Chew on This | Nutella Cookies

I just got off the phone with my sister. We were discussing the progression of this week and how it has gone from comically annoying to down right crappy. 

It's only Wednesday.

I think fewer words and more chocolate are in order. Don't you?

Cares

Here's the recipe:

Mimi made these glorious Nutella cookies to share. She's awesome like that. She used vanilla instead of hazelnut extract and they were still hazelnutty and delicious! Give them a try, they're sure to brighten any cloudy day!

Nutella Cookies

(recipe adapted via Vegetarian Times, December 2011)

1 3/4 C flour

1/4 C unsweetened cocoa

1/2 t baking soda

1/2 t salt

1 C Nutella, plus more for frosting tops of cookies

1 stick unsalted butter, softened

3/4 C brown sugar

1 egg

1/2 t hazelnut extract (or vanilla extract)

36 toasted hazelnuts, for garnish

In a large bowl, sift together your flour, cocoa, baking soda and salt, set aside. In another bowl, whip together your Nutella and butter with an electric mixer until smooth. Add in the brown sugar, egg and vanilla to the Nutella mixture and beat on low speed until thoroughly incorporated.

Next, add your flour mixture to your Nutella mixture. Beat on low speed until dough forms. Place dough onto a large sheet of plastic wrap and shape dough into a log, about 2" in diameter. Wrap completely with the plastic wrap and allow dough to chill at least 2 hours. *This dough can be kept in the refrigerator up to one week. And if wrapped tightly, this dough can be frozen for up to 3 months! Yippee! 

When you're ready to bake your cookies, preheat your oven to 350℉. Unwrap your cookie dough and slice 1/4" disks from the log. Place cookie disks onto a lightly greased cookie sheet and bake for 9-11 minutes.

Allow cookies to cool and then frost each cookie with your extra Nutella, about 1/2 t of frosting per cookie. Garnish each cookie with one toasted hazelnut. Enjoy!