Not only is today the Superbowl, but it is also World Nutella Day! We have Sarah from Ms. Adventures in Italy and Michelle from Bleeding Espresso to thank for declaring today as a day to celebrate and eat Nutella. For my part of the celebration, along with all the other grand foods to be eaten today, I decided to attempt to make Nutella chocolate chips to be mixed into a cookie.
I first saw homemade Nutella chunks baked into cookies on Recipe Boy, which made me wonder if anyone else had tried to do the same thing. After a quick Google search I only found one other – The Ivory Hut. Here the Nutella was combined with butter and resulted in hardening more when placed in the freezer.
In addition, the cookie dough recipe uses browned butter and chopped hazelnuts to add to the nutty flavor of the Nutella. So yummy! But the Nutella chunks could easily be used in your favorite chocolate chip cookie recipe. But next I am dreaming of pancakes, or banana bread. And don’t forget to check out my Nutella Recipe Roundup!
Side note – I considered using coconut oil to make the chips instead of butter. Since it is firmer at room temperature I thought maybe they would hold their form better in the freezer/refrigerator, but worried that once they were in the oven they would melt more than using butter. If anyone has any comments on this idea or has tried it, let me know!
In a double boiler or a glass bowl set over a pot of simmering hot water, melt all the ingredients until you have a smooth, glossy chocolate mixture, about 3 to 5 minutes. Be careful not to burn the chocolate. Take the mixture off heat.
To make chunks, spread in a 1/8-inch thick layer on silicone mat, parchment paper or foil and freeze for at least 2 hours. When frozen solid, break into chunks with a knife (try not to handle the chocolate too much or the heat of your hands will start to melt it). Store in the freezer until ready to use.
Combine flour and baking soda in a bowl. Whisk and set aside.
Melt 1-1/4 sticks butter in medium saucepan over medium heat. Swirl constantly and continue cooking until butter stops foaming and browned bits form at the bottom of pan, about 5 minutes. Will have a dark golden brown color and a nutty aroma. Transfer it to a bowl and mix in the remaining butter until melted.
Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
Gently stir in the flour and baking soda just until combined. Make sure dough is cool before stirring in the Nutella chips and nuts, if using.
Cover the dough with plastic wrap and store in the refrigerator overnight.
Preheat oven to 375 degrees. Form dough balls about 2 tablespoons in size (I use a cookie dough scoop) and place them on a lined baking sheet about 2 inches apart. Bake at 375 degrees for 8-12 minutes or until golden on the edges. Put the baking sheet on a cooling rack and let the cookies cool on the sheets.