The only thing I can think of when I hear Nutella is Giada De Laurentiis, AKA bobble-head. Her head is huge if you haven’t noticed (well, huge for how tiny her body is). Also, she’s not so nice. At least, that is what came across on the latest Next Food Network Star season. Bobby has always been my favorite, but I really have grown to love Alton Brown. Even Nate, who has (or had) Giada on his list, says he’s not such a big fan after watching her. She was just so mean to her team and the other mentors; she seemed like a diva to me.
Back to the cookies. I don’t think I’ve ever actually purchased Nutella, but I know I’ve had it because I know I like it. I happened to buy it because I couldn’t find chocolate peanut butter at my local grocery store to make 3 ingredient chocolate peanut butter granola cookies. I ended up finding some at a different store, but I still had the Nutella on hand, so I needed to make something with that. Since our 3 ingredient cookies are almost to the end, I decided cookies wouldn’t be such a bad idea. Plus, I can always bring them to work and they’ll be gone within the day.
The original recipe didn’t include the white chocolate chips, but I thought they looked a little plain without, so I went ahead and added them. They were super yummy, and the coco powder with the hazelnut butter is a real winner. The white chocolate chips gives the cookies a little crunch and an added flavor element. They would have been great without them, but I liked the addition. I tried to pull them out of the oven just a little before they were cooked through, but they still got a little crisp. I generally like chewy cookies, but these were really good, even with the crunch.
Nutella Cookies with White Chocolate Chips
Source: Adapted from Adventures of the Yankee Kitchen Ninja
Servings: Makes 36 cookies
2 cups flour
1/4 cup coco powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
1 cup Nutella
1 tsp vanilla extract
1 cup white chocolate chips
1. In a large bowl, whisk flour, coco powder, baking soda and salt. Set aside.
2. In the bowl of a stand mixer, cream butter and sugar. Add eggs one at a time and beat until well incorporated. Add Nutella and vanilla and continue mixing. Slowly add in dry ingredients. The mixture will become very thick. Remove bowl from stand mixer and stir in white chocolate chips. Cover bowl tightly with plastic and refrigerate for at least 4 hours.
3. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or cooking spray. Roll dough mixture into 1-inch balls and place on cookie sheet. Make sure to leave plenty of room between cookies as they spread quite a bit. Bake for 12-14 minutes, until almost cooked through. Remove from oven and cool on wire rack.