Nutella. Need I say more?
from Chef Steffani
Who doesn’t like NUTELLA? If you don’t, well, you are just flat-out weird (those
with nut allergies excluded). For those of you living under a rock, Nutella is an
irresistibly, sweet, creamy hazelnut and chocolate spread available at your local
Nutella is a staple in my house. It’s so good my kids eat it right out of the jar
(please don’t judge). It’s great for baking, spreading on toast, and, according to
my kiddos, just plain delish on a big spoon. Here is a recipe that will allow you to
enjoy the goodness in a less barbaric manner.
Chocolate Hazelnut Surprises
Yield: 2 dozen cookies
3 cups Nutella, divided
2 cups Unbleached All-Purpose Flour
1 teaspoon instant espresso powder
1 teaspoon ground cinnamon
2 large eggs
melted white (or dark) chocolate, garnish (optional)
• Do the night before baking: For the surprise filling- Take 1 cup of Nutella and spoon
24 small balls onto a Silpat liner or parchment-lined cookie sheet. Don’t worry if not
perfectly round, you can shape them better once they are frozen. Freeze overnight
• Preheat your oven to 350°F.
• Line 2 cooking sheets with a Silpat liner (see note below) or parchment paper
• In a bowl of stand-up mixer, with paddle attachment, mix together remaining flour,
espresso powder and cinnamon until combined. Add the Nutella and eggs, continue to
mix until blended. Don’t over mix.
• Scoop out cookies by a heaping spoonful of the dough onto your prepared cookie sheets.
(You should aim for 24 cookies/ 12 per cookie sheet)
• With the bottom of a large drinking glass, flatten each dough ball. Place frozen Nutella
balls in the center of each flattened dough piece. Wrap cookie dough around the Nutella,
enclosing it completely. Roll the ball of dough to seal any openings. Repeat.
• Bake cookies for 8 - 10 minutes.
• Once out of the oven, drizzle melted chocolate in a ‘zig zag’ design over cookies
• Serve these surprises warm with a big glass of milk. YUMMO!!!!!!
Chef Steffani’s Note: If you don’t serve the cookies while they are warm, the centers
solidify. Nuke them for about 6-8 seconds in a microwave to get the centers gooey.
Parchment paper isn’t the only thing (nor, IMO, the best) that you can use to line a sheet
pan for baking. Silpat liners are non-stick baking sheets made of a blend of food-safe
silicone and a fiberglass mesh. They’re versatile because nothing sticks to them. They never
wear out and work at a very wide temperature range. Parchment paper, by contrast, can
only be used a limited number of times and start to burn at very high temperatures. Silpat
products are great for working with sticky materials such as gooey batter, taffy, caramel,
doughs and more. (Yes! I am a BIG FAN of Silpat liners. No! This is not a paid
endorsement.)You can find Silpat liners at most culinary supply shops. Locally, you
can find them at Sawyer River Knife & Trading Co in North Conway.