What seems like only a week or so ago, I promised on Instagram and Facebook that I would share the recipe to these insanely good Nutella cookies that won the heart of my children (here’s hoping I already had their hearts come to think of it). Since then, I have had a couple of lovely people gently prompt me (sometimes I need this so thank you) as to when promised cookies would arrive. A quick check back through my Insta posts and I discover I am lousy on my promises. To find them, took many full finger scrolling back. But here they are.
We’ve had some big distractions of late. We launched our gorgeous new website a few weeks ago. It still needs a little tweaking in the banners and just a general little tidy up but I am grateful to have been working with some very supportive and awesome professionals and …….we are nearly there. I feel so well versed in all the ‘what not to do’s when creating a new website. I also feel pretty well versed now in the ‘what you should do’…it has had a happy ending.
In celebration of World Nutella Day, I give you (finally) these Nutella cookies. Gracie declared them “the best cookie I’ve ever had” and that’s a big call cause she’s had like a gazillion cookies in her lifetime that girl.
Feel free to get back to me about the cookies. My hope is that for you too they are ‘the best cookie I’ve ever had.”
Love to you all,
- Electric mixer
- Baking trays
- 150 g unsalted butter softened
- 150 g caster sugar
- 150 g brown sugar
- 2 free-range eggs
- 130 g dark chocolate couverture buttons or chunks
- 70 g milk chocolate couverture buttons or chunks
- 300 g plain flour
- 50 g dutch cocoa powder
- 20 g baking powder
- ½ teaspoon bicarbonate of soda
- 1 tablespoon full cream milk
- 1 teaspoon vanilla paste
- 120 g Nutella plus extra for topping
- ½ teaspoon sea salt plus extra for sprinkling before baking
- Preheat the oven to 170°C.
- Combine the butter and sugars using electric beaters until well combined and lightly coloured. Add the eggs, one at a time.
- Add all other remaining ingredients and whisk/beat on low until well incorporated.
- Line baking trays with baking paper. Shape the cookie dough into balls – each weighing around 50g. Place on the trays with room for spreading. Gently flatten each cookie to be about 1 cm thick. Poke gently in the middle of each cookie to make a small dent (not all the way through). Spoon 1-2 teaspoons of Nutella into each hole.
- Sprinkle with a little sea salt.
- Bake for 15 minutes. Transfer to wire racks to cool.
Try to stop at just one……