The best way to eat Nutella? With a spoon. But at some point you will need some extra nutrition in there somewhere. These cookies have good-for-you eggs (2 of 'em!), and grains (ok, white flour), and dairy (ok, butter), and mini chocolate chips, and mini marshmallows, and mini caramel bits. I contend that 'mini' makes them good for you. They're smaller, right? That's better for you, right? See?
This recipe is inspired by Bill Yosses and Melissa Clark's chocolate chunk cookies with Nutella in The Perfect Finish. You can search here for 'nutella cookie' and get the original recipe. I totally dig these guys because their recipes are in cups, ounces, and grams. I did find myself in a bit of a scientific measurement unit crisis when I realized I was bouncing back and forth between grams and cups. This is essentially the [kitchen-equivalent] reason why the Mars Climate Orbiter crashed.
Houston, we have a problem. The cookies, they keep disappearing.
For the sake of consistency and nostalgia, I'll give the measurements in cups. Also, because I didn't weigh the mini chips, marshmallows or caramel chips before I used them.
Out of this world Nutella Cookies.
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
8 tablespoons (1 stick) butter
1 cup raw unrefined sugar
1/2 cup packed dark brown sugar
1/4 cup Nutella*
2 large eggs as close to room temperature as possible
1 1/2 teaspoons vanilla extract
1 cup mini chocolate chips (I like bittersweet)
1 cup mini marshmallows
1 cup caramel bits
Makes 24, 3 to 4 inch diameter cookies.
*Let's just acknowledge right now that you will want to lick the spoon (and the measuring cup) after you measure the Nutella, and subconsciously you will therefore not make your fullest effort to scrape out all the Nutella. Not a problem - just use a seriously heaping 1/4 cup and there will be plenty left behind.
Preheat oven to 375 F, and line 1 or 2 cookie sheets with baking paper.
Sometimes, I bake two sheets at a time, and sometimes I bake just one. I think it's better to bake just one, in the center of the oven, rather than 2 and have to switch the sheets in the middle, but time often dictates otherwise.
Measure flour, baking soda and salt into a bowl. Stir to mix.
Cream together the butter and sugars in an electric mixer with a paddle attachment. Because I used raw sugar with large granules, my creamed butter looked very sandy.
Add in the Nutella, and when combined add the eggs one at a time, and the vanilla extract. Stop to scrape down the bowl as necessary, and continue to mix until the dough becomes light in color and fluffy in texture.
Add the flour mixture gradually (more to avoid a potential flour al explosion than for any other reason) and mix until just combined.
Now, fun! Add all your mini mix-ins. One big pile. Aren't they so cute and tiny, those little chips and marshmallows?
If your mixer has a delicate engine, this may make it expire and you'll want to proceed by hand.
If Mixer is Strong, go for it, and combine until everything is well-distributed, which will take only a minute or two of mixing.
I used a 2 tablespoon ice cream scoop, well and truly overfilled (so about 3 T total), to scoop out the cookie dough, and left about 2 to 3 inches between cookies. You can get 9 cookies on each sheet.
Bake for 12 to 14 minutes. ProperBacon preferred a slightly more gooey 12 minute version, whereas I liked the 14 minute one for its crisper texture. Rotate the cookie sheets halfway through if you are using 2 at a time. Cool on the baking paper.
[Update 1/23: Smitten Kitchen shows us how to make your own Nutella.]
Make it pioneer: Fluffernutter-Nutella Cookie sandwiches
Make it Jersey: Grab that Nutella out again and make some Nutella-Nutella Cookie sandwiches. Just make sure you have a defibrillator handy for the heart-stopping double Nutella combo.
Make it rock & roll: spread some softened premium vanilla ice cream between two, and then roll the edges in shaved semisweet chocolate for a classy Nutella Cookie ice cream sandwich.