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More Gluten Free Memories: Snow Day Cookies

Posted on March 5, 2013

 

Nutella Chocolate Chip Cookies!

Nutella Chocolate Chip Cookies!

When my kids were just starting out in preschool, I vowed that the cookie jar would always be full.  Snickerdoodle, ginger molasses, and (of course!) chocolate chip transitioned in and out so that my kids could always have a lunchbox treat or after school snack.

Then reality hit.  After school activities, playdates, and homework were added to the to-do list, not to mention the parental obligations of volunteering at school and working.  The cookie jar has been emptier than usual the past couple of years.  Sometimes it has taken a special occasion for us to remember to fill it with home-baked goodness and memories.  Christmas, a birthday party, out-of-town company.

A snow day … sure, that could count as a special occasion!  Especially this winter since it seemed like April was in January, and we welcomed March with a couple inches of snow.  Although there was technically no “snow day” called, there was plenty on the ground and enough light after school for some quality snow fort construction and snowman building.  It also gave me a good hour or two to make a batch of one of our new favorites.

Nutella chocolate chip cookies are all at once sweet and salty, crispy and chewy, and well, Nutella-y.  Yum.  The hardest part is pulling out the mixer.

So, here’s to a full cookie jar … whenever we can manage it.  It will always be appreciated, snow day or not.

Nutella Chocolate Chip Cookies

2 cups Sweet Ali’s All Purpose Flour

1 1/2 teaspoons baking soda

1 1/4 teaspoons salt

1 stick unsalted butter, at room temperature

Sprinkle, dip, or dunk ... your choice!

Sprinkle, dip, or dunk … your choice!

1 cup sugar

1/2 cup light brown sugar

1/4 cup Nutella

2 large eggs, at room temperature

1 1/2 teaspoons vanilla

12 ounces chocolate chips

coarse sea salt, for sprinkling

Sift together flour, baking soda, and salt into medium bowl, and set aside.

In a large bowl, cream together butter and both sugars.  Add the Nutella to the sugar mixture and beat until smooth.  Beat in eggs, one at a time, and then add the vanilla.

Gradually add the flour mixture until just blended.  Stir in the chocolate chips.  Cover and refrigerate the dough for at least an hour.

Preheat oven to 375 degrees.  Use a spoon to measure out dough, and roll into balls.  Dip each cookie dough ball into sea salt, and place salt side up on cookie sheet covered with parchment paper.  Bake cookies for 11 to 13 minutes. Leave on parchment paper and let cool on cooling racks for 10 minutes.

 

 

 

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