I’ve been dreaming about making these cookies for well over a month now. A lingering cold, bronchitis and anything else you can think of that will keep you coughing and your taste-buds zapped, I’ve had. Seems my diet has consisted of lots of cough syrup and cough drops for more than a month…but that is probably a whole other blog!
Recently I finally felt motivated to get back in the kitchen and play around!
I spotted these cookies on Pinterest – yes I admit I can kill an hour or three pinning recipes, or lately light fixtures for our kitchen renovation. Actually last week it was counter stools. Again probably a whole other blog topic!
For those of you not on the Pinterest bandwagon yet, it really can be a great place to collect recipes, do-it-yourself projects, beagle pictures….
So I re-pinned these from cookingclassy.com, as well as a non-chocolate version which browned the butter first from justonecookbook.com. My version combines the two recipes and makes them gluten free.
I was not sure the browned butter would stand up to the dark cocoa, but it does. Not in a hit-you-in-the-face-with-my-nuttiness kind of way, but it adds a depth of flavor people won’t be able to pin-point, but would notice if it was gone.
These can be a bit time-consuming, only because you need to freeze the Nutella and chill the cookie dough and you don’t simply plop the dough on a baking sheet and bake. There are some steps involved, but don’t think that means they are difficult at all.
I made one dozen the other night, then assembled the cookies and froze them for later use. Which, around here, probably means tomorrow! But nice to know these freeze up so well! Just let them sit at room temp for a 10-15 minutes or while the oven preheats, pop them in and cook ‘em up.
On the gluten free note, I have rarely gone wrong when I bake cookies with C4C or King Arthur AP Gluten Free flour. These truly do work well in a cup-to-cup exchange for regular flour especially in cookie recipes.
2 1/4 cups GF flour
1/2 cup unsweetened cocoa
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 cup butter
3/4 cup sugar
3/4 cup light brown sugar
2 teas vanilla
1 cup dark chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup Nutella
Heat sauté pan over medium heat. Add butter and melt slowly until the butter foams, the milk solids separate and it develops a light brown caramel color. DO NOT walk away once the butter starts foaming as it can go from foam to brown to burnt very quickly!
I also find that doing this over a medium heat is better than rushing the process over med-high heat.
Once the butter has browned, remove from heat and set aside to cool.
In a medium bowl, whisk flour, unsweetened cocoa, baking powder, baking soda and salt until well combined. Set aside.
In a large bowl, or the bowl of a stand mixer using the paddle attachment, mix sugars and browned butter together until smooth. Add eggs one at a time. Add vanilla with final egg.
Set mixer on low speed and add dry ingredients. I like to add half at a time.
Stir in chocolate chips. NOTE: reserve a handful of chips to stick on top of cookies before baking if desired. This does make for a very nice presentation, but is not at all essential.
Place cookie dough in airtight container and chill for at least an hour.
While the dough is chilling, line a baking sheet with parchment paper. Put Nutella in a pastry bag or Ziploc bag (cut small part of one corner out) and pipe roughly 1 ½ teas sized circles onto parchment. You should have at least 30.
Place in freezer for one hour.
Preheat oven to 350.
To assemble the cookies, form a ball with 2TB of dough, use your thumb to make an indentation and place a frozen Nutella drop into it, then fold cookie dough over the top to seal in Nutella.
Place on parchment-lined cookie sheet and prepare remaining cookies. If the Nutella gets too soft to work with, pop it back into the freezer for a bit.
Press reserved chocolate chips on tops of cookies as desired.
Bake 10-12 minutes. A minute or 2 longer if using previously frozen dough.
Cookies will still look very soft and wet.
Cool on baking sheet 5 minutes, then transfer to wire rack and cool completely.