Nutella Chip Cookies w/Homemade Nutella Chips

By stancec44

Just use the Nutella and butter, spread the resulting mixture on a silicone mat, put it in the freezer for about 3 hours, and then cut it into chunks.

Ingredients

• Chips:
• 6.5 oz. Nutella
• 2 oz. butter
• Cookies:
• 1 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1 3/4 sticks butter
• 1/2 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg, plus 1 egg yolk
• 1 1/4 cups homemade Nutella chips
• 3/4 cup chopped hazelnuts, toasted (optional)

Preparation

Step 1

Homemade Nutella Chips
Makes about 2 cups

In a double boiler or a glass bowl set over a pot of simmering hot water, melt the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the mixture. Take the mixture off heat.

To make chunks, spread in a 1/8-inch thick layer on Silpat or foil and freeze for about 3 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer in airtight plastic bags until ready to use.



Cookies:
Combine flour and baking soda in a bowl. Whisk and set aside.

Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 1 to 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted.

Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.

Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using.

Cover the dough with plastic wrap and store in the refrigerator for 24 to 36 hours.

Preheat oven to 375 degrees. Form dough balls about 3 tablespoons in size (I use an ice cream scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 14–16 minutes (mine took 15 minutes), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.