Thursday, February 9, 2012

Nutella Chocolate Chip cookies

Here goes!  a gooey, chocolatey cookie, delicious after they've cooled for 10 minutes, enough to crisp up the edges and still be warm, chocolatey and gooey in the middle. If you don't have hazelnut meal, just replace with the same weight with more flour.   :) 

I've made variations of this recipe over the years, sometimes i replace some of the flour with quick cook oats, used

Nutella Chocolate Chip Cookies
Preheat oven to 190C
150g Flour
75g hazelnut meal
1 Tablespoon Cocoa
¼ Teaspoon Baking Powder
¼ Teaspoon Bicarbonate of Soda
½ Teaspoon Salt
125g butter Unsalted Butter, softened.  In a pinch it's fine to use good quality Margarine (For the love of god, please don't use hydrogenated fats!)

150g Sugar
75g Soft Light Brown Sugar

150g Nutella
½ Teaspoon Vanilla Extract
1 Large Egg
½ Cup Chocolate Chips (or good quality dark chocolate chopped into small chunks)

Mix together flour, cocoa, baking powder, baking soda and salt. Set aside.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated.  If it's really soft, add a bit more flour. Add chocolate chips and mix by hand until they are mixed through. Refrigerate dough for approximately an hour.

Drop about one rounded teaspoon of dough 5cm apart onto lined baking sheets, leaving plenty of room for spreading. Bake at 180C for about 15 minutes until the edges look set. Don't worry if the middle of the cookie looks a bit raw, the cookies are done (although if you cook them more it's still fine, just that the cookie won't be gooey and chewy in the centre) :)  

Cool on baking sheet for 5 minutes then carefully remove to cooling racks.

Cool on the rack for about 5-10 minutes.

Pour yourself a huge glass of cold milk and..


N.B.  I needed a couple of tries with this recipe.  The size you'll want the cookies to be actually makes a difference, and I've taken a pic before to show you my various attempts:

Top left:  Those were made with 100 grams of flour and 75 of hazelnut meal.  They are lovely - crispy on the outside and gooey on the inside.  The problem was that I used around a tablespoon of mixture and they spread and flattened so much they joined together.  

Top right:  The exact same mixture, but i used less.  They taste fine, but they spread really, really thin and the only part that's not thin is where the choc chips are.  

Bottom:  I added some more flour to these, and they turned out great.  They have the right amount of bite, chunky cookies that are softer on the inside, and crispy on the outside.

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