Maybe I should make something clear before we start: I am not a Nutella fanatic. I don’t spread it on my toast and I don’t eat it straight out of the jar. However, I love baking with it, because the flavor it brings to sweets is totally different from any other.
They’re perfectly delicious on their own, but can be made even better with a spoonful of Nutella and some sliced strawberries, sandwiched between two cookies.
Either way, these cookies are beyond awesome and you deserve one. Or two. Or five.
- ½ cup melted butter
- 1 cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup Nutella (or comparable chocolate spread)
- 1 cup all purpose flour
In a large bowl, cream together the butter and sugar until smooth, then mix in the egg until combined.
Stir in the vanilla, salt and baking soda until incorporated.
Mix in the Nutella, making sure to combine it completely; this takes a while by hand, but it’s worth not having to wash the electric beaters.
Stir in the flour until the dough comes together, and chill for at least 20 minutes.
Preheat the oven to 375º F.
Scoop the dough 1 tablespoon at a time onto a greased or lined baking sheet (just use your actual tablespoon measure, that way you don’t have to bother rolling it into a ball) and bake for 10 minutes.
Let cool 5 minutes on the baking sheet, then transfer to a cooling rack for another 5 minutes before serving.