When I saw that Laura had posted up a recipe for Triple Chocolate Nutella Cookies I couldn’t resist begging her to share the recipe with me (and all of you!)
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Here’s what she had to say:
I made these last night and brought them in to my co-workers today—needless to say, they LOVED them! It didn’t take long for them to disappear.
The only downside of these cookies is that once the batter/dough is baked, you can’t really taste the Nutella anymore. Adding more next time!! 🙂
Triple Chocolate Nutella Cookies
With love to http://emeals.com
Cocoa powder, Nutella, and chocolate chips combine in these oh-so-chocolaty cookies, making them an instant favorite.
1 ¼ cup (150 g) flour
⅔ cup (80 g) cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (120 g) butter, 1 stick, softened
½ cup (100 g) granulated sugar
½ cup (100 g) dark brown sugar
⅓ cup (95 g) chocolate hazelnut spread, such as Nutella [KF note: or bump it up like Laura suggested!]
1 ½ teaspoons vanilla extract
⅓ cup (80 ml) milk
½ cup (75 g) milk and/or white chocolate chips
Whisk together flour, cocoa, baking powder, baking soda and salt. Combine butter and both sugars; beat with an electric mixer on medium until creamy. Add chocolate hazelnut spread and vanilla; mix until combined. Add ½ of flour mixture, then milk and remaining flour mixture, stirring well between additions. Stir in chocolate chips. Refrigerate dough at least 20 minutes.Preheat oven to 325 degrees F (163 degrees C, or gas mark 3). Using a tablespoon measure, scoop dough onto baking sheets lined with parchment paper. Bake 8–10 minutes. Cool on baking sheets for 2 minutes; transfer to wire racks and cool completely.
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