Ah, February! A new month, with a cute holiday, and the hope that Spring weather is just around the corner!
Winter in Michigan (and nationwide!) has been rough this year. Lots of below freezing temps, several feet of snow, gloomy days and, my personal nemesis, longer nights. The one good thing: edible goodies in the mailbox are preserved!
Alex, of Yums and Loves, made these amazing Nutella chocolate chip cookies for our January Bakin’ Friends group! Since they sat in our mailbox overnight, they were almost frozen when I brought them inside, making them extra chewy. So yummy! I finally have a plan for the Nutella sitting in my cupboard, aside from eating it with a spoon!
Nutella Chocolate Chip Cookies
Source: Yums and Loves
1 & 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup Nutella
1 cup brown sugar, packed
1 teaspoon vanilla
1 cup semi sweet chocolate chips
1. Preheat oven to 375 degrees F. Prepare a cookie sheet with parchment and set aside.
2. In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, cream together the butter, sugar, and Nutella for about 4 minutes. Add the egg and vanilla, and beat for about 1 minute until smooth.
4. With the mixer on low, slowly add the dry ingredients. Fold in the chocolate chips.
5. Using a spoon or cookie scoop, place portioned cookie dough on the prepared cookie sheet. Bake for 8-10 minutes, or until edges are slightly crisp.
6. Allow to cool for about 5 minutes and then transfer to a wire cooling rack to cool completely.