CHOCOLATE MOCHA COOKIES with NUTELLA
Adapted via The Small Boston Kitchen
Serves:15 to 20 (yields about 2 dozen cookies)
♦ 12 ounces semi-sweet chocolate chips
♦ 2 1/2 tsp instant espresso powder
♦ 1 3/4 cups all-purpose flour
♦ 1/4 cup cocoa powder
♦ 1 3/4 tsp baking powder
♦ 1/4 tsp salt
♦ 1 stick unsalted butter (at room temperature)
♦ 1 1/4 cups dark brown sugar
♦ 1/4 cup sugar
♦ 3 large eggs, at room temperature
♦ 1 tsp vanilla extract
♦ Nutella hazelnut spread
Melt the chocolate and espresso powder, either slowly in a microwave or using a double boiler, until consistently full melted and smooth; set aside and allow to cool slightly. In a separate bowl, combine flour, baking powder, salt and cocoa powder; set aside.
Preheat oven to 375°F. In a stand mixer, combine butter and sugars until light and fluffy. Add the eggs, one at a time, and mix until just combined; add the vanilla. Combine melted chocolate with mixture and beat until just combined. Gently mix in the flour mixture by thirds into the egg/sugar mixture, folding until well combined.
On a parchment-lined cookie sheet, drop batter by the tablespoon-full. Bake for about 8-10 minutes (the cookies will still be slightly soft when they come out of the oven). Transfer the cookies onto a wire cooling rack and cool completely. Meanwhile, melt the Nutella until it reaches a spreadable consistency.
Swirl the top of each cookies with a large dollop of Nutella using a spoon. Serve immediately, or store in an airtight container.