Chocolate-Hazelnut Spread Cookies
Chocolate-Hazelnut Spread Cookies:
- 1 cup packed brown sugar (both light and dark work)
- 1/2 cup white sugar (you can substitute with packed brown sugar, BUT, although they won’t be burnt (unless you overcook them), nor will they taste burnt (well, once again, unless you overcook them), it can make the bottom or the cookies blackish)
- 12 tbsp of room temperature butter (substitute it for fat-free sour cream, any type of oil (except olive oil!), nut butter, banana (but beware, I like it with banana, but many others think it tastes disgusting with it), buttery spread, applesauce, pumpkin, pretty much anything creamy)
- 2 eggs (substitute it for 3 egg whites or 1/2 a cup of silken tofu blended until smooth)
- 1 tbsp pure vanilla extract
- 1 cup of Nutella or other chocolate-hazelnut spread
- 2 cups all-purpose flour (you can substitute with whole-wheat flour or 1 cup of whole-wheat and 1 cup of all-purpose)
- 1/2 tsp baking soda
- 1/2 tsp salt
- [optional] 1-2 cups of any type of chocolate chips (depends on your chocolate limit! You can also sub with nuts.)
- In a large bowl, mix together sugars, butter, eggs, vanilla, and Nutella (or whatever you may want to substitute these with). Then sift in flour, baking soda and salt. Mix well. Then fold in chocolate chips.
- Refrigerate for 30 minutes. During last 5 minutes of refrigeration, preheat oven to 350° F (175° C).
- Roll cookie dough into balls (each cookie dough ball should contain 2 tablespoons of cookie dough) and place on a greased pan (or just a non-stick pan), 2 inches apart.
- Cook 8-10 minutes on middle rack of oven.