Nutella Cookies

Let me preface this post by saying that if you have not yet tasted the chocolate-y hazelnut bliss that is Nutella, then you just don't know what you are missing. Shoved unceremoniously in the back of the cupboard was half a jar of Nutella just begging to be used in some form. With an upcoming weekend trip to visit my best friend, a simple treat that was easily transportable sprang to mind. Cookies! Considering that the spread contains more oil than peanut butter does, some changes must be made to the recipe to ensure that it retains the proper "cookie consistency." It is close to Christmas, so the excuse to make treats in our house was largely uncontested. Besides, once the New Year comes around and resolutions are made, that lone jar of Nutella would be yet another shameless victim in my quest to purge all sugars from my life. For a few weeks at least!

Nutella Cookies

• 3 cups of AP flour
• 2 Tsp. baking powder
• 1/2 Tsp. salt
• 1 1/4 cups Nutella 
• 4 Tbsp. unsalted butter, at room temperature
• 1 1/3 cups sugar
• 2 eggs
• 1 Tsp. vanilla extract
• 1 Tsp. instant espresso powder
• 1/3 cup milk
• 1/2 cup powdered sugar

Preheat the oven to 375 degrees. Combine the flour, baking powder, and salt in a bowl and set aside. With an electric mixer cream together the butter, sugar, and Nutella until smooth. Add the eggs, vanilla, and espresso powder and blend together. Reduce the speed of the Nutella mixture and alternately add the milk and flour mixture until it comes together and the smell of the batter makes you light headed, that is when you know it's going to be good! Line the baking sheets with parchment paper and spoon the doughy goodness onto the sheets, dust them with powdered sugar and bake for 8 - 10 minutes. They will still be rather gooey in the center, but with adequate time to cool, they will come out being perfectly chewy!