Nutella fan? I know there are many out there. To be honest I hadn't tried it until recent years. My husband is not a nut fan, just peanuts, so I didn't feel the need to venture out and buy another nut product. However, once I did try it (after a co-worker who is obsessed convinced me), let me tell you, OMG! So delish!
So when it came time for a cookie competition, I decided to try out a chocolate cookie made with Nutella. And well here you go!
VARIATIONS
Stuffed Cookies- (Pictured above) Scoop two cookies and flatten (I used a 2 TBSP scoop/ size #30, this gave me about a 4-5inch cookie). Add about a teaspoon to two teaspoons of Nutella to the center of one cookie. Take the second cookie and place it over the other one. Pinch down the edges to create a seam. (Optional: Sprinkle a few extra chocolate chips on top) Refrigerate for 5-10minutes. Bake at 325F for 11-13 minutes. The center will be slightly shiny. Allow to cool for 10 minutes on the pan.
Sandwich Cookies- Make and bake cookies as recipe states. Allow to cool. Make a Nutella buttercream (recipe below). Pipe the buttercream on one cookie then top with 2nd cookie.
Nutella Buttercream:
Butter- softened 3/4 cup
Powdered Sugar 3 1/2 cups
Salt 1/4 tsp
Vanilla Extract 1 1/2 tsp
Nutella 1/4 cup
Heavy cream 2 TBSP
Beat butter until smooth. Add powdered sugar until smooth. Add salt, vanilla, and Nutella. Mix until incorporated. Slowly add in cream. (More may be needed if you want a softer buttercream. Nutella will stiffen the buttercream. )
TIPS & TRICKS
Butter- make sure your butter has come to room temperature aka softened. It will be easier to smooth out in the mixing process and less grind on your mixer (or your hands if you're doing it by hand.)
Sift- Make sure you sift at least the cocoa powder. Cocoa powder clumps up a lot in the package so sifting it distributes the granules much better. And if you sift all your dry ingredients together, then you'll have a much easier time mixing and a better consistency to your cookie dough.
Chocolate chips- I used mini chocolate chips because they melt nicely into the cookie. If I were to use regular size morsels then you would get the texture of them. This is completely up to you. You can even swap out for another flavor of morsel like white chocolate, butterscotch, caramel, etc.
No Scoop?- If you don't have an ice cream scoop, that's fine. Just use a large spoon and scoop it onto the parchment. Be sure to shape it and flatten it slightly.
Type of scoop I used: For the 2 inch cookies I used a size 40 scoop which is about a 1 TBSP scoop. For the stuffed cookies I used a size 30 scoop which is about 4 TBSP/2oz/ or 1/4cup which gave me about a 4-5 inch cookie.
Let cool- It is important to allow the cookies to cool. Cooling will allow them to stiffen up as they are super soft and pliable right out of the oven. Cool on the pan for at least 5 minutes up to 10 minutes. I know this will be hard, but they will break in your hands if you don't let them cool. Unless that's what you want; like putting it on top of ice cream, mmmm.
Chocolate Drizzle: Drizzle melted chocolate on top for a fancier look. Alternate white and dark for even more elevated look. I even added a touch of Nutella to the dark chocolate.
Chocolate half moon: You could even dunk half the cookie in chocolate and sprinkle on crushed toasted hazelnuts for another unique look and taste.
Nutella Cookie Recipe
Yield: about 36- 2inch cookies
or about 16 stuffed cookies
Butter- softened 8oz
Sugar 8 oz
Egg 1
Vanilla extract 1 1/2 tsp
All purpose flour 2 cups
Baking soda 1 tsp
Cream of tartar 1 tsp
Salt 1/2 tsp
Cocoa powder 1/4 cup
Nutella 1/4 cup
Mini Chocolate Chips 1/2 cup
Preheat oven to 325F.
Parchment line baking sheets
Cream butter and sugar on medium speed. Scrape bowl.
Mix in the egg and vanilla on low speed until combined. Scrape bowl.
In a separate bowl sift together the flour, baking soda, cream of tartar, salt, and cocoa powder. Slowly add to butter mixture until incorporated. Scrape bowl.
Mix in Nutella on med-low until smooth.
Fold in chocolate chips by hand.
Using a small ice cream scoop (1 TBSP), drop dough onto baking sheets. Slightly flatten with the palm of your hand or the bottom of a measuring cup.
Bake 8-10 minutes. (Cookie will have a crackled look and the center will be slightly shiny, you want that!)
Let cool for at least 5 minutes (If you can last that long!)
Try out one of my variations above!
Stuffed Nutella Cookie or Nutella Cookie Sandwiches with Nutella Buttercream!
Recipes above in "Variations"
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