In the English language, few sentences are more cherished than, “Free beer!” or “Take the day off!”
I’m personally a fan of, “Hey, I have a lot of extra Nutella at my house. Could you use it?”
That’s precisely what happened to me last week. This amazing occurrence left me with two Costco-sized tubs of Nutella – large enough to stick a fist in each one and pretend you were wearing the world’s tastiest mittens.
If you’ve been keeping up with the blog, you also know I recently made a big ol’ batch of Rice Krispie treats. That means I had a few extra Rice Krispies hanging around the house, threatening to go stale if I didn’t put them to good use.
I’m also a huge fan of Ferrero Rocher, those delicious hazelnut and wafer balls with a dreamy hazelnut chocolate filling. They are every textural sensation – creamy, crispy and crunchy.
I wanted to make a Nutella cookie that would also have a bit of crunch and crisp to it.
I started with a really basic chocolate chip cookie recipe and built it up from there, treating the Nutella the way you’d add peanut butter to a cookie batter.
You’ll notice the photos and my recipe call for almonds. In a blissful, beautiful world my edition of these cookies would have toasted hazelnuts. I had spent the afternoon wandering Montreal in the hot sun and went to the nearest grocery store to pick up my hazelnuts. It’s one of those crummy, not-so-nice neighbourhood grocery stores and they only had hazelnuts in the shell.
I thought, “how hard could it be to shell these hazelnuts?” and bought them, only to learn it is very hard to shell hazelnuts without a nutcracker (why do these guys only hang around at Christmas?) I smacked one with my rolling pin, only to have the nut roll away and two of my fingers smushed underneath, causing me to yell a lot of unsavoury words into my echoing loft.
If you have shelled hazelnuts, toast them for about five minutes in a hot oven, just enough to draw out that rich, nutty flavour. If you don’t, use sliced almonds. They don’t fit the hazelnut theme, but they are delicious and add that necessary crunch without overpowering the Nutella flavour.
Chewy Nutella crisp cookies
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg yolk
1 tbsp vanilla
1 cup Nutella
1 tsp salt
2 cups flour
1 tsp baking powder
1 cup of milk chocolate chips
1/2 cup of chopped, toasted hazelnuts (or sliced almonds)
1 1/2 cups of Rice Krispies cereal
Preheat your oven to 325. If using hazelnuts or almonds, toast them by laying them flat on a pan in the oven for about 5-7 minutes, just long enough to smell the nutty flavour. Set aside to cool.
Cream together butter and sugar until light and fluffy, followed by eggs, vanilla and Nutella. Scrape down the sides of your bowl to incorporate Nutella fully.
Incorporate dry ingredients until fully blended. Then add chocolate chips, nuts and Rice Krispies.
On a baking pan lined with parchment, drop cookie batter by the spoonful, rolling balls of batter slightly. Try to space out your cookies, as they will spread. I did nine per sheet pan.
Bake for 12-15 minutes, or until the cookie has spread and no longer looks liquid in the middle.
Let the cookies sit on the pan for five minutes before transferring to a cooling rack. This is essential, otherwise they will crumble.
Enjoy with friends! Hell, enjoy them with more Nutella. Make sandwiches. Go nuts.