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.
YUM! I will have to try these! And your pictures, as always, are gorgeous.
ReplyDeleteThese are SO easy Ashley...you must make some! Let me know what you think.
ReplyDelete