Nutella cookies

This is gonna be a quickie, I'm trying to write up a manuscript thats a few months behind schedule.

Last week I posted my now famous home-made nutella recipe. Problem is, making 2 cups of home-made nutella isn't as great an idea as it seems. For one, the processing (mostly the heating) means that the oils are more susceptible to oxidation. That means it can go rancid if not stored properly (i.e. the fridge). Unfortunately, its not as spreadable when stored there, so I leave mine in my pantry. That gives me a good month (haven't had any longer than that, but I wouldn't keep it around at room temp for much longer) to use it all. And since I'm still on my whole "get healthier and lose weight" kick, I'm faced with either give it away or bake with it. Hmm, I wonder what I could make with a nut and chocolate paste???

"Nutella" cookies
8 tbsp. butter
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1 cup home-made nutella

1. Pre-heat the oven to 375F. Cream butter and sugars till creamy.
2. Add in the egg and vanilla and beat till smooth. Add the "nutella" and continue mixing.
3. Sift together the dry ingredients and add in batches to the wet. Once incorporated, use a disher to portion batter out onto parchment lined baking sheets.
4. Bake for ~13 minutes.

Mmmmm, fresh from the oven.


These keep pretty well for a week, although give them to co-workers with a pint of milk and they won't last the rest of the day. I actually made mine as a "gluten-free" version (I could add all natural, organic, and vegetarian but those were more incidental) by using rice flour instead of all purpose. They weren't as chewy due to the lack of gluten, but they didn't fall apart into a million crumbs either. Anywho, time for me to get back to my real job, I've got a good cake recipe upcoming as well as some others, so stay tuned in a week or so.