Sometimes, you just need to bake the naughty things to satisfy your sweet tooth. Or chocolate heart. A couple of weeks back there was a Chocolate Blog Hop and I posted that I don't actually like chocolate so it might be a bit of a surprise that I baked cookies that included chocolate.
However, Nutella and white chocolate aren't really chocolate. They don't taste like it anyway, and that's what I've used to make these cookies.
- 1 cup (250 ml) chocolate hazelnut spread (aka Nutella)
- 3/4 cup (175 ml) butter or margarine
- 1 cup (250 ml) granulated sugar
- 2 eggs
- 1 tsp (5 ml) vanilla extract
- 3 cups (750 ml) all purpose flour
- 1 tsp (5 ml) baking soda
- 1/2 tsp (2 ml) salt
- 1 pkg (250 g) dark chocolate chips
- Preheat oven to 350 F (180 C/Gas Mark 4) Line baking sheets with parchment paper; set aside. Beat together hazelnut spread and sugar until fluffy. Beat in eggs, one at a time, until combined; stir in vanilla.
- Stir together flour, baking soda, and salt in separate bowl. Add dry ingredients to egg mixture; mix on low speed until combined. Stir in chocolate chips. The dough can be frozen for up to 6 months in a freezer bag; thaw before continuing.
- Drop tabspoonfuls (15 ml), at least 2 inches apart, onto prepared baking sheets. Bake for 13 min or until edges are crisp and bottoms are set. Makes about 5 dozen cookies.
I've swapped the dark chocolate for white and added half a cup for sliced almonds. Real hazelnuts would work too.