Journal

IN THE KITCHEN: NUTELLA COOKIES

As promised here is the recipe for the Nutella cookies. I figured since the chocolate chip and snicker doodles are so common, I would just jump to the highlight of the holiday treats. These cookies are very easy, the only time consuming part is letting the dough set in the frig for 2 hours or overnight. Just be careful not to eat all of the Nutella, it sure is good. 

INGREDIENTS

  • 1 ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup Nutella, plus more for frosting cookies
  • 4 oz (1 stick) unsalted butter or margarine, softened
  • ¾ cup brown sugar
  • 1 large egg
  • ½ tsp hazelnut extract, optional (I didn’t use it)
  • 36 whole blanched hazelnuts, for garnish

Sift together flour, cocoa, baking soda and salt in bowl.

Beat Nutella and butter with electric mixer until smooth and combined. Beat in brown sugar, then egg and hazelnut extract, if using. Beat in flour mixture with mixer on low speed until dough forms.

Transfer dough to large sheet of plastic wrap or wax paper. Shape dough into 2 inch diameter log with plastic wrap. Wrap tightly, and chill 2 hours or overnight.

Preheat oven to 350. Slice dough log into ¼ inch thick slices, rolling log 90 degrees between slices to keep edges round. Transfer sliced to greased or parchment paper-lined baking sheet. Bake 9 to 11 minutes, or until cookies are firm and dry. Transfer to wire rake to cool.

Frost each cookie with ½ tsp Nutella, and garnish with 1 hazelnut.

{Photo by: Me, recipe from Vegetarian Times, December 2011 issue}