Saturday, 27 August 2016

Salted nutella and dark chocolate cookies



One of the presents I received for my birthday this year was Tanya Burr's Tanya Bakes cookbook. I have been meaning to have a crack at one of these recipes for a couple of weeks now, and since I had a pretty free Saturday this weekend, I decided to whip up her salted nutella cookies. However, as I didn't have quite enough nutella (a common problem in this household), I decided to vary the recipe a bit and add in some dark Lindt chocolate.

 

You'll need:

- 200g of butter, softened (if it's straight from the fridge, just pop it in the microwave for 15-20 seconds)
- 300g of caster sugar
- 1 egg
- 325g of self-raising flour
- 1 teaspoon of salt
- 150g of nutella
- 50g of dark chocolate (I used Lindt's 70% cocoa chocolate)

 

1. Preheat the oven to 180 °C and line two baking trays with baking paper.

2. Cream the butter and sugar with beaters, then add in the egg.



3. Slowly add in the flour and salt until all combined and doughy.


4. Add in the nutella and chocolate (broken into little chunks) and combine (I found it easiest to get my hands in there and mix it all together that way, rather than with a spoon or palette knife).

5. Roll the mixture into small balls and place them onto the baking trays. I ended up making 27, though the original recipe says it makes 10, so it depends on the size that you like them...though even the 27 cookies were fairly large!


6. Place in the oven for 12 minutes, then let them cool for 20 minutes before tucking in.







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