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Courtesy of Barbara Giacometti
TODAY recipes
updated 12/28/2011 2:24:05 PM ET 2011-12-28T19:24:05

Recipe: Chocolate Nutella cookies

  • 1 cup plus 1/2 cup unbleached flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter unsalted (one stick)
  • 1/2 cup regular sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon hazelnut extract (If you cannot find Hazelnut extract, increase your vanilla by only 1/2 teaspoon)
  • 1/3 cup milk
  • 1/3 cup Nutella
  • 1/4 cup of flour spread in a plate, for coating hands so your mixture won’t stick to your hands. (Lightly pat your hands in the flour and dust away before handling your cookie dough).

Into your bowl sift together all your dry ingredients. Set aside.

Into another bowl of an electric mixer (or you can use a hand mixer, but hold on to the bowl), cream together you butter and sugars, add your extract. Add your dry ingredients a little at a time. Add about half way, add your milk. Continue with the rest of your dry ingredients. Add your Nutella last. It will come together like a thick paste. Cover with your plastic wrap. Place in your refrigerator for 15-20 minutes.

Remove your bowl from the refrigerator. Preheat your oven at 325. Place some flour into your plate. Coat your hands with flour. Shape your cookies. Spoon some of your mixture (about 2 inches) into your hand and shape into a ball. Place on parchment lined baking sheet 2 inches apart.

Using a bottom of a drinking glass, dip the bottom into the flour and dust off the access. Flatten your cookie dough on your baking sheet. Your cookies should not stick to the bottom of your glass. If it does, gently peel it away and place back on your pan. You can dust away the excess flour, or simply turn your cookie over on the baking sheet to the darker side.

Bake in oven for 10-12 minutes. I took them out right at 10 minutes. Place on wire rack to cool. 

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