Crispy, salted chocolate cookies with a thick smear of Nutella sandwiched between them. I don’t mind if I do.
Do you bake? Some of you must as I’m sure you come here to look at recipes but others of you might just like pretty pictures of food (one of the biggest reasons I enjoy looking at food blogs). If you like to bake then maybe you understand me when I say that baking soothes my soul. If I have something on my mind or feel stressed out, then baking some simple cookies or quick bread lets me breathe.
Something about the familiar motions of creaming butter and sugar with a wooden spoon and sieving flour comforts me. The predictability of combining certain ingredients in a particular way and knowing what the outcome will be helps my mind wander through whatever is bothering it. It’s really a wonderful thing.
These got the thumbs up from my co-workers who got treated to them though I will say that you shouldn’t be shy with the Nutella. I was fairly conservative and but you really want a good, thick smear.
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 2 tbsp Nutella
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter at room-temperature
- 1 large egg
- Coarse salt
For the filling
- Up to one 13oz jar of Nutella
- Set rack in the middle of the oven and preheat to 375°F.
- In a bowl sieve and whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
- Cream together butter, Nutella, and sugar until light and fluffy. Mix in the egg.
- Slowly add in the flour mixture until evenly incorporated; the dough should come together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Sprinkle a little sea salt on top of each one. Bake for 9-11 minutes; the cookies will spread significantly while baking. Set baking sheet on a rack to cool.
- Spread Nutella onto cooled cookies with a butter knife. Place another cookie, equal in size to the first, on top, sandwiching the Nutella in the middle. Lightly press, to work the filling evenly to the outsides of the cookie. Sprinkle with more sea salt, if desired. Continue this process until all the cookies have been sandwiched with Nutella. Chomp. Makes about 15 sandwich cookies (or about 30 plain cookies).