Ummm ummm Goooood

This week I made the best cookie dough I have ever made. It was buttery, sweet, rich, and oh so delicious! It is from a Nutella Chip Cookie recipe off the Ivory Hut website that she actually tweaked from a Chocolate Chip Cookie recipe. I intended to make the cookies because of the Nutella chip aspect; the art of turning a spread into a chip or chunk intrigued me and I was curious to see how they turned out. I never expected to be so in love with the dough itself and will definitely be making the original chocolate chip cookie recipe. I think what makes it so wonderful is the browned butter that sets the base for the dough; plus the fact that it’s filled with sugar and holds the label “cookie”!



Now that my mouth is officially drooling from memories of consuming the cookies here is the recipe! By the way the Nutella substitution was quiet tasty however I was disappointed. I was expecting it to be a strong nutty flavor but having to mix the Nutella with a hardening agent (butter) before making the chunks dulled down the flavor. She suggests adding milk chocolate chips during the Nutella process and that may indeed be just what it needs.


If you’re comfortable with exposing your body to all the negative effects of eating raw eggs (which any true sweet lover should be) then I suggest eating a big ol’ spoon full of the dough before making the cookies!


Enjoy!

Homemade Nutella Chips



Makes about 2 cups


Using the added milk chocolate chips gives the chips more structure and creaminess but it also mutes the hazelnut flavor. If you don’t mind a subtler Nutella flavor or if you will boost the flavor of the cookies with added toasted hazelnuts or ground hazelnuts, feel free to replace the butter with even more milk chocolate chips.
6.5 oz. Nutella


2 oz. butter


3 oz. milk chocolate chips (optional)


In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat.
To make chunks, spread in a 1/8-inch thick layer on Silpat or foil and freeze for at least 2 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 until ready to use.
To make chocolate chips or discs, put the melted chocolate inside a pastry bag or resealable bag with a corner snipped off. Pipe out the discs or chips onto a baking sheet lined with Silpat or a sheet of foil. When done, put the sheet in the freezer and freeze for at least 2 hours. When frozen solid, loosen the chocolate chips and store in a bag or airtight container in the freezer until ready to use.
Nutella Chip Cookies

(Adapted from America’s Test Kitchen’s Perfect Chocolate Chip 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)


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.