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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.

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


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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.
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Comments

  1. AshleyJune 4, 2012 at 12:29 PM

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

    ReplyDelete
  2. Good Things by DavidJune 4, 2012 at 12:31 PM

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

    ReplyDelete

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