Thursday, March 28, 2013

Recipe: Chocolate Nutella Cookies

I'm nuts for Nutella. Here’s what I love about it:

Just two tablespoons per serving size is four grams of saturated fat and 12 grams of fat total. Plus pretty simple ingredients as long as you or your little CFer doesn't have a nut allergy.
110% of credit for this recipe has to go to my friend Sarah over at Simply Social. She is a million times more creative than this mom.

Chocolate Nutella Cookies

1 1/4 cup flour (can sub in half whole-wheat flour)
1 tsp baking powder
1/2 tsp salt
2/3 cup unsweetened cocoa powder
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
2 tsp vanilla
1/3 cup Nutella
1/3 cup skim millk (could sub in whole milk for CFers)

Preheat oven to 325F. In a small bowl, whisk flour, cocoa powder, and baking powder together.

Beat together the butter (room temp), sugar, and brown sugar with mixer. Add vanilla and Nutella and mix until at medium speed until smooth.

Add half of the flour mixture and mix until combined. Add milk. Then add remaining flour mixture and mix completely. Wrap dough in clear wrap refrigerate the dough for an hour.

When you are ready to bake, line pan with non-stick baking mat or parchment, scoop and roll dough into 1 inch balls and press down with the bottom of a glass to make cookies.

Bake for 10-12 minutes depending on your oven. Cookies are done when they start to crack on top. Let cool on pan for 5 minutes before moving to cooling rack.

Sarah actually used this recipe to make football whoopie pies in honor of the 2013 Super Bowl. If you’re ambitious enough, follow this link to her recipe for the marshmallow creme filling. 

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