After sleeping in this morning, Alice and I decided it was a pj and cookie-baking kind of day. The best kind of day, in my opinion, complete with big breakfast, berry picking, cuddling under blankets while we rocked on the porch, and lots and lots of cookies. (Imagine I just said "cookies" with the cookie monster voice.)
And these cookies don't disappoint. In fact - dare I say it? They are the most magical cookies in the whole wide world. Are you a little giddy now? I found the recipe last year here, for the sacred Sea Salt Nutella Cookies.
You'll need:
- 1¼ cup All-purpose, Unbleached Flour
- ½ cups Unsweetened Dark Dutch Process Cocoa Powder*
- ¼ cups Oats, Lightly Ground
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- 1-½ stick Unsalted Butter, Room Temperature
- 2 Tablespoons Nutella
- 1-½ cup Sugar
- 1 whole Egg
- 1 Tablespoon Sea Salt
*This ingredient is worth getting! You guys, it makes the cookies. Last Christmas, JD splurged and bought me the good stuff (1 lb Valrhona Chocolate Cocoa Powder - find it here). When he gets home from work tonight, he'll be affirming this was indeed a wise investment.
1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set them aside.
2. In a medium-sized bowl whisk together flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. In a large bowl cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
4. Slowly add in flour mixture until evenly incorporated.
5. Roll dough into tablespoon-sized balls and put them onto prepared pans 3 inches apart (12 per sheet). Minor spreading will occur. Flatten balls with the bottom of a glass, until each is about 2 1/4-inches in diameter. Sprinkle each with a dash of sea salt.
6. Bake for 8 minutes. Remove from oven and cool for 1 minute on baking sheet. Transfer to a cooling rack.
7. Allow cookies to cool completely. Spread Nutella.
2. In a medium-sized bowl whisk together flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. In a large bowl cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
4. Slowly add in flour mixture until evenly incorporated.
5. Roll dough into tablespoon-sized balls and put them onto prepared pans 3 inches apart (12 per sheet). Minor spreading will occur. Flatten balls with the bottom of a glass, until each is about 2 1/4-inches in diameter. Sprinkle each with a dash of sea salt.
6. Bake for 8 minutes. Remove from oven and cool for 1 minute on baking sheet. Transfer to a cooling rack.
7. Allow cookies to cool completely. Spread Nutella.
My addition:
8. Live happily ever after.
Whilst there are no photos of the mixing/baking process, I can show you the end results of my sous chef who brought in her step stool, de-shirted herself for chocolate tasting, and diligently licked every bowl, spoon, spatula, mixer, and measuring cup I handed her way. "Please I help?" is her new favorite phrase and while it makes things a little longer (and messier) it's totally worth having her involved and seeing the joy on her face from all of her "helping." :D
Does your face hurt from smiling so much?! I absolutely cannot get enough of this little girl. She is totally my child.
Daughter, you are my joy and I love sharing my favorite things with you :)
Go forth, bake, and enjoy!