Happy New Year, everyone! I hope everyone made some resolutions that aren’t too hard! I’ve always had those, but hopefully, this year’s will be better. It involves a few 5Ks and plenty of running, which is something I enjoy anyway, but I need to be inspired to get out and do it all. Thank goodness for the 5K next month! Its all about establishing new and healthy habits.
But just because I’m establishing new healthy habits, does not mean my rations of butter will lower. Oh heck no. That would be a whole different resolution which will never, ever, happen.
Speaking of healthy habits, on of my favorite commercials (okay, that’s a lie) is the one for Nutella. The one where the mother is narrating about how her kids don’t really like to eat breakfast, or are just disinterested in getting a healthy one. However, then she takes a relatively thin piece of whole wheat toast and slathers SO MUCH NUTELLA ON TOP, that was when they wanted to eat their healthy breakfast. I always giggle.
I first tried to formulate this recipe in Savannah, where I didn’t really have any measuring cups or as many special ingredients as I do on my trusty baking cart. While they were fine when I made them there, the more exact measurements and exotic ingredients upped the specialness of these cookies.
Simple said, simple done. I basically made this recipe structure similar to one that would would see on, say, a peanut butter cookie. Replacing the peanut butter with the nutella, the exchange was fairly similar. However, the dough gets very dry when the flour is incorporated, so, instead of one egg, I added two to the mix. Just like a chocolate chip cookie.
One of the more exotic ingredients is cavier. I used, you know, Beluga, but you can use any kind of caviar, or roe. You know, how us high-society folks do.
Just kidding, vanilla bean seeds. They add a special kick to it.
To mix in the chocolate chips, I actually poured the finished dough into a large bowl and mixed them in with my hands. The dough doesn’t stick to your hands, its totally fine and fun! Its just a very dense batter.
Then you roll the dough into balls about 1 1/2 inches in size, then bake!
I actually think that they turned out even better looking than the ones last time!
These were the first ones
Nutella Chocolate Chip Cookies
1 stick Unsalted Butter
3/4 c. Nutella
1 tsp. Espresso Powder
1 tsp. Sea Salt
1 vanilla bean, scraped
1/2 c. Granulated Sugar
1/2 c. Brown Sugar
2 tsp. Baking Powder
2 C. All Purpose Flour
1 C. Bread Flour
1 1/2 c. Bittersweet Chocolate Chips
-Preheat oven to 350 and prepare your sheet pan with parchment paper or a nonstick baking sheet. Whisk together flours, salt, baking powder, and espresso powder in a separate bowl.
1. In your mixer, mix together the butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add eggs, one at a time, while the mixer was running. Be sure to completely incorporate the eggs before continuing. Add vanilla bean seeds.
2. Add the nutella all at once and mix until completely combined, about 1 minute.
3. In three increments, add the flour and slowly mix to combine. Now, I found it easiest to mix in the chocolate chips by hand, the flour is almost dry.
4. Take the dough and roll it into balls and place on prepared baking sheet. Bake in preheated oven for eight minutes, rotate pan, then continue until the tops of the cookies appear crackled in appearance. Allow to sit on pan for two minutes before transferring to the cooling rack to dry completely. Enjoy!
Happy New Year and Happy Baking!
PS: Like the new look??