Monday, June 4, 2012

Nutella Chocolate Cookies

Imagine a cookie that is soft, delicate and cakey made with the best semisweet chocolate and the creamiest Nutella chocolate spread.  A rich blend of hazelnuts and chocolate, Nutella seems to be one of those food items found in everyone's pantry these days; some of my friends & family swear it's a separate food group.  This particular chocolate cookie is a delicious brownie batter dropped onto cookie sheets with an ice cream scoop, which is then baked to perfection.  Nutella is added to the recipe for a boost in flavor, in addition to being spread onto the tops of the finished cookies once they've cooled.  For chocoholics everywhere, my Nutella Chocolate Cookies are a joy to eat and they're the type of treat you'll want to reward yourself with whenever the craving for chocolate beckons.  Other than the rich, delicious flavor of a good quality semisweet chocolate (imported or domestic), I love how quickly and easily these cookies come together.  Everything is mixed by hand without the need for a mixer.  Let's start baking so that you can enjoy one now!



A giant Nutella Chocolate Cookie.

The Ingredients
  • 8 oz. semisweet chocolate {230 grams}, coarsely chopped
  • 4 tablespoons unsalted butter {60 grams}
  • 3 large eggs, room temperature
  • 2/3 cup granulated sugar {140 grams}
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 4 tablespoons Nutella {80 grams}, plus more for spreading
  • 1 cup all-purpose flour {125 grams}
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
Yield: approximately 24 cookies.

Position oven racks in the lower third of the oven.
Line several baking sheets with parchment or silpats.
Preheat the oven to 350° F (180° C)


In a double boiler, or a heatproof bowl set over a pot of simmering water, melt the chopped chocolate and unsalted butter until it's smooth and glossy.  Set the mixture aside to cool. 


In a large bowl, whisk the eggs and sugar until lightened and thick.  Add the vanilla extract & almond extract; mix well. 

Add the creamy nutella and whisk until the mixture is smooth.

With a sieve set over the bowl, sift the flour, baking powder and fine salt.  At this point, mix the batter with a silicone spatula or wooden spoon.  You want to almost incorporate the dry ingredients completely.  It's OK if there are flecks of flour still visible.

Add the cooled chocolate/butter mixture.  Scrape every bit of it and leave nothing behind!  Now begin to gently mix everything until the batter is smooth and thick.

A rich, smooth batter is what you want to see.  Let it sit for 5 minutes so that it firms up a bit. 

With a 1 1/2" ice cream scoop, drop the batter onto the prepared cookie sheets, spacing them about 3" apart.  You will only be able to fit 6 cookies per sheet.

Place the sheet into the preheated oven.
Bake for 10 minutes.

The cookies will be crackly on top and just slightly set.  Don't overbake these!  Repeat with the remaining batter.

Note: you will need 4 baking sheets for the recipe.  If you only have 2 cookie sheets, gently remove the silpat or parchment along with the cookies onto a cooling rack and run the cookie sheet under cold water until cool; wipe dry, reline and portion out the remaining batter.

Let the cookies sit for 5 minutes on the sheets before removing them onto cooling racks.  It's important to let them rest for this time because the cookies are very delicate at this point; they need to firm up.  I find it easiest to remove the cookies with a wide metal spatula.  Let them cool completely.

The cookies can be kept in an airtight container (without any nutella spread!) for up to 3 days.  Place pieces of wax paper or parchment paper between the cookies to prevent them from sticking. 

When ready to enjoy, generously spread nutella on each cookie and devour at once! 


A most delicious afternoon treat.  Very ultra ultra.




Easy peasy cookies rich enough to satisfy the most discerning chocolate connoisseurs can be made by each and everyone of you.  I used to bake a variation of this cookie for one of my nephews and he swore to all his friends that Uncle David made the best cookies on earth.  If I can get a review like that from one of the brightest kids I know (I'm biased, I know), then these cookies must be good.  Make a batch soon for the little ones and don't forget to have plenty of Nutella on hand to generously spread on each cookie.  These are sophisticated enough for a dinner party accompanied by a cup of steaming cappuccino or espresso for your guests to enjoy at the end of the meal.  Remember, these are best shared.

2 comments:

  1. YUM! I will have to try these! And your pictures, as always, are gorgeous.

    ReplyDelete
  2. These are SO easy Ashley...you must make some! Let me know what you think.

    ReplyDelete

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