12 December 2011

Salty Chocolate Nutella Cookies...

Because that's what this season needs - a little more Nutella. I celebrated my friend Tonya's birthday this weekend by baking up a storm in her kitchen (and after cooking in Tonya's kitchen, I like it better than my own - no dogs underfoot, no cats stealing food, A KITCHEN AID MIXER).
The Lifestyle section of the Washington Post has a holiday cookie quiz (What Holiday Cookie Are You?). I, apparently, am a Chocolate Cookie (I could've told you that without the quiz...). As a little reward for taking the quiz, it gave me this gem of a recipe to try. And so I baked it on Sunday: Salty Chocolate Nutella Cookies.


  • 2 cups (10 ounces) flour
  • 1 cup plus 1 tablespoon (3.2 ounces) natural unsweetened cocoa powder, sifted
  • 2 teaspoons kosher salt
  • 16 tablespoons (2 sticks) unsalted butter, at a very soft room temperature (see headnote)
  • 1 1/3 cups (9.3 ounces) sugar, plus 1 cup for finishing the cookies
  • 2 large egg yolks, at room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • 1 cup Nutella (chocolate hazelnut spread)


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.

Whisk together the flour, cocoa powder and salt in a small bowl.

Combine the butter and 1 1/3 cups of sugar in the bowl of a stand mixer or hand-held electric mixer. Beat for about 2 minutes on low speed, until fluffy, then add the egg yolks, cream and vanilla extract; beat on low speed until combined. Add the flour mixture and beat until just incorporated.

Place the remaining cup of sugar in a shallow bowl.

Scoop 30 to 35 heaping tablespoons of dough onto the baking sheets. Shape each mound of dough into a ball, then roll it in the remaining sugar to coat evenly. Space the balls 2 inches apart on the baking sheets, then use your thumb to make an indentation in the top of each cookie, gently flattening the cookies a bit as you work.

Bake one sheet at a time for 10 minutes or until the edges are just set; the tops of the cookies will be soft. (If the indentations have lost definition, press the centers again immediately after you remove the cookies from the oven.) Transfer the baking sheet to a wire rack to cool. Pipe or spoon the Nutella into the center of each cookie while the cookies are still slightly warm.

Serve or store once the Nutella centers have slightly set.

*For the butter, they suggest taking it out of the fridge the night before and leaving it on the counter so it can easily reach the right consistency.
**Makes 30-35 cookies.
***Oh, and when they say space the cookies 2 inches apart, they know what they are talking about. Trying to cram 30 dough balls onto a small cookie sheet makes for some ugly-looking baked cookies.

Recipe Source:

From Huntsberger and Willis, of Whisked! in Washington.


Damon Taaffe said...

Gee, Carline, thanks. Post this on the very day that I get back on the healthy-eating wagon, why don'tcha.

Caroline said...

Haha, oh Damon. It's because I know that you have the willpower to resist the chocolate. And if you did succumb, you'll go out and do 10x1600 repeats at a 5:03 pace to burn off the calories because you are crazy like that.

Anonymous said...

OMG! These look amazing! But I'm not sure they're really good. I think you might need to prove it, Caroline! :) Let me know if you need my address.