Nutella the deliciously addictive hazelnut spread is the equivalent of peanut butter to Italians. We’re raised on the stuff! It’s in our blood. Well, not exactly, but you get the point. I have to admit, I don’t buy Nutella that often because, well, I have zero self control. However, the other day I had to go for it. I was shopping at my local Salumeria when I came across the glass jarred Nutella, the kind that’s made in Italy. Let me tell you, there is no substitute. The Nutella you find in the plastic jar is sweeter and pales in comparison. I don’t know how different the formulas actually are or if it’s the glass itself that makes the taste of the Nutella so different. All I know is, it ROCKS!

Of course, after eating 1/2 of the seven ounce jar with some pretzel sticks (oh, yes I did!), I decided to put the rest to good use and make some cookies. These cookies have a good chew to crunch ratio which means they should appeal to most people whether you enjoy your cookies crispy or chewy. Be sure to get a large glass of milk because you WILL want to eat more than just one. Consider yourself warned.

 

Note: this recipe works just fine with any version of Nutella but do yourself a favor and buy the glass jar if you ever come across it. You’ll thank me later.

 

Nutella White chocolate Chip Cookies

Makes 18 cookies

 

Ingredients:

 

1 stick butter, melted and cooled

1 cup dark brown sugar

1/2 cup Nutella

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup white chocolate chips or semi sweet chocolate chips or chopped hazelnuts

 

Instructions:

 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat liner.

2. In the bowl of an electric mixer, beat together the melted butter and sugar until combined, about 1-2 minutes. Add in Nutella, vanilla.  Beat in eggs one at a time, scraping down the sides of the bowl as needed and beating well after each egg.

3. In a separate bowl, combine flour, baking soda and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients and mix until just combined. Turn mixer off and stir in white chocolate chips by hand.

4. Drop 1 tablespoon of dough for each cookie onto prepared baking sheet and bake for 15-18 minutes. Cool on wire rack before serving.