Nutella Cookies

According to the Nutella website, “Nutella® spread, in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply. Nutella® (pronounced "new-tell-uh") is a tasty unique spread made from the combination of roasted hazelnuts, skim milk and a hint of cocoa.”

Here’s a plain and simple cookie recipe for my friends who enjoy Nutella and for my other friends who have tried it once and have a whole bunch left over!

Ingredients:

1 ¾ cups all-purpose flour

¼ cup unsweetened cocoa

½ teaspoon baking soda

¼ teaspoon salt

1 cup Nutella

4 oz. unsalted butter (softened)

¾ cup brown sugar

1 large egg

Directions:

Preheat oven to 350 degrees.

Sift together flour, cocoa, baking soda, and salt in bowl. Set aside.

Beat Nutella and butter with electric mixer until smooth and combined. Beat in brown sugar and then the egg. Beat in flour mixture with mixer on low speed until dough forms.

Transfer dough to large sheet of wax paper. Shape dough into 2-inch-diameter log and wrap tightly. Chill for at least 2 hours (over night is better).

Slice dough log into 1/4-inch-thick slices. Transfer slices to a baking sheet and bake for 9 to 11 minutes, or until cookies are firm and dry. Remove from oven and transfer to a wire rack to cool. Store in airtight container on the counter (if they last long enough to need storage).