Chocolate Nutella Crisps

Chocolate Nutella CrispsIf you’re like my dear husband and refuse to enjoy (or find any value in whatsoever) anything other than soft, chewy cookies, this is not the recipe for you.  Go ahead and move on now–try my chocolate chip or peanut butter cookie recipes…those will probably get you all hot and bothered.

However, if you’re looking for something different–more of a thin, crisp wafer-type cookie, this may be the ticket.  These chocolate-y, Nutella-ey cookies bake up super-thin and crispy–I see them as the perfect addition to an afternoon latte break…if you dig on milk in your coffee.

As for the taste, I can’t vouch much for that.  They smelled great, but alas, they’re not vegan, so I didn’t partake (yep, that was intentional).  However, I did receive approval from my loyal guinea piggies, so if you need some confirmation, I can certainly provide references.

1/2 c Butter, softened
1/2 c Sugar
3/4 c Brown Sugar
3/4 c Nutella
2 Eggs
1 tsp Vanilla Extract
1 c Flour
1/4 c Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 c Oats
1 c Semi-Sweet Chocolate Chips

Preheat oven to 350.  Cream together the butter and sugars.  Add Nutella, then eggs, one at a time, and vanilla extract.  Stir just until incorporated. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.  Slowly add these combined dry ingredients to the butter mixture, mixing just until well-combined.  Stir in the oats and chocolate chips.  Refrigerate dough for about 30 minutes.

Drop the dough by rounded teaspoons onto parchment-lined cookie sheets.  These are spreaders, so don’t get them too close.  Bake about 10 minutes.  Let them rest for a couple of minutes on the cookie sheets, then transfer them to wire racks to cool completely.  If you like, drizzle some Nutella on top to make ‘em all fancy.  Careful though, because the Nutella doesn’t firm up and will stay gooey on top (so don’t try to stack ‘em up if you go that route…unless you want to do a lot of finger licking).

Yield: About 50 crisps

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