Ingredients for Espresso Nutella Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- Granulated Sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup Nutella
- Espresso Coffee
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How to Make Espresso Nutella Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, ½ cup granulated sugar, and ¼ cup packed brown sugar using a hand mixer until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 tablespoon strong brewed espresso and ½ cup Nutella until evenly distributed throughout the dough.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
80g
Fat
34g
Carbs
10g
