Nutella Cookies
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 2/3 cup Dutch-process unsweetened cocoa powder
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/2 cup dark brown sugar (I generally only have light brown sugar around so I just used that)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon hazelnut extract (I recommend just replacing this with more vanilla unless you really like hazelnut)
- 1/3 cup Nutella
- 1/3 cup milk
Instructions:
- Preheat oven to 325 degrees F.
- In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth.
- Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
- With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely.
- Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
- When you're ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on lined cookie sheet, allowing about 2 inches between each.
- Lightly press the dough balls with the bottom of a greased drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely.