Saturday, March 27, 2010


Nutella Cookies with Chocolate Ganache
For the cookie:
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon kosher salt (if you only have regular salt add under a teaspoon)
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 egg
2 teaspoons vanilla extract
Sugar for rolling cookies in

Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In your stand mixer bow place the chocolate hazelnut spread (nutella), butter, and both sugars. On medium low speed cream together mixer for about about 3 minutes.
Add the egg and vanilla and blend until combined. Stir in the dry ingredients, just until incorporated. Chill dough in refrigerator for 30 minutes.
Shape the cookie dough into 1 inch, about 1 teaspoon sized round balls. Rolls the cookie balls in sugar and place the cookies on a heavy cookie sheet about 2 inches apart.
Place in oven and bake for 6 minutes.
Remove from oven and allow to cool on cookies sheet for about 5 minutes.
Transfer to a cooling rack to cool completely.

For ganache:
1/3 cup heavy cream
6 oz semi sweet chocolate chips

In a medium heavy duty sauce pan heat heavy cream just to the boiling point.
Remove from heat and add in chocolate chips. Allow to stand for 2 minutes.
With a whisk, mix until smooth. Allow to cool to just about room temperature.
Spoon a small amount of the ganache on to the bottom of one cookie.
Top off with another cookie and allow to set. Then enjoy!

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