Indulge In {Nutella Crinkle Cookies}

Ever since I was a child, I've had an addiction to sweets. Cookies, cakes, ice cream, it didn't matter. If it could be considered dessert, I'm going to love it! But as I've grown I've realized I need to control my dessert intake just a bit. I'm typically really good about doing this throughout the year but always allow myself a pass during the holidays. Frankly, it's just too hard to turn down all of the homemade holiday treats. One of my favorite cookies is the recipe I'm sharing with you today. It's for Nutella crinkle cookies and they are out of this world delicious. I first made them for a holiday pot luck last year and they got rave reviews. Since then they have become my go to cookie recipe. So in honor of all the holiday baking, here's the recipe. Hopefully they will become one of your favorites too!

:: Ingredients ::
3 Cups All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Sea Salt
1-1/4 Cups Nutella Spread
4 Tablespoons Unsalted Butter, softened
1-1/4 Cups Granulated Sugar
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Instant Hazelnut Cappuccino Powder
2 Large Eggs, Room Temperature
1/3 Cup Whole Milk
1 cup Confectioners Sugar

:: Directions ::

1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.

2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.

3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.

Indulge In {Chewy Chocolate Chip Cookies}

Rob's favorite treat of all time is chocolate chip cookies. He would trade it all for a big ol' pile of homemade chocolate chip cookies. Normally he only gets them on his birthday or super special occasions. Well...this past Friday I took a much needed day off and got the baking bug. Instead of creating something he'd nibble at, say is good, and not eat after the first day, I caved and made a big batch of chocolate chip cookies. I have to admit, they aren't just for him though. They really are amazing, especially served warm with a scoop of vanilla ice cream. I found this recipe on Eat, Live, Run a few years back and it has been my go to cookie recipe ever since. With a hint of sea salt, you get just the right amount of savory and sweet. Here's the recipe.


:: Ingredients ::
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Sea Salt
1 Teaspoon Vanilla Extract
2 Cups Packed Dark Brown Sugar
2 Eggs
2 Sticks Butter, softened
1 Bag Semi-Sweet Chocolate Chips

:: Directions ::
1. Whisk together flour, baking soda, and sea salt. Set aside.
2. Cream together butter and sugar. Add eggs one at a time mixing after each egg. Add the vanilla and mix gently to combine. 
3. Add flour to the butter mixture. Carefully stir in the chocolate chips.
4. Spoon onto a greased baking sheet and bake at 350 for 12 minutes or until golden brown.