Monday, March 30, 2015

Nutella + Pistachio Chocolate Chip Cookies

One spring break down! The kids return to school today for a few days, and then Cam has another week off. We had a great low-key week, complete with our first houseguests in the new house -- Nona and D-Rock! With the cold weather, we mostly did indoor activities. A few museums, bowling, movies, etc. And when the temps turned really freezing this past weekend, we decided baking was in order. Both kids continue to love helping in the kitchen and Cam and I made a delicious batch of these Nutella + Pistachio Chocolate Chip Cookies. There's a lot of blending involved, so Cami particularly loved helping out with this recipe! Also, they are delicious! A great balance of sweet and salty and general comfort-foodness while we continue to wait for actual spring.

Nutella + Pistachio Chocolate Chip Cookies 
(adapted from Food52)

- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup Nutella (or other chocolate + nut spread -- we used Trader Joe's almond chocolate spread)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt 
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pistachios, roughly chopped

1. Preheat oven to 375°F. With an electric mixer, beat butter until creamy. Add in the sugar and beat until fluffy, 1 to 2 minutes. Add in the egg and beat until combined. Beat in the Nutella, baking soda, baking powder, salt, and vanilla until well combined. 

2. Beat in the flour until just combined. Stir in the chocolate chips and chopped pistachios by hand. Scoop dough by large tablespoons and form into balls. Place, about 2 inches apart, on a lightly greased baking sheet and bake for 8 to 10 minutes, until edges are crispy and center is still slightly soft. Remove from oven and cool 10 minutes on baking sheet. Finishing cooling on wire rack.

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