Friday, March 4, 2011
Oneshot: Nutella Cookies!
Nutella is the Lolita of spreads.
Skim milk, cocoa, and hazelnuts...how can three ingredients combine to make something that most people, including myself, have no problem eating straight out the jar? Eff using a spoon. I use my fingers. And I refuse to share.
So naturally, when I saw a recipe on Tasty Kitchen, an amazing recipe/blog/sharing site, for Nutella COOKIES..well, you know I had to go and make it. Especially, b/c it's so damn easy! Only 4 freaking ingredients necessary.
A half cup of sugar.
One cup of Nutella.
One cup of Flour.
That's it! The end. In the recipe post, a stand mixer is used to combine all of the ingredients together...seeing as that most of my money goes to student loans, I used good old fashioned elbow grease, and a wooden spoon. I should have probably taken a picture of it...but the spoon snapped right in half...but, I'm getting ahead of myself! Preheat your oven to 350 degrees, and prep your baking sheet (or, sheets).
Start by mixing the egg and sugar together...I made a double batch of these lovelies so I could bring some to work the next day. I doubled the quantities of everything, so keep that in mind. Whisk them together so they're nice and combined. Then, add in your Nutella. This is probably when you should switch over to a wooden spoon to make your life easier.
The last thing I added in was the flour, which i did in 4 parts, stirring after each addition. This is where it gets a little hard. If you have a stand mixer, you'll be fine. If you don't, you'll end up with a broken wooden spoon like yours truly. As it starts getting tougher to mix, switch over to a metal spoon. It seemed to be getting a little too dry, so I only used about half of my last part of flour. When it was good and mixed, I put some plastic wrap over it and let it rest for 10 minutes in the fridge.
I used a tablespoon to scoop out the dough and rolled it into balls with my palms. I fit about 12 on my non stick cookie sheet comfortably. Now, the recipe said to use the bottom of a drinking glass to flatten them out. The dough balls were pretty sticky, so I dipped the bottoms of the glasses in sugar, then flattened the dough. No sticking! And now the tops of the cookies would have a nice sparkle and crunch. I wanted them to stay chewy in the middle, so I only flattened them slightly. Put these in the oven for about 7-8 minutes until set. Cool on a rack, and repeat until you've baked up all of your cookies.
Sparkles! That sugar was a good move. I loved the texture and flavor of these cookies! The taste of the Nutella wasn't overpowering in the least, and the crumbly edges and super chewy middle of the cookie was addicting. One problem though, these will stick to your teeth like no other, so be prepared to brush your teeth afterward! I stored these in Tupperware with a slice of bread to keep them soft til the next day, and they tasted even better.
A few notes for next time:
I would probably change some or all of the sugar to brown sugar. I'd be interested to see how the Nutella and the slightly caramel flavor of the sugar work together. Plus, the molasses in the sugar (that's what makes real brown sugar brown), would keep the cookies extra moist.
I would also rest these in the fridge longer. Because there really isn't any liquid in the dough, a longer time in the cooler would give the dough a better chance to absorb the water in the eggs. Plus, the cookie would spread slower.
I'm also curious to see how the cookie would taste with some cinnamon added to it. Cinnamon + chocolate = YUM. Yay for for experimenting!
Try these beauties out, and let me know how you like em. Thank you so much Miss Amy and Tasty Kitchen for sharing!