Pssssst, this makes a LOT of cookies. Feel free to halve, although more cookies = more fun =)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cup softened butter
- 2 large egg
- 1 tsp salt
- 3 cups flour
- 1 cup nutella or any other chocolate hazelnut spread
- In a bowl, beat the sugar, vanilla sugar if using, and egg together on medium until incorporated.
- Now is the time to add the vanilla extract if that’s what you have on hand.
- Cream in the butter, and beat on medium-high until it is nice and smooth.
- Slowly, add in the flour and salt, and continue mixing until a soft dough forms.
- Scrape off the sides, and using your hands, form the dough into two disks. Wrap in plastic wrap and refrigerate for 10 to 15 minutes.
- Take the dough out of the fridge and start rolling one disk out on a well-floured surface.
- Try to shape the dough into a rectangle, going no thinner than 1/4 inch.
- Cut the large rectangle in half. Using half the nutella, spread it evenly over both rectangles, trying not to go too close to the edge, or else it’ll make a huge mess.
- Slowly, starting with the long edges, roll the dough into a firm log. Make sure to seal the edges – you can easily do that with your fingers, since the buttery dough is easily manipulated. Repeat with second rectangle.
- Cover the logs and refrigerate for another 20 minutes. This will make sure that, once cut, the cookies will keep their pretty swirls.
- Repeat steps 6 through 10 with the second disk of dough.
- Preheat your oven to 350F. Prepare your baking sheets by lining them with parchment paper or using a silpat.
- Cut the logs into 1/2 inch pieces, and place onto a prepared baking sheet. Bake in the middle of the oven for 12 minutes for a chewy cookie, or 15 minutes for a crispier one.
- After your timer goes off, remove from the oven and let the cookies rest for a minute or two before removing them and placing them onto your cooling rack.
- Enjoy with a nice cold class of milk.