Wednesday, December 21, 2016

Marbled Chocolate Hazelnut Cookies

Marbled Chocolate Hazelnut Cookies - made dough December 10, 2016, adapted from The Cookies & Cups Cookbook by Shelly Jaronsky

I could conceivably call these "chocolate chip cookies meet Nutella and have a party" and you'd know exactly what I'm talking about. It's essentially a chocolate chip cookie dough and before you scoop it out, you dollop Nutella over the dough so that you end up with swirls of the good stuff in the chocolate chip cookie as it bakes. This is exactly how I make the Almond Nutella Swirl cookies and you know how much I love those.

I love the concept of these and conceivably, you could do the Nutella dolloping trick with your favorite chocolate chip cookie recipe. Or these cookies are pretty good too so you can also make the recipe as is. Be generous with the Nutella. The best part about this combination is even after the cookies have cooled and the chocolate chips are firm, the Nutella is still wonderfully creamy and gooey in the cookie so it provides an extra richness to the cookie. And that's never a bad thing.

2 cups plus 2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, at room temperature (I used unsalted)
3/4 cup packed light brown sugar (I used dark brown)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 1/2 cups chocolate chips or chunks
2/3 cup Nutella (or more as desired, I didn't measure)
  1. In a medium bowl, whisk togehter the flour, cornstarch, baking soda and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed for 2 minutes until light and fluffy.
  3. Add the whole egg, egg yolk and vanilla; mix on medium speed for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
  4. Reduce speed to low and add the flour mixture, mixing until evenly incorporated and just combined. Do not overmix. Fold in chocolate chips.
  5. Remove the bowl from the mixer and dollop heaping spoonfuls of Nutella over the cookie dough. Swirl gently; you do not want to incorporate the Nutella into the dough but simply want it swirled in with the Nutella distinct from the cookie dough. 
  6. Scoop into golf-ball size dough balls, dolloping more Nutella on top of the diminishing bowl of cookie dough as desired. Cover and chill or freeze for several hours or overnight.
  7. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space chilled or frozen dough balls. Bake 9 to 10 minutes or until edges are golden brown. Do not overbake. Cool for several minutes then transfer cookies to wire rack to cool completely.

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