I had been working with chocolate some time ago and as there was an interesting amount left, I had to come up with something to use it up. After all, it’s chocolate, and chocolate is sacred.
Added to this there was also a hazelnut cream gringo that needed to be used. I bought the product because of the packaging… yeah, I know. I’m one of those people, sometimes I buy it because of that. Oh yes. It’s a really cool glass mug.
So, I looked at several references of cookies that used some type of cream as a base to get an idea of the proportion, as the cream itself already has fat, a little sugar and the taste of hazelnut.
I ended up coming up with my own formulation, few ingredients and very simple execution. Nothing too out of the ordinary for cookies of this type.
I thought it would be cool to cover it with powdered sugar (the white part)… but it didn’t turn out that way. The mass is quite greasy and ended up getting it wet. Not to mention that in the oven, some parts caramelized. It wasn’t bad, I didn’t really like the aesthetics.
It is soft-crunchy, with a hint of hazelnut in the background. And I recommend storing it in an airtight container.
Nutella and Chocolate Cookies
Makes: 20 cookies
- 185 g chocolate blend (melted; or 50%/50% mix of semi-sweet and milk chocolate)
- 150 g nutella (or chocolate hazelnut cream)
- 150 g wheat flour
- 75 g butter without salt
- 0,5 g refined salt (pinch)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC, prepare a baking tray with silpat.
- In a bowl, combine the butter and nutella. Beat at medium speed in a mixer with the paddle attachment until creamy.
- Add the melted chocolate and continue beating until well combined.
- Mix the wheat flour with the salt.
- Add the wheat flour to the chocolate cream and mix just to incorporate, there is no need to overmix.
- Make balls of around ~25g or use a small scoop (~24mL), place them on the silpat leaving space between them, they will spread well. If desired, after making the balls, roll them in powdered sugar.
- Bake at 180ºC for 15-18 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a grid.
- Store in a container with a lid.
- Hazelnut cream: You can use any brand.
