Last week I made Nutella Chip Cookies and they were amazing so I'm sharing the recipe with you all. I had seen this recipe awhile ago and have been wanting to try it, but you have to made the Nutella chips yourself, which requires freezer space that I did not have before. This is was also the first batch of cookies I've made where I have let the batter sit in the fridge for a day before actually baking them, and I understand now why this should be done. All the flavors really came through, and it made the cookies richer!
Ian and I are off to Ireland tomorrow morning, my cousin's getting married on Saturday! Very excited! I probably won't be posting much next week until I get home - also been slacking this week trying to get everything together and help decorate Babs pub for Halloween (I'll try to get some good pictures tonight at work to share). I hope everyone has a lovely weekend and enjoys the recipe below!
Homemade Nutella Chip Cookies (via The Ivory Hut - she has more pictures of all the steps)
Homemade Nutella Chips Makes about 2 cups
6.5 oz. Nutella 2 oz. butter
In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat.
To make chunks, spread in a 1/8-inch thick layer on Silpat or foil and freeze for at least 2 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer until ready to use.
To make chocolate chips or discs, put the melted chocolate inside a pastry bag or resealable bag with a corner snipped off. Pipe out the discs or chips onto a baking sheet lined with Silpat or a sheet of foil. When done, put the sheet in the freezer and freeze for at least 2 hours. When frozen solid, loosen the chocolate chips and store in a bag or airtight container in the freezer until ready to use.
Nutella Chip Cookies I made about 18 cookies from this, but since the dough was left in the fridge, someone might have been eating the dough before they were baked! 1 3/4 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1 3/4 sticks butter 1/2 cup granulated sugar 3/4 cup packed dark brown sugar 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg, plus 1 egg yolk 1 1/4 cups homemade Nutella chips 3/4 cup chopped hazelnuts, toasted (optional) Combine flour and baking soda in a bowl. Whisk and set aside.
Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted.
Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using.
Cover the dough with plastic wrap and store in the refrigerator for 24 to 36 hours.
Preheat oven to 375 degrees. Form dough balls about 3 tablespoons in size and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 14–16 minutes, then put the baking sheet on a cooling rack and let the cookies cool on the sheets.