Kristi on 3.3.2011

This recipe makes a tasty, simple cookie that reminded me of a thin brownie. I preferred the cookies that I just barely flattened to those that I made much thinner. They do seem to spread quite a bit in the oven.

Two Modifications:

(1) I didn’t have quite enough Nutella, so I added about two tablespoons of creamy peanut butter to make 1 Cup. It was good, didn’t change the prominent Nutella flavor, & makes me want to try substituting peanut butter for Nutella.

(2) I put some raw sugar (large grains) on a plate, put the dough ball on the sugar, then flattened it with a glass. The little disc of dough still came off easily from the bottom of the glass, & then I put the dough sugar side up on the cookie sheet. The result was a little crunch from the sugar topping, which added a great texture dimension to this chewy cookie. Dipping the bottom of the glass in sugar to press the dough ball right on the baking sheet did not work; rolling the dough in sugar then pressing didn’t produce much of a difference; so the press, peel, & flip method was the best.