Wednesday, June 5, 2013

Chocolate Chip Nutella Swirl Cookies

I think this cookie recipe is probably my second-most american recipe that I have (#1 will be posted at some point soonish).  It is inspired by a recipe from Martha Stewart (here) - called thousand layer cookies - in which they layer chopped chocolate in between sheets of cookie dough.  I was intrigued by the idea of layering things into a chocolate chip cookie - but didn't think chocolate was quite exciting enough to warrant the extra effort of rolling the dough, etc.  One of my friends who had recently dog sat for us (and thus I owed cookies to), is obsessed with Nutella, so I went with that.  I opted for more of a jelly roll cookie than a rolled flat one, making a less homogenous cookie, with bites that burst with Nutella.

These cookies basically follow the American premise that if you take two things that are delicious, and add them together, you get an even better result (ex: the deep fried twinkie?? ).  If you are still unsure if you want to bake these, I'll just add that someone told me it was the best cookie I had ever made, and I sort of have a reputation for making decent cookies.

Chocolate Chip Nutella Swirl cookies

170 g (12 Tb) unsalted butter, melted and cooled till warm
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 2 Tb all purpose flour
1 1/2 cup semisweet chocolate chips (or chopped chocolate of any type)

1.  Mix together the melted cooled butter with both brown and white sugars till mixed.
2.  Mix in the egg, yolk, vanilla, baking soda and salt until combined.
3.  Add in the flour and mix well, then stir in chocolate chips.
4.  Divide dough in half and place each pile on a sheet of parchment paper/baking paper.  One ball of dough at a time, place another sheet of parchment paper on top of the dough, and roll it out to a 1/4 inch thickness  rectangle that is about 6-7 inches tall (the chocolate chips will prevent you rolling it too flat).  Once its rolled flat, trim the edges with a knife to coerce it into rectangle shaped, of the right height.  Now generously spread Nutella all over the rolled dough, leaving just a 1/2 inch along one long edge Nutella free.  Remove the top layer of parchment, and use the lower layer of parchment to help you roll it up (the dough is soft and sticky!), start at one long side (with Nutella) and roll it slowly till it seals up at the other side.  Leave it wrapped in parchment paper, and chill in the fridge for at least 30 minutes (or overnight).   Do the same with the second half of the dough.

5. When you are ready to bake preheat the oven to 160c (325f) and line baking sheets with parchment paper.
6.  Using a sharp knife, cut off slices of the cookie - about 1 inch thick, and place on baking sheet about 2 inches apart.  Bake for 10-15 minutes (monitor closely, cooking time depends how large your cookies are), until the edges are slightly browned.  Rotate tray halfway through baking
7.  Cool cookies on the cookie tray for at least 10 minutes, on a wire rack.

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