crisp and center is set.
Cool on the pan for 5 minutes, transfer to a wire rack and cool to room temperature.
Store in an airtight container.