quasify

Not a good week for training. It’s been (understatement) raining, and I’ve been unpleasantly sick. So instead, I made cookies with a recipe I stole from Jenny at Snackreligious.

Nutella Cranberry Crisps (hazelnut) — I don’t do a lot of recipe development, but I did create these cookies based on a simpler chocolate cookie recipe. I wanted something with Nutella and something using dried cranberries. After a little internet searching, I decided to combine the two, base it all on a recipe that called for melted chocolate (but substitute Nutella) and see how things tasted. I made a couple of test cookies before I stirred in the entire amount of dried cranberries, and found that I was willing to take the plunge. (adapted from this recipe)

10 oz. Nutella brand chocolate hazelnut spread
6 ounces bittersweet chocolate, coarsely chopped, or chocolate chips
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 oz unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup dried cranberries

Preheat oven to 350 degrees F.

Whisk together the flour, cocoa, baking powder and salt.

In another bowl, cream the butter and sugars. Beat in eggs, then vanilla. Beat in the Nutella. By hand or with lowest speed of a mixer, stir in the flour mixture. Add cranberries and chopped chocolate or chocolate chips. Stir to combine.

Scoop the dough up by teaspoons and space mounds of dough 2 inches apart on ungreased cookie sheets. Bake one sheet at a time on center rack for 10-12 minutes or until edges are dry. Tops should crack and cookies should spread out quite a bit Let cool on cookie sheets for about 1-2 minutes, then transfer to wire racks to cool.

Enough stalling, on to the bad news.