America’s sweetheart chef, Julia Child, knew her way around the kitchen, and even better, she knew her way around sweets. This ever-wise, European-inspired cook once beautifully stated, “If you’re afraid of butter, use cream.” No one should be afraid to use butter, especially in cookies. In this recipe, we’re doing her a solid and using both.

---

Nutella brownie cookies:

Recipe:

Dry:

1 1/2 cup flour

3/4 cup white sugar

1/2 cup dark cacao powder

1/2 tsp. baking soda

1/2 tsp. baking powder

Wet:

1/2 cup butter

1/2 cup Nutella

1 egg

1 tsp. vanilla

OPTIONAL: 1-3 tbs. cream (to loosen if needed)

1. Preheat to 375°F. Yields: approximately 35 small cookies/20 large cookies.

---

To start off this recipe, we’re going to need to prep everything. Preheat your oven to 375°F, and lightly butter a large (20 by13) cookie sheet.

Next, grab a bowl and mix in your dry ingredients: flour, white sugar, cacao powder, baking powder and soda.

After the dry ingredients are mixed, melt butter and vanilla — for stovetop: melt for two minutes, for microwave: melt for 15 to 30 seconds. Once melted, mix in Nutella until thoroughly combined. Add the egg into the fun. Now pour the wet ingredients into the dry ingredients and mix thoroughly. OPTIONAL: If cookie dough is too crumbly or too dry, add in cream until the dough can be malleable and easily formed into a ball.

Let’s begin shaping the cookies! Lightly roll all of the cookie dough into one large ball. Then, split the ball in half and continue doing this until you have your desired amount of cookies. Evenly place balls of dough onto the lightly buttered baking dish and bake for eight to 10 minutes.

Once finished baking, allow cookies to rest and cool for 10 to 20 minutes. Grab a glass of soy or regular milk and enjoy dozens of rich, chocolatey cookies!