Over the last two years, I have increased my desire to try new recipes.
We have found some we love and some that we will never try again.
One of Joe's absolute favorites is a cookie recipe I found in the Washington Post magazine two Christmas' ago.
So with Joe's birthday coming up I decided to make them since we were having some people over for just a low key afternoon.
Salty Chocolate Nutella Thumbprints.
Ingredients
- 2 cups flour
-1 cup plus 1 tablespoon unsweetened coco powered
-2 teaspoons kosher salt
-2 sticks unsalted butter at room temp
-1 1/3 cup sugar plus 1 cup for finishing the cookies
-2 large egg yolks
-2 tablespoons heavy cream
-2 teaspoons vanilla extract
-Nutella Spread
Steps:
1) Preheat oven to 350 degrees.
Spray two baking sheets with cooking spray.
2) Whisk together the flour, cocoa powder and salt in a small bowl
3) Combine the butter and 1 1/3 cups of sugar int he bowl of a stand mixer. beat for about 2 minutes on low speed, until fluffy, then add the egg yolks, cream and vanilla extract; beat on low speed until combined. Add the flour mixture and beat until just incorporated
4)Place the remaining cup of sugar in a shallow bowl
5) Roll the dough into 30-35 small balls. Then roll the ball in the remaining sugar to coat evenly. Space the balls 2 inches apart on the baking sheets and then use your thumb to make an indentation in the top of each cookie.
6) Bake one sheet at a time for 10 minutes or until the edges are just set, the tops of the cookies will be soft. Transfer the cookies to a cooling rack to cool. Spoon the nutella into the center of each cookie once the cookies have cooled. I then put them in the fridge so the nutella hardens a little- if not it can get very messy. Take out about 1-2 hours prior to serving or serve cold.
SO YUMMY!
