Tuesday, November 15, 2011

Nutella Almond cookies- Thin and Chewy

Don't be shocked to find yet another Nutella inspired recipe. I'm always on the search of that perfect cookie recipe that has the right amount of chew and ever so light crunch around the edge. Know what I mean? I think this may be THE ONE.  It originated from the oatmeal cookie recipe from Love Veggies and Yoga. I made 2 batches of these cookies for 2 different groups of people in one week and it was a huge hit both times!

Since that was such a big hit, I wanted to use the same genetics for a nutella cookie. I mean why not?  Try it. You won't be sorry.

In fact, I will be shocked if you eat just one cookie.


-  1 stick (1/2 cup) butter- 70% browned butter, 30% regular melted

-  1/2 c brown sugar

-  1/4 c white sugar

-  1 c sifted all purpose flour

-  1/4c slivered toasted almonds (toast in oven or on a skillet)

-  1 egg

-  1.5 tsp vanilla extract

- 1/4 c nutella

-  1/2 tsp baking soda

-  pinch of salt


1. Make  browned butter form 3/4 of the stick of butter. If you want to skip a step, just melt the butter. But making the browned butter is totally worth it, if you ask me.

2.  To the browned butter, add the remaining 1/4 stick. Let it cool to somewhat room temperature.

3.  In a mixing bowl, beat egg, sugar, butter mixture until it's light yellow and fluffy.

4.  Add vanilla and nutella and mix.

5.  In another mixing bowl,  combine baking soda, flour and a pinch of salt.

6.  Add the dry ingredients to the wet ingredients in thirds mixing with a wooden spoon until just combined.

7.  Add the toasted almonds to the cookie dough and combine well with the spoon.

8.   Spoon out 8 cookie dough balls per sheet and flatten slightly with your hand.

9.   Bake at 350F for 8-9 minutes.

10.  Allow to cool  (this is the hardest part, trust me).

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