Sunday, October 24, 2010

Nutella chocolate chip cookies (another recipe)

A couple of months ago, I tried a nutella chocolate chip cookie recipe.  At the time, I thought I was just trying out another recipe and didn’t give it much thought.  But the cookies turned out to be a huge hit with my family and became one of my favorite dessert recipes. Not only were they a hit with my family, but they were also a huge hit on my blog.

Since then I’ve revisited the recipe a few times, and I’ve been thinking about tweaking it around a little.

Then I found another nutella chocolate chip cookie recipe on Espresso and Cream and thought I’d try the recipe out before tweaking around with the other recipe.

This recipe uses more nutella, and no brown sugar. The recipe was pretty easy to put together. At first, I worried the dough would be hard to work with because it looked so wet after I was done mixing.

But to my surprise, the dough was easy to pick up and shape. The dough also had a very glossy look to it, which I wasn’t used to.

The cookies baked up quite nice. They did crackle on top a lot, something I’ve realized that often happens with nutella based recipes.

I liked these cookies, but I also felt they were missing something for me. They were a little too soft, I would have preferred a more crispy edge. I also missed the brown sugar. And even though this recipe had a lot more nutella, I didn’t actually taste more nutella. Had I not tried the other nutella chocolate chip cookie recipe, I think I would have loved these even more. I like these, but I still love the other recipe more. You can view the other recipe here.

When I have time again, I’m going to play around with the other recipe.

Nutella chocolate chip cookies version 2 (adapted from Espresso and Cream)

Ingredients

1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 egg
1/2 cup Nutella
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 375°F. Line baking sheets with parchment paper or silpat mat.
2. With an electric mixer, beat butter and sugar until fluffy. Add in the egg and beat until combined.  Then, beat in the Nutella, baking soda, baking powder, salt, and vanilla until combined.
3. Next, beat in the flour. Stir in the chocolate chips with a large wooden spoon.
4. Scoop dough by large tabelspoons and form into balls. Place balls onto baking sheet about 2 inches apart and flatten slighlty.
5. Bake for about 8 minutes, until edges are crispy.

 

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