I’m going to assume that I don’t need to spend a paragraph talking about the merits of Nutella itself. I’m going to assume that most people know how it’s a perfect, addictive, spread that is too easy to consume in very large quantities. If you don’t…let this be your introduction to a chocolate-hazelnut spread that has the potential to change your life. Serious business here.
My favorite way of having Nutella will always be inside the traditional crepe – bought at a corner cafe in Montmartre to-go (the one on the first floor of the white building in the picture below, Le Ronsard). Wrapped in a cone shape with parchment paper, it absolutely oozed hot gooey Nutella on your fingers and dripped to the road. Around the sidewalk under the ordering window, you could typically find tiny droplets of Nutella congregating at the stand, and spreading out like bread crumbs as customers walked away. And if my friends and I were feeling particularly patient, we’d climb the stairs up to a grassy area at the top of the hill to plop ourselves down, savor our crepes, and spend several lazy hours gazing at the city.
(aforementioned hill below the Sacre Coeur in Montmartre)
I may not be able to have that moment whenever I feel like it now, but thanks to Nutella being available in the US (and gaining in popularity – yes!) I can use it in every other way possible. Frostings, breakfast, cakes, snacks, lunch, cookies…
These are a play off of traditional chocolate chip cookies, with a prominent hazelnut taste from the Nutella, and a soft exterior with a pocket of chocolate goodness in the middle. I personally love having pecans in cookies like these, but I think you could easily replace them with more hazelnuts, or even macadamia nuts if you’re feeling fancy and want to spend a little more on your dessert.
Gooey Nutella Cookies
Recipe adapted from my heroes at (never home)maker
1 cup cake flour
1/4 teaspoon baking soda
5 Tablespoons unsalted butter, room temperature
3 Tablespoons Nutella
1/2 cup granulated sugar
2 pinches salt
1 1/2 teaspoon vanilla extract
1 large egg, room temperature
3/4 cup semi-sweet chocolate chips
3/4 cup chopped pecans
Italicized ingredients are those differing from the original recipe.
(1) Cream butter & sugar together until light and fluffy in a small mixing bowl. Add Nutella, vanilla, and the egg, mixing again until smooth. If you are using a mixer, you may need to periodically scrape the beaters and bowl several times for everything to be incorporated.
(2) Sift together flour, baking soda, and salt in a medium bowl. Turn the mixer back on low, and slowly add 3/4 of the flour mix.
(3) Scrape excess batter off the beaters, and fold in the last 1/4 of flour mixture until incorporated. Then slowly fold in the chocolate chips and pecans with your spatula or spoon.
(4) Cover the bowl with plastic wrap and let chill in refrigerator for 1-2 hours. Then scoop out 1 inch balls of dough onto a well-greased cookie sheet 2-3 inches apart, and bake at 350 F for 10 minutes, or just until the tops of the cookies are no longer shiny. (Since this cookie dough is on the sticky side, I would recommend using a spoon rather than rolling out the dough in your hands.)
(5) Enjoy with a tall glass of milk & the songs of Georges Brassens.
If you prefer to have a cookie more similar to the traditional chocolate chip, and with less of a “gooey,” nature – use only 2 Tablespoons Nutella, 1/2 cup chocolate chips, and 1/2 cup pecans.
Look out for my next canned beer post this Wednesday!