I adapted a basic recipe for peanut butter cookies to suit my purposes - which, in this case, is Nutella, the well-loved chocolate hazelnut spread. The cookies will be thinner that most, but creamy - just make sure you cook it at 325 instead of higher so that they have time to cook without burning the bottom.
You'll need:
- 1 stick butter, at room temperature
- 1/2 c shortening
- 1 c white sugar
- 1 c brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 c nutella
- 1 tsp vinegar
- 2 2/3 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp salt
In a stand mixer, blend butter, shortening, and sugars together until smooth. Add vanilla and eggs and mix well. Add nutella and mix until fully incorporated. Then add the vinegar and mix on high until blended.
In a separate bowl, whisk together the rest of the ingredients, then add to the batter and mix until totally blended.
Spoon out 1 1/2 Tbs balls of dough, using either a heaping tablespoon or a cookie scoop, and put on plates or a baking sheet. Chill the balls of dough at least 2 hours.
Heat oven to 325 and line baking sheets with parchment paper or silpat. Bake in batches for 9 minutes; they'll still be soft. Let cool on the baking sheet about 5 minutes then transfer to a cooling rack.