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).