Nutella makes everything better

I'm actually a bit surprised that I have not blogged yet about Nutella. In case you have not heard, it's the next best thing since the invention of the wheel.

The variety in applications is mind numbing. It makes anything  taste that much better. It's a chocolate hazelnut spread with skim milk powder. I take comfort in the fact that it's got skim milk and the hazelnuts are good for you. Right? Right. Now, you no longer need to buy the brand name- I recently discovered the generic store brand is just as good. It's great to slather on bread, dip with fruit or ...erm...broccoli. I actually have vivid memories of eating raw radishes dipped in this stuff while growing up.  Anyway you get the idea. 

It's also a really great baking ingredient. A few tablespoons of this along with cocoa powder in cookies or cupcakes is da bomb. 

So for Halloween while staying at a cousin's here, I made these Nutella cookies and as some of you have asked for the recipe, here it is-  (no pictures, sorry).

Edit Nov 15 - I made another batch last evening, and I remembered to click!

Nutella cookies  (adapted from smittenkitchen.com)

(makes 30 cookies)

1 1/3 cup all-purpose flour
2 tbsp unsweetened cocoa
1/2 tsp ground cinnamon  (I skipped this)
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt  (I use about 1/2 tsp )
7 tbsp unsalted butter, at room temp. (I used one full stick which is 8 Tbsp)
2/3 cup granulated sugar
1/3 cup light brown sugar  (I skipped this)
2/3 cup Nutella (chocolate hazelnut spread)
1 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips  (I skipped this)
1/2 cup toasted & skinned hazelnuts, coarsely chopped  (I skipped this)

Preheat oven to 350F.

Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.

Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.