It’s no secret. I love Nutella. I think it’s pretty much God’s gift to us. Extreme? Perhaps. True. Yes.
So, when I saw these cookies over on Espresso and Cream, I was sold. I really didn’t even need to read the post or the recipe. Nutella and baked good? Yes, please.
Just needed an occasion. Because, unlike last week’s post, I assumed I would have no self-control with these babies.
And so I baked. And so I tasted. And so I’m… a bit disappointed?
I know. Shocking. How is it that a cookie with Nutella can disappoint me.
It didn’t have the strong Nutella flavor I imagined. I wanted to taste the hazelnut. I wanted to taste the chocolate. I wanted that lovely aftertaste. Instead, I got a chocolatey cookie, with the slightest hint of hazelnut.
I also think the cookies may have needed to sit. You know how certain flavors meld and develop over night. Think chili or chicken noodle soup. Always better the next day, right?
So I thought. Then I pouted. Just a little.
What if I sandwiched two cookies together with… Nutella!
Nutella Cookie Sandwich
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8 tablespoons (1 stick) unsalted butter
¾ cup sugar
½ cup Nutella
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup chocolate chips (I used dark)
½ cup chopped hazelnuts, lightly toasted (optional)
Mix flour, baking soda, baking powder and salt in a medium bowl.
Beat the butter and sugar until light and fluffy. Add egg and beat until combined. Beat in the Nutella. Add the vanilla.
Add the flour mixture and mix until just combined. Fold in the chocolate chips and hazelnuts (if using).
Scoop dough onto the prepared cookie sheets, leaving about 2 inches between cookies. Bake for 8-10 minutes, until edges are crispy and center is still slightly soft. Let cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Match cookies up by size. Spread a thin layer of Nutella on one cookie and place other cookie on top.