I can get pretty creative when it comes to nutella.
1. Sometimes, I take the biggest spoonful of nutella and dunk it into a box of lucky charms (any cereal can work here, but lucky charms is recommended) to see how many marshmallows I can pick up. Then I eat it.
2. I love the sweet and salty combo, it heals my soul. So saltine crackers + nutella it was one tuesday night after chemistry totally kicked my trash.
3. Studying late? Grab a jar of pb and nutella. Take a fork, not a spoon, dunk it into the nutella and then the pb. Eat it. Repeat about a bajillion times.
4. Ever had nutella fingers? No? Take your finger(s), dip into a jar of nutella and ta-da! Nutella fingers. Delicious.
5. Bake em into cookies. You will regret sharing them, this may or may not have happened to me.
Before I give you the recipe, I want to bring up something important. Remember my friend C? I was on the phone with him a couple hours ago and he was reading my blog at the same time. Now do you remember these shorts ? He was hating on em and said they remind him of 70 year old male runners; the ones who wear socks up to their knees. How can anyone hate nike tempo shorts?! Blasphemy.
Nutella Chocolate Chip Cookies
- 1 1/3 cup all-purpose flour
- 1 tbsp cocoa
- 1/2 tsp ground cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 7 tbsp salted butter, at room temp.
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2/3 cup Nutella
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup semisweet chocolate chips
- 3/4 cup toasted walnuts, chopped into coarse pieces
- Mix together flour, cocoa, cinnamon, baking powder and baking soda.
- In another bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg.
- Add flour mixture and mix until JUST incorporated. Add chocolate chips.
- Chill for 1 hour. Not necessary but I find that it makes quite a difference in the final product.
- Scoop dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.
Source: adapted from Sugar Cooking who got it from Alpineberry