This is the tweaking I did to the recipe: 3 eggs, 35.3 oz jar of Nutella, 3/8 tsp salt, 1.5 tsp vanilla extract, 1.5 tsp baking soda, 2 wrapped packages of cinnamon graham crackers. I highly recommend using much more Nutella than the original recipe calls for. It helps make the nutty chocolatey flavor more prominent. Next time I may add some pure cinnamon in addition to the cinnamon graham crackers. The best way to make the crumbs is to use a rolling pin, and be sure to grind them finely. My crumbs weren't fine enough and it was slightly challenging to roll the dough into compact balls because of it; the larger crumbs make the dough balls, well, crumbly. If that happens to you, don't roll the dough; squeeze it together into a ball in your hands, it sticks better that way. I used a coffee scoop (1/8 cup) to make my dough balls, which made 30-40 nicely sized cookies. Make sure you space your cookies at least 2 inches apart on the sheet, because the oils in the Nutella makes them spread farther than most other cookies. Also, save yourself the trouble and use parchment paper on your cookie sheets! They are reusable and make the whole cookie making process so much smoother. The only problem I encountered was that the cookies dried out easily. Next time I will cook them a little less (I originally did 14-15 min per 6-8 cookies) perhaps more like 12-13 min. I'll also store them with a couple apple slices or a piece of bread to add moisture. Overall, LOVED these cookies! :D
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This is the tweaking I did to the recipe: 3 eggs, 35.3 oz jar of Nutella, 3/8 tsp salt, 1.5...