Dear Mr. Pietro Ferrero,
I would like to thank you from the bottom of my heart for inventing "Pasta Gianduja" or as we have come to know it, Nutella, in 1946. Because of your incredible creation you have brought me hours at the gym joy in eating, and just as much happiness baking with this wonderful chocolaty goodness. It is rare that something that is quite simple in ingredients would sweep nations and cause almost "mass hysteria" when showcased in a dessert. You have done an outstanding public service, and for that I'm eternally grateful!
Sincerely,
Susi's Kochen und Backen Adventures
Oh yeah, my love for Nutella is like no other. I'm hardcore and prefer it straight up, with a spoon, but also can't pass up a great dessert made with this stuff. So it was only logical when I came across today's recipe and saw it was utilizing one whole cup of the brown gold, that I had to make it. Another good reason (or justification), all three of my kids are on spring break and we all know that kids and cookies go together hand in hand, right? This recipe makes for pretty thin, crispy cookies, but the center stays semi-soft. Most of my family prefers big thick chewy cookies, but I haven't heard any complaints so far and the batch is almost gone.
This cookie doesn't look fancy, but don't let that deceive you. The batter is kicked up with the addition of Nutella, chopped hazelnuts and chocolate chips. Both of the latter ingredients mimicking Nutella and with that, the cookie is full of flavor and depth.
The batch makes quite a lot of cookies, but after sending some to work with my husband and countless neighbor-kids "passing by", there are only a handful left. I had a couple of 9 year old boys tell me that I make the best homemade cookies. That made my day and earned this recipe a permanent spot in my recipe files. So, if you are like me and harbor a quite unnatural love for Nutella and cookies, don't wait to make these little guys. There is never a wrong time to bake cookies and these chocolaty gems taste great with a big tall glass of milk or a cup of coffee.
Nutella Chocolate Cookies
~makes 6 dozen~
Ingredients:
1 1/2 sticks of unsalted butter, at room temperature
3/4 cup packed brown sugar
3/4 cup white sugar
1 cup Nutella
1/2 teaspoon vanilla extract
2 eggs
2 cups, plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
1 cup chopped hazelnuts
Preparation:
Preheat oven to 350 degrees F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
Spoon tablespoon-sized drops of dough onto parchment or silpat
lined cookie sheets. Bake for 10 - 12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
lined cookie sheets. Bake for 10 - 12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Adapted from: Simply Recipes
