This weekend I realized that I haven’t baked anything in over a month. When I say “realized” what I mean is that Anel asked me why I didn’t love him enough to make him treats anymore. I wanted to make something different and exciting. Recently I have been reminiscing fondly about my semester in Florence drinking Chianti in piazzas and eating Nutella on hefty chunks of bread between every meal. Yes I gained 15 pounds, no I don’t regret a single second of it!
A cookie recipe with Nutella was the perfect solution! I found this recipe that also incorporates sea salt. Two of my favorite ingredients are blended into my new third favorite food which is this sweet, salty, chocolatey, hazlenutty cookie. I’m never turning back.
Note: Apologies to the 22 lovely ladies who are on my cleanse this week. Try to look away and bookmark this for the weekend!
-1 1/2 cups flour
-1 tsp baking powder
-1/3 cup cocoa powder
-1 stick butter, softened
-3/4 cup organic cane sugar
-1 tsp vanilla
-1/3 cup Nutella
-1/3 cup milk (I used almond milk)
-Sea salt, for sprinkling
– Whisk together flour, baking powder, and cocoa powder. Set aside.
– Cream together the butter and sugar (by hand or with an electric mixer).
-Add in the vanilla extract and nutella, mixing until smooth.
-Add the dry ingredients half at a time alternately with the milk until well-combined.
-Wrap the dough in plastic wrap and let chill in the refrigerator 15 minutes before baking.
-When ready to bake, preheat the oven to 325 degrees.
-Line a baking sheet with parchment paper and roll the dough into 1â€³ balls. Place 2â€³ apart on the parchment paper. Press down gently and sprinkle with sea salt.
-Bake for 10-12 minutes