Tuesday, October 13, 2009
San Francisco blogger, Alpineberry posted the recipe that she concocted in an attempt to settle an on going argument of the ages had between she and some European friends- 'Which is better, Nutella or Peanut Butter?' Half way through the Nutella Cookie ingredient list I started to salivate - cocoa powder, chocolate chips, toasted hazelnuts and of course....Nutella. It just sounded so right that I felt there was no way I could go wrong. I began whipping up the recipe at once and before I even knew it I was totally falling in love with this dough.
Alpineberry's instructions to the tee and vowed to have faith and proceed. Next, I spooned out tablespoon sized hunks of the dough onto cookie sheets and plopped in the oven. In just 12 minutes the smell of chocolate and toasted nuts was wafting through my apartment so much so that I was just waiting for my neighbors to beat the door down and demand cookies...or else! Luckily there was no aggression from the neighbors but if there were I think I may have been inclined to duke it out to protect these little gems. I pulled the cookies out of the oven and let them rest just a bit on their sheets, each of them looking pregnant with chocolate chips and nuts. It took a lot to restrain myself and let them cool properly but I just had a hunch that they would be worth the wait. OH WERE THEY EVER! So unbeleivably good. These cookies came out like something I would expect to buy in a gormet food shop and spend $8 for a dozen. They are so thick and almost fudgy but crisp enough on the outside that they held up just fine to my husband's Lebron James-eque milk dunks.
Thank you so much to Alpineberry for giving us this one of a kind recipe. This is one that is going into my recipe arsenal to be utilized for years to come. I do hope that all of my Chow Babies will follow the leader and make these heavenly little morsels for yourselves. You can thank me later! ; )
(makes ~30 cookies)
1 1/3 cup all-purpose flour
2 tbsp unsweetened cocoa
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
7 tbsp unsalted butter, at room temp.
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup Nutella (chocolate hazelnut spread)
1/2 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped ( note:I substitued almonds as that's what I had on hand)
Preheat oven to 350F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.
Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.