If you’re wondering why you haven’t seen an ad for Nutella in quite some time, you have Athena Hohenberg to thank (or blame, depending on how you feel about advertising). The California mom filed a class action lawsuit alleging that Ferrero, the makers of the CHOCOLATE HAZELNUT spread, tricked her into thinking it was a healthier than it was. Ferrero eventually settled and agreed to remove any sort of health claim from their website and nixed those television commercials from a few years ago. Probably a smart move, as it kept the phrase “the next best thing to a candy bar” from being associated with the CHOCOLATE HAZELNUT spread.
That’s a really long-winded way of saying…I wanted to stuff some Nutella in a chocolate chip cookie. While the folks who tried these all gave ’em a thumbs up, these really aren’t worth the time or energy required. Unless, that is, you volunteered to make something for your kid’s elementary school bake sale and want the other moms (or dads!) to feel bad about themselves for their lack of tryhardness. If that’s the case, by all means, give these a go.
INGREDIENTS (recipe slightly modified from from Ambitious Kitchen)
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup dark chocolate chips
- 1 jar of chilled of Nutella
- Coarse sea salt for sprinkling (I used espresso sea salt ’cause I’m fancy. Also, it was the only coarse sea salt I had at my disposal)
DIRECTIONS (makes about 2 dozen)
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer on medium, cream together butter, brown sugar, and granulated sugar until light and fluffy. About 2 – 3 minutes.
- Add egg, egg yolk, and vanilla and mix until fully incorporated.
- Drop the mixer to low and slowly add flour mixture until just combined.
- Fold in the chocolate chips.
- Cover and chill for at least 2 hours.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Make a 1 & 1/2 tablespoon ball of chilled dough. Now, use the palm of your hand to completely flatten it into a thin disk. Drop 1 to 1 & 1/2 teaspoons of chilled Nutella in the middle. Fold the dough around the Nutella and shape into a ball.
- Space 12 balls of your nutella-ed dough on the prepared baking sheet about 2 inches apart. Give ’em a liberal smoosh before baking for 10 – 12 minutes.
- Remove from oven, sprinkle each cookie with a bit o’ sea salt and let rest on the baking sheet for a couple of minutes before transferring to a wire rack to completely cool.