Monday, December 12, 2011

Day 2: Chocolate-Hazelnut Kisses

Yummy is the best word I have to describe these cookies!  I've been wanting to make these cookies since I saw them made on Food Network a few years ago!  They remind me of peanut butter cookies with the Hershey's kiss on top, but they are much better since I'm not a peanut butter fan. 


These cookies are amazing!  Many of the reviews warned about overcooking them and I found that to be true as well.  My first batch was a bit overcooked, but the second batch was cooked 2 minutes less and actually tasted much more strongly of nutella.  They were thin, but very chewy and moist even after a few hours of cooling.  I will definitely make these cookies again!  My kids love nutella, so the fact that these cookies contained nutella made them very excited to try them!  I think Annabelle (my 8-year-old) snuck at least 5 cookies while I wasn't looking and then found herself with a stomach ache tonight!  ;)


I altered the recipe a little bit based on materials I had on hand and personal preference and I think that you should run out and make a batch of these if you have some nutella on hand in your pantry.  I think that the best way to top these cookies might be with a thin layer of chocolate ganache and maybe some toasted, chopped up hazelnuts. 

Chocolate-Hazelnut Kisses (adapted from Giada de Laurentis, here)

Ingredients:
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract

1 (9-ounce) package of chocolate candy kisses, unwrapped (I used Ghirardelli 60% chocolate chips)

Directions:
Preheat the oven to 375 degrees F. 


In a medium bowl, combine flour, baking soda, and salt. Set aside.  In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.


Shape the cookie dough into walnut-sized balls. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 5-6 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.

Enjoy and I'll catch you tomorrow!

Sarah

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