I don’t think Netflix knows who I am anymore. Maybe we are drifting apart or maybe there is someone else (using my password), but the things Netflix suggest I watch just are not right for me. It’s top pick for me is Mid Somer Murders. I mean, I know I just crossed int a new age demographic but COME ON, NETFLIX!
Heading into my 35th birthday I didn’t think I had a problem with turning a year older. It’s just a number, right? I have no real desire to be back in my twenties, but at the same time I’m not quite ready to start eating fiber and watching The Mentalist. I guess the problem is the disconnect between how I feel and the perception of what it means to be 35. I realized this on the night of my birthday when I was asked my age. For a fleeting moment I considered lying.Why would I lie if I’m ok with my age? I told the truth, though it was difficult to say it out loud. I probably should have lied because the look on the guys face basically confirmed that 35 is very different from 34. I’ve crossed into new territory.
So, armed with an array of moisturizers I’m facing this new world. Most days I can handle it. And for days when someone unintentionally does something that makes me feel old I have this Nutella Cookie dough in the freezer to help me dull the pain.
This recipe was adapted from the Momofuku Milk Bar recipe for Peanut Butter Cookies. I made some changes to the amount of granulated sugar and butter because to compensate for the difference between peanut butter and Nutella. The cookies were great, crispy edges with a chewy center. They did spread quite a bit; putting a little more flour would probably fix that though I haven’t tried yet. I’ll update this post when I do.
Makes 36 cookies
- 1/2 cup sugar
- 1/4 cup hazelnuts, raw and skinned
- Line a sheet pan with Silpat.
- In a heavy bottomed sauce pan make a dry caramel by heating the sugar over medium-high heat. Stir constantly until the caramel is a dark amber colour.
- Immediately take the caramel off the heat and stir in the hazelnuts. Pour out onto the silpat in an even, thin layer.
- Let cool completely then set aside.
- 200 g unsalted butter at room temperature
- 200 g granulated sugar
- 2 Tbsp. corn syrup
- 260 g Nutella
- 2 eggs
- 1/4 tsp. vanilla
- 225 g flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 2 1/4 tsp. salt
- Hazelnut Brittle, ground into the size of short-grain rice (I put the brittle in Ziploc and beat it with a rolling-pin)
- In a stand mixer fitted with the paddle attachment, cream the butter, sugar and corn syrup together on medium high-speed for 2 to 3 minutes. Mix in the Nutella, followed by the eggs and vanilla making sure to combine well. Scrape down the side of the bowl.
- In a medium bowl mix the flour, baking powder, baking soda and salt together. With the mixer on low, add the flour mixture. Mix just until the dough comes together. Add the hazelnut brittle pieces.
- Using a small ice cream scoop or tablespoons, drop tablespoon-sized portions of dough onto a cookie sheet. Chill the dough for at least 2 hours before baking. Do not bake at room temperature.
- Once the dough has chilled, preheat the oven to 375F. Bake the cookies for 8 to 10 minutes.
- Cool the cookies completely in the pan.