We spent the last week turning our kitchen into the cookie factory for Christmas.
I decided to bake everyone cookies this year for 3 reasons:
- Because I wanted to bake cookies for everyone last year, but I didn’t because we were in the process of moving the day before Christmas Eve and nothing was even a little unpacked.
- Because I got a new stove (with a convection oven!) and I wanted to test it’s power!
- Because I didn’t want to buy anyone gifts.
So cue baking massive amounts of Christmas cookies.
And these cookies in particular have been calling my name basically since I discovered Pinterest and food blogs. So the stars of Christmas cookie baking and giant (cheap!) jars of Nutella at Costco aligned and I made them!
And now that I have made them, it’s your turn to make them, too!
It’s the perfect time! Right before New Year’s and any resolutions to eat healthier, or – god forbid – cut down on your cookie intake.
Maybe stick to eating cookies. That way I don’t feel so bad, right? Right.
I must thank Add A Pinch for this recipe! I did change up the method a bit, but the glorious ingredient combination is all thanks to her!
I also want to add that it is my New Year’s Resolution to post original recipes regularly, to go back to doing Pinterest Recipe Fridays, to maybe add some other features, and to bring my blog back from the dead. So, any help that you would like to give me in the form of re-pinning, sharing, or even commenting on here will be appreciated more than you know! Or even just shoot me an email if you tried one of my recipes and let me know how it turned out!
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 cups Nutella
- 1 1/2 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 – 11.5 oz bag chocolate chips
- Preheat your oven to 350 F.
- Add your softened butter to the bowl of your mixer, and beat for about 30 seconds with the paddle attachment. You can also use a hand mixer for this!
- Once your butter is pliable and creamy, add your white sugar and your brown sugar and cream until fluffy. Make sure to scrape sides of bowl with rubber spatular regularly to make sure everything is being incorporated. This will take about 3 minutes with your mixer on medium speed. It will lighten in color and start to get fluffy as the sugar dissolves.
- Once your butter and sugar are sufficiently creamed, go ahead and add your two cups of nutella keeping your mixer going on medium-low while you pour it in, and continuing to scrape the sides at regular intervals.
- Then turn your mixer down to low and add your vanilla, and your eggs (one at a time, mixing thoroughly and scraping sides of bowl between each addition).
- Slowly start adding your flour (slow so too much doesn’t fly out), and then your cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix until just combined and then turn mixer off.
- Stir in chocolate chips with a spoon or rubber spatula.
- Portion them out into 1 tablespoon drops (I actually used a tablespoon measure to scoop out dough. It made a nice little ball and I dropped that onto the baking sheet), 2 inches apart.
- Bake immediately (See “note” about chilling dough.), for about 12 minutes. Cookies will stiffen up a lot once they cool down, but before that they easily fall apart, so let them cool on the baking sheet for 2 minutes before transferring to a cooking rack.