Saturday, December 24, 2011

Chocolate Nutella Cookies

I received an email from my contact at Today Food.  If you are having trouble and getting an error message while voting and sharing,  it could be your browser.  Only one vote per day. Voting is open to everyone around the world!   Please Vote through December 26.  Barbara Giacometti's, Chocolate Nutella cookies.  Thank you and Happy Holidays to all~Buon Natale!  Merry Christmas!





Very Exciting news! I am overwhelmed with the outpouring of support by all of my friends at Sunday at the Giacometti's.  So sweet of each and every one of you. http://www.facebook.com/todayfood?sk=app_203215029715450  My recipe has been chosen as a contender on Today Food, Home chef challenge.  Please Vote for me, Barbara Giacometti!  Happy Holidays everyone!  You can vote and share everyday.  Voting closes December 26~ Thank you!  Buon Appetito.




Nutella cookies~
I can't believe how much excitement these cookies have stirred up. They are so good.  I bet there is not a jar of Nutella in the supermarkets for miles.  I hope this recipe brings you as much joy as it has brought us.  Buon Appetito.

INGREDIENTS:
1 Cup plus 1/2 cup unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter unsalted (one stick)
1/2 cup regular sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon hazelnut extract (If you can not find Hazelnut extract, increase your vanilla by only 1/2 teaspoon)
1/3 milk
1/3 Nutella
1/4 cup of flour spread in a plate, for coating  hands  so your mixture won't stick to your hands.  (Lightly pat your hands in the flour and dust away before  handling your cookie dough).

Into your bowl sift together all your dry ingredients.  Set aside. 
Into another bowl of an electric mixer cream together you butter and sugar, add your extract.  Add your dry ingredients a little at a time. Add about half way, add your milk.  Continue with the rest of your dry ingredients.  Add your Nutella last.   It will come together like a thick paste.  Cover with your plastic wrap. Place in your refrigerator for 15-20 minutes.
Remove your bowl from the refrigerator. Preheat your oven at 325- bake.   Place some flour into your plate. Coat your hands with flour.  Shape your cookies.  Spoon some of your mixture (About 2 inches)  into your hand and shape into a ball. Place on parchment lined baking sheet 2 inches apart.  

Using a bottom of a drinking glass, dip the bottom into the flour and dust off the access. Flatten your cookie dough on your baking sheet.  Your cookies should not stick to the bottom of your glass.  If it does, gently peel it away and place back on your pan.   You can dust away the access flour, or simply turn your cookie over on the baking sheet to the darker side.
Bake in oven for 10-12 minutes.  I took them out right at 10 minutes.  Place on wire rack to cool.. Buon  Appetito.
P.S.  Wait till you see my Nutella Ice cream Sandwiches!~ Enjoy and Buon Appetito.


HELPFUL HINTS:

If you are finding the cookie dough to dry and its not coming together when rolling in your hands, add a few drops of plain sparkling water and... mix. It should look thick and feel that way due to the addition of brown sugar. The brown sugar gives it that nice crackling effect across the top of the cookie. The sparlkling water gives the cookie that added lift while baking. I often times will add sparkling water instead of regular water to my cakes~ Hope this is helpful. Enjoy~




8 comments:

Silvia said...

Oh, yes! Fabulous.

tbaden said...

These look wonderful - can't wait to try them!!! Would like to ask that you add a "print friendly" button to your page, to make it easier for your followers? Thanks!!!

SundayAtTheGiacometti's said...

Thank you~I am new to all of this. I will look for it this weekend. Thank you. BTW, there is a technique adjustment on the recipe. The overall recipe is the same and will work either way. I noticed some typographical errors. I do apologize~Enjoy the cookie. Let me know how it turns out~Saluti~Barbara

KRISTINA GAMBERINI GARLAND said...

I WILL BE BRINGING THESE TO THANKSGIVING. THESE ARE VERY GOOD.

Anonymous said...

These sound delicious and I am going to try to make them this week! Just wanted to check that the recipe calls for 1/3 CUP of milk and 1/4 CUP of Nutella?

SundayAtTheGiacometti's said...

1/3 cup milk
1/3 cup Nutella

You can really use any amount of Nutella you like within reason. heheheh... I have tested many versions. It is very good. Watch the cooking time. Your cookie should be soft when it comes out of the oven. That is tricky. Just takes a little practice. They will continue to cook as they cool down. They should be moist and chewy~ enjoy! I will adjust my recipe.. thank you for bringing that to my attention. Happy Holidays ~barbara~

Anonymous said...

hey sounds fabulous, i know u mentioned unbleached but unfortunate;y all i have is bleachef. is there any reason fr using unbleached or will bleached work in a pinch?

SundayAtTheGiacometti's said...

Yes, you can use bleached. Sorry for my delay. Just seeing this now. I don't normally used bleached flour as it tends to interfere with the overall baking process in cookies. Good luck. Barbara