Chocolate Chip Cookie recipe adapted from AllRecipes (sans chips)
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Jar of Nutella(12 tablespoons per batch)
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!
Enjoy – these gooey little bastards are to DIE for! yay!