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Wednesday, August 14, 2013

Chocolate Nutella Cookies

chocolate nutella cookies
 At first glance these looks like peanut butter cookies that are terribly miscolored. At least that's where my mind first goes when I see the familiar cross-hatch pattern on top of each cookie. Surprisingly, especially considering how much we love the stuff, no peanut butter made its way into these cookies.
Pin Itchocolate nutella cookies
They may look like a peanut butter cookie, but they are made with Nutella and cocoa powder. Chocolate hazelnut?! I don't think you'll even miss the peanut butter! A word of caution--like many recipes, this one called for some espresso powder to enhance the flavor of the chocolate. I added it, as I always do, but was a tad disappointed that it added a bit of a coffee flavor that overpowered the Nutella. The cookies were still excellent, and I actually really liked the taste of the coffee/chocolate/Nutella combo, but if you're wanting to really get that essence of Nutella, I recommend skipping the espresso powder!
chocolate nutella cookies
One Year Ago: Amaretto Blondies
Two Years Ago: Vegan Mango Banana Bread
Three Years Ago: Okra Fries

Chocolate Nutella Cookies
from King Arthur Flour

-1/3 cup vegetable shortening
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 large egg
-1 tsp vanilla extract
-1 tsp espresso powder (*optional)
-1/4 tsp almond extract (use 1/2 tsp hazelnut extract if you have it)
-1/4 cup cocoa powder
-1 tsp baking soda
-1/2 tsp salt
-3/4 cup Nutella
-1 1/2 cups flour

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. Beat together shortening, sugars, egg, vanilla, espresso powder (if using), almond or hazelnut extract, cocoa powder, baking soda, salt, and Nutella, until smooth.
3. Gradually add the flour, beating until well combined. If dough seems too stiff and crumbly, drizz in 1 tbsp or less of water to hold together (my dough was fine).
4. Roll balls of dough to a little smaller than a golf ball. Use a dinner fork to flatten each cookie and create a criss-cross design.
5. Bake cookies for 7-8 minutes, until beginning to set. Allow to cool on pan for 3-4 minutes before transferring to a wire rack to cool completely.
*Store in an airtight container at room temperature. Cookies are softest the day they're made, but will keep for 3-4 days.