I wasn’t introduced to Nutella until I was married. I normally never cared for chocolate spreads primarily because they were too sugary for my liking. What makes Nutella stand out from all spreads that it doesn’t contain any artificial flavors. Nutella is a spread made from a combination of roasted hazelnuts, skim milk, and a hint of cocoa. It can be used on a variety of breads or pastries. I decided to use them as a filling for my chocolate sandwich cookies. And they were a perfect fit. I apologize to those with nut allergies. This recipe is not published with the intentions to exclude you. As always, there are other options. You can use jams of any flavor, Dulce de Leche, or any spreads that don’t contain nuts in them. If you don’t like Nutella, you can make vanilla filling from unsalted butter/margarine, vanilla extract, and powdered sugar. You can use almond spread as well and add a pinch of sugar to sweeten it up a bit if you like. You can even make ganache as use it as a filling for your cookies as well. Others make marshmallow cream filling. I’ve even seen recipes for cookie fillings using yogurt. Making cookies opens many doors to creativity. I’m content with nutella but everything else is fair game.
For this recipe, you will need:
- 1 cup of all purpose flour
- 3/4 cup of sifted cocoa powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1 large egg
- 1/2 cup of butter/margarine (with the least trans-fat content) at room temperature
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of coffee dissolved in 2 tablespoons of hot water
- 1 jar of Nutella
Preheat oven to 350 degrees F. Cream together the butter and sugars, stir in egg,coffee and vanilla in a standing mixture with the paddle attachment. Combine all dry ingredients in a bowl. Slowly pour in flour mixture. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Using a cookie scooper (or your clean hands) scoop out even amount of cookie dough and small round disks, about 2-3 inches in diameter and uniformly thick. Use the back of a fork to flatten each disk out. Bake for 8-12 minutes and leave them on a cookie rack to completely cool. Once they’ve been cooled, spoon a couple of tablespoons of Nutella on one cookie and place another on top. Enjoy with a glass of cold milk or coffee! 🙂
Yields 12-15 sandwich cookies.