So I have been having a bit of a cookie monster phase, in that, I can’t stop eating these Chocolate Nutella Cookies I made! They are crunchy , chocolaty and filled with Nutella, it just kinda makes it impossible for me to just leave them there sitting on the table. It has been also quite hard to edit these pictures without eating them at the same time.
Who knows me, knows that if I get a pack of cookies, I ain’t gonna eat 2 or 3 like a good girl, I eat them all. There you go. So then we have a problem when I can make them myself, don’t we? Anyway I did, and I did it twice, and I love them. And I’m pretty sure the people I gave them to loved them too, I mean come on!! They’re filled with Nutella how can it be bad?? So go for cookie baking success. And I’m sharing the recipe with you.
Honestly this is quite easy and way less messier than making a cake actually (at least if you don’t have a dishwasher like I don’t). Just try it and you’ll see. And for me it’s quite relaxing to just spend sometime rolling down the cookie dough and cutting it into little cute hearts. At the moment, I only have this quite large cookie cutter, but if you have a smaller one or in any other shape, it will do too. Also if you don’t have one, you can always make a grid into your cookie dough and make square cookies. Spares you time and also there’s no dough loss at all.
I saw this recipe on youtube and changed it a bit, since the original one didn’t have chocolate and used a bit more flour than I do. It works out pretty well, since I have to use some flour for the rolling down anyway so they don’t come out dry or too floury.
This recipe makes around 44 cookie cuts (22 if you join them like I did). Anyway, here’s what you’ll need:
- 350 g of butter
- 200 g of sugar
- 1 large egg
- 330 g of all purpose flour
- 50 g of chocolate
- 1 tbsp of baking soda
- Around 1/2 cup of Nutella
And here’s how you do it:
1) Pre-heat your oven to 180 C.
2) Beat the butter until its creamy. Add the sugar and cream it until it’s a pale yellow almost white, it will be quite soft. For this you should use butter at room temperature, if your room temperature is cold just put it in the microwave for about 10 secs and check, or if you don’t have a microwave (I don’t) just put it next to your heater for 5 minutes, it should do the trick.
3) Add the egg and beat until it’s all incorporated and without lumps of butter.
4) Mix the flour, chocolate and baking soda, and sift them into the cream gradually. It will become quite hard to beat this with the electric mixer so I usually change to a wodden spoon. After it’s all together be sure to scrape the sides of the bowl and incoporate everything. You will find this mix is quite crumbly, don’t worry it’s normal.
5) Pass the dough unto a piece of plastic wrap and put your dough together in a ball using the wrap. Put the wrapped dough for around 15 to 20 minutes in the fridge so it’s easier to roll.
6) Dust flour on your rolling surface. After the dough is cooled down roll it down with your baking roll. If you don’t have one use a washed wine bottle or your plastic wrap roll. It works for me. Flour the baking roll too so it doesn’t stick. There’s quite a lot of dough by now so just break it and roll it in parts. You should do it until you a have a sort of a square around 0.5 cm thick. It’s thin but it’s not so thin, it’s quite easy to handle. Don’t worry if you get the first 2 or 3 too thick or too thin, you will get it after some tries. And it really doesn’t matter if one is a little ticker than the other, it tastes good anyway. Save the cutouts and at the end roll them again into a ball, and use it to make more cookie cuts.
7) Cut into your desired shape and set aside. Try to cut them in pair, since we will need a pair number of cookies to join .
8) When they are all cut, spread one unbaked cookie with a generous layer of Nutella. This is to your liking, I spread mine like I would do a fine toast, just be careful to not spread to close to the boarder of the cookie. This is because next you’ll put another unbaked cookie on top, and press down the outside boarder of the 2 cookies to join them. I do this with my fingers, you can also use a fork.
9) Bake for 8 to 10 minutes. It’s very important to time this right, since they’re quite thin they will cook and burn fast so beware. You should take them out of the oven when they’re still soft and put them on a flat surface to cool. They shouldn’t be hard when you take them out of the oven because they will keep cooking while outside and become quite solid after 5 minutes outside. So you will have your nice cookies with Nutella inside. Voila! Bon Apetit!
This is very nice over a hot cup of Latte or Milk so dip away! Yum!
Also I should say that I have been having a crazy Julia Child fixation so I guess I’ll be making some cheese souffle sometime soon! I love the way she talks and the comforting Bon Appétit at the end. It’s all so old-school, that it kinda makes me miss my grandmother’s cooking.
Last but not least, this post should have been on Sunday but I couldn’t get the pictures quite right so I spent some time figuring that out. But here it is so I hope you give it a try.
Feel free to comment and ask any questions you wish!