The idea for these cookies came to me in the shower, which means it could have been genius or madness. A ball-shaped shortbread cookie with a Nutella filling, sort of like a cookie truffle. There were some technical issues that had to be addressed, namely how to make a ball out of a spread. My solution was to chill the Nutella for 30 minutes, scoop it out using a mini melon baller then freeze the balls for 30 minutes.
The next issue was would the cookie dough hold its shape, or would they turn into a leaky Nutella mess? The only way to find out was to try, and these were a definite success. They kept a fairly round shape, and the Nutella stayed put in all of them.
Best of all, they were delicious; the perfect blend of chocolate and hazelnut flavours.
I think these are destined to become a holiday tradition.
Chocolate Nutella Bites
- 1/2 cup Nutella
- 4 oz bittersweet chocolate
- 1/2 tsp espresso powder
- 1/2 cup superfine sugar
- 1 cup unsalted butter
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 cups flour
- icing sugar for dusting
- Put the Nutella in the fridge for at least 30 minutes till hardened. Using a mini melon baller scoop out 24 balls, place them on wax paper then freeze for 30 minutes.
- While the Nutella is freezing, make the cookie dough. Melt the chocolate with the espresso powder, set aside.
- In a large bowl, beat the butter and sugar together until fluffy. Blend in the chocolate, followed by the cornstarch and salt.
- Mix in the flour until a smooth dough is formed.
- Eat some cookie dough (for quality control)
- Shape the dough into a log, cover in plastic wrap and refrigerate for 20 minutes.
- Once the dough has chilled, slice it into 24 even circles. Take a circle, put a Nutella ball in the center then using your hands roll it into a circle, making sure there are no seems. Repeat for the remaining dough/nutella. Refrigerate for 30 minutes.
- Preheat the oven to 350.
- Bake for 15-18 minutes.
- While the cookies are baking put your face up to the oven window and watch. Pray your cookies don’t leak.
- Once cooked, let them cool completely then sprinkle with icing sugar.