It's Saturday!!!! I don't think I could be any happier that it's the weekend. This was a very long hard week and it was only 4 days due to the holiday, but I can tell you 4 days was plenty enough for this girl.
For the first time in a long time I somewhat have the weekend to myself. No weddings, bachelorette parties, bridal/baby shower, or big family parties... just the pups and me and a BIG New York Jets game tomorrow. Late last night I got a surprise call from one of my closest friends Becky, who now lives down in North Carolina, that she was coming home for her birthday weekend... which of course translates into we MUST get together and go out for mimosas!
We're simple girls, give us a deck outside to chat with a few glasses of mimosas as we're set for hours.
Last time Becky was home we met at a breakfast spot that didn't have mimosas but luckily we were quick to react and concocted our own morning beverage. We were happy campers.
So while awaiting miss Becky's call this morning I decided to whip up these bad boys on account of them looking OUTRAGEOUS and I thought it would be a nice treat to have for Paul and the boys, who are currently out on the waters fishing for a friends bachelor party, when they return to barbecue for the night.
I know, what a great girlfriend I am! (haha)
So, I can't even trace back to where I found this recipe, mostly because my new foodie obsession has brought me to so many new and fabulous pages and blogs that I have ideas pouring out my ears of what to cook, but either way it's fabulous.
I have been craving chocolate chip cookies for a while now and just when I was about to make them, POW, Hurricane Irene stole our power and I was left cookie-less. Well no more! Then when I saw someone adding Nutella to cookies I just couldn't believe it... they had to be the most amazing cookies on the planet. The batter whips up nice and frothy and the cookies fresh from the oven flatten out just right to have that soft outer layer but that perfect chewy consistency when you bite into them.
The second day they take on the consistency of Tate's cookies, crumbly and oh so chocolaty.
Cookies are a weakness but Nutella is like an addiction, put them together and you have a serious winner that was hard to package up without eating too many. I may be a healthy girl but every so often you have to indulge a little, and what better way than to make cookies for your man (and then sneak off a few bites for yourself).
Share the Nutella love!Nutella and Chocolate Chip Cookies
1 ¾ cups All-Purpose Flour
2 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Unsalted Butter, softened, cut into 1-inch pieces
1 cup Granulated Sugar, plus more for sprinkling
1 cup Dark Brown Sugar, firmly packed
2 large Eggs
1 tsp Vanilla Extract
1 cup Nutella
6 ounces Semisweet Chocolate Chips
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and nutella and beat until just incorporated. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least three hours. (I kept mine chilled overnight).
Serve warm or use a spatula to transfer the individual cookies to the rack to cool completely. Store the cookies in an airtight container for up to 3 days (if they last that long).
Recipe adapted by Matt Lewis and Renato Poliafito
Photos by A Healthy Jalapeño