Nutella cookies

Nutella cookies

By
From
Feasting
Makes
25
Photographer
Elisa Watson

The giant jar of these cookies at Miss Ruben is only ever half full because we can’t make them fast enough.

Ingredients

Quantity Ingredient
150g butter, softened
150g light brown sugar
145g caster (superfine) sugar
2 large eggs
125g dark chocolate couverture buds or small buttons
75g milk chocolate couverture buds or small buttons
300g plain (all-purpose) flour
50g dutch (unsweetened) cocoa powder
20g baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
125g nutella, plus extra for topping
1/2 teaspoon sea salt, heaped, plus extra for sprinkling

Method

  1. Preheat the oven to 170°C.
  2. Combine the butter and sugars in a stand mixer fitted with the whisk attachment. Beat together on medium speed until well combined and lightly coloured. Do not overmix.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Add the remaining ingredients and whisk on low speed until well combined.
  5. Line three baking trays with baking paper. Shape the cookie dough into 45 g balls and place on the trays, spaced about 3 cm apart to allow for spreading. Gently flatten them to about 1 cm thick, then make a small dent in the centre of each cookie with your finger.
  6. Place a generous 1½ teaspoons of Nutella in each of the dents. Sprinkle each cookie with a little sea salt.
  7. Bake for 15 minutes, then transfer to a wire rack and leave to cool and crisp up before serving.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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