Ingredients: |
Ingredients: 2 1/4 cups all-purpose flour
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella , chilled
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Directions: |
Directions:Preheat oven to 300º
Whisk together the flour, salt, baking powder and baking soda in a large bowl.
Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 to 5 minutes.
Add the eggs 1 at time, beating after each addition to incorporate. Add the vanilla.
Reduce the speed, add the flour mixture one cup at a time and beat until just incorporated.
Roll the dough into balls with your hands, it will make about 16 to 18 balls, about 2T big.
Flatten each one with the bottom of a wet glass. Being careful not to let the dough stick to the glass.
Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls again.
Chill for 30 minutes to an hour.
Meanwhile, position oven racks in the top and bottom thirds of the oven.
Line 2 baking sheets with parchment.
Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. There will still be 6 balls that will have to wait until round two of baking. But you will still have to rotate in oven.
Bake, rotating the baking sheets after 10 minutes through, continue baking for a total of 20 minutes, or until the cookies are golden around the edges.
Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate.
Cookies can be kept up to a week in a lightly covered container.
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This recipe for Nutella Cookies is from