I really liked the chewy Nutella chocolate chip cookies I made last month. I had a huge craving for them recently, but rather than make the same ones, I decided to play around with the recipe a little.
When I put chocolate chips in the batter, it makes the cookies thin and uneven from the chips. But remove the chips are you are left with these perfectly flat, round cookies. I love how these look and I love the soft and chewy texture.
I think I like these even better without the chocolate chips. The middle of these cookies take a while to bake. And the cookies are puffy when you first remove them from the oven. But once they cool down, they flatten into the perfect round discs and have a crackly surface.
½ cup unsalted butter, at room temperature
½ cup minus 2 tbsp granulated sugar
½ cup minus 2 tbsp light brown sugar
½ cup Nutella
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1. Preheat oven to 350F.
2. Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and Nutella.
3. In a separate bowl, mix the flour, baking soda, and salt. Then add into the wet mixture until just combined.
4. Drop the dough by large tablespoons onto baking sheet, about 2 inches apart, and bake for about 8 minutes. Cookies are done when the middle section looks cooked. Cookies will be puffy and will sinks down when cooled and create crackly surface.
Recipe found on Lovin' From the Oven