Saturday, December 27, 2008

Nutella Crinkle Cookies, from Gael

Nutella Crinkle Cookies, from Gael

Gael made these on 12/13/08 for her annual Cookie Swap party in Seattle. They are similar to regular Chocolate Crinkles, but the use of Nutella (chocolate-hazelnut spread) instead of melted chocolate, and the addition of hazelnuts, made them special. Rob and I really liked them and so did partygoers. I think these will replace regular Chocolate Crinkles for me.
You need to plan ahead and buy the Nutella, which isn't super-cheap, nor are hazelnuts. Nutella is usually shelved with marshmallow fluff or spreads like peanut butter.

Found in Cook's Country Magazine, January 2009 issue

3 c all-purpose flour
2 t baking powder
1/2 t salt
13 ounce jar of Nutella (this comes out to be about 1 1/4 c)
4 T unsalted butter, softened
1 1/3 c sugar
1 t vanilla
1 t instant espresso powder (I used this, but it's probably fine if you don't have any)
2 large eggs
1/3 c milk
1 1/2 c hazelnuts, toasted and chopped fine (I didn't toast and I think I used about half. To chop, I used a blender.)
1 c powdered sugar to roll cookies in

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375. Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in bowl.

With electric mixer on medium-high, beat Nutella, butter, sugar till light and fluffy (about 2 minutes). Add vanilla, espresso powder, and eggs and mix until incorporated. Reduce speed to low, add flour mix and milk. Mix till just combined.

Fold in 1/2 c hazelnuts and refrigerate dough until firm, about 1 hour.

Place remaining hazelnuts in bowl. Add powdered sugar to another bowl. Roll dough into 1-inch balls, roll in nuts, then in powdered sugar.

Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking.

Cool 5 minutes on sheets, then transfer to wire racks and cool completely.

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