Why yes, I do sit around thinking about ways to incorporate Nutella into unsuspecting recipes. Would you expect any less?
Actually, I originally planned to tackle Pierre Herme’s infamous Nutella tart for this post. However, as I was reading through the recipe one last time I realized that the finished product would have to be refrigerated. Generally this isn’t a big deal but. Refrigerated items don’t travel well to work. Also not usually a big deal but. TD was going to be out of town leaving me all alone with what is effectively Misanthropic Hostess kryptonite. As I stood there with the bag of hazelnuts in my hand I had a vision of TD returning from travel to find me passed-out in the kitchen with an empty tart pan and hazelnut crumbs as evidence. Now that would be embarrassing.
So, I made a quick U-turn and decided to use the same ingredients for cookies. There are quite a few recipes out there for cookies with Nutella as a main ingredient. But, I couldn’t be bothered to look them up and so came up with my own.
It starts with toasting some hazelnuts.
Now, if you can, get them without the shells. If not, once the nuts are toasted you will need to remove the hulls. To do this, gently rub each one (yes, each one) between the folds of a kitchen towel. Trust me, it’s worth it. Once naked, the nuts get a good chop.
Then of course there is the Nutella. For the longest time I had the willpower to limit my Nutella intake to Europe or stays in Sofitel hotels. We’d go to Europe (doesn’t matter which country), I’d eat the stuff everyday while there and then valiantly ignore it when in the U.S. (unless staying at an aforementioned Sofitel). Alas, like my first kiss, I can’t even remember how the domestic seal was broken. All I can tell you is that in our household, we go through jars of Nutella much faster than we consume jars of peanut butter. And. I’m the only one who eats it. Oops.
Oh. Want to hear a secret about Nutella? Even though it says not to, try putting it in the fridge. Instant Nutella fudge. And, it takes longer to eat because you have to sort of scrape it gently with a spoon to get any leverage. Oh wait. Did I just say that out loud?
Here is the deal. Butter, sugar and Nutella gets creamed together. Then dry ingredients are added along with the chopped hazelnuts and chopped chocolate (chocolate chips would work just fine of course).
The result: Oooh Nutella-la!
The Misanthropic Hostess
- 16 TBS butter (2 sticks)
- 3/4 C Nutella
- 2/3 C granulated or superfine sugar
- 1/2 tsp salt
- 1 large egg plus one egg yolk
- 2 tsp vanilla
- 2 2/3 C all purpose flour
- 1 C toasted hazelnuts
- 1 C chopped chocolate or chocolate chips
- Toast hazelnuts in a 350 degree oven for 15 to 20 minutes. While still warm, remove hulls from nuts using a clean dishcloth. Once cool, give nuts a rough chop.
- In a standing mixer, cream butter, sugar and salt.
- Add in Nutella and beat until fluffy (2-3 minutes).
- Add in egg, combine, then add-in yolk and vanilla.
- Mix-in flour until just incorporated.
- Fold in nuts and chocolate pieces.
- Refrigerate for at least an hour (I like to do it over night).
- Preheat oven to 375 degrees, line baking sheets with parchment paper.
- Spoon or scoop-out dough to desired size and place on cookie sheets. Bake for 6-10 minutes.