Chocolate Nutella Cookies - made September 10, 2011 from simplyrecipes.com written by Elise Bauer
I don't get all my recipes from my cookbooks. There are a lot of them out on the web and when someone recommends a particular site or blog that they enjoy, I like to take a look. I take personal recommendations, well, personally. One of my fitness friends, Barbara, sent me the link to this site and she was actually recommending the Orange Poppyseed Cookies. I want to try that one too but in surfing the site, I came across this recipe for Chocolate Nutella Cookies a few months ago and filed it in my "still need to make" category. I met friends last weekend and needed cookies to include in their goodie bags so this seemed like a good time to finally try out this recipe.
You can probably guess before I even write this that I left out the hazelnuts in this recipe. I honestly meant to include them, thinking I had hazelnuts in my freezer but in searching through its frozen depths, I found almonds, pecans, peanuts and macadamia nuts but no hazelnuts. Um, darn. So I simply used chocolate chips instead. I was a little worried about the dough as it seemed a bit soft for a cookie dough and was almost more like a thick brownie batter. Usually when cookie dough is soft, it'll spread, even if you freeze the dough beforehand, which is what I did.
This did end up spreading and I don't know if that was because I hadn't frozen the dough long enough or the butter was too soft when I mixed up the cookie dough. In any case, although the cookies spread a bit more than I would've liked, they still turned out pretty well. This is the one cookie I wouldn't advocate really underbaking though. If you do, you'll end up with mostly mushy middles like the texture of nutella in the jar (although some of you may actually prefer that). But, baked - not overbaked - properly, this has a nice chewy texture, almost like a fudgy brownie. I prefer it at room temperature as opposed to lukewarm, 10 minutes out of the oven, like I do with most cookies, mostly because I think it has a better texture at room temperature and the nutella flavor is more pronounced.