Chocolate Nutella Cookies from Cliffside Inn
Ingredients:
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar (we’ve used light and they turn out fine).
1 1/2 teaspoons vanilla extract
1/2 teaspoon hazelnut extract (or extra vanilla if you are out of hazelnut)
1/3 cup Nutella
1/3 cup milk
Instructions:
Preheat oven to 325°.
In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until smooth – approx. 2minutes. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.
With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).
When you are ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.
Lightly press the dough balls with the bottom of a drinking glass (or fork) and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer to a cooling rack and allow to cool completely. Makes about 3 dozen cookies.
Consider adding a few chocolate chips if you are a true chocoholic.
Chocolate Chip Biscotti from Gateways Inn & Restaurant
8 tbls. (1 stick) of butter, softened
¾ cup sugar
2 eggs
1 tsp. pure vanilla extract
3 cups all-purpose flour
½ tsp. salt
2 tsp. baking powder
8 oz. (1 cup) semi-sweet chocolate chips
Instructions:
Using a paddle attachment of stand mixer, cream together the butter and sugar until fluffy. Beat in the eggs, then the vanilla. Sift together the dry ingredients and add to the wet, mixing thoroughly. the dough will be stiff. Stir in the chocolate chips.
Divide the dough into thirds. for each third, drop the dough by spoonfuls onto a sheet of plastic film (saran wrap). Shape the dough into a log, about 2” x 10” x 1” high. Wrap the plastic neatly and tightly around log, closing first the long sides, then the ends. Place in freezer for 10-15minutes.
Preheat oven to 350 degrees f. Line a large baking sheet with parchment paper, or aluminum foil. Unwrap the logs and place onto the lined sheet. Bake for 25 minutes, until logs become lightly browned. Remove from oven.
Reduce the oven heat to 300 degrees f. Slide the paper or foil with the logs off baking sheet, and onto a cutting board. let cool for 5-10 minutes. Using a thin, sharp knife cut the logs, at an angle into slices about ¾” to 1” wide. Slide the paper & slices back onto baking sheet. Lay each cookie slice on its side. Return to oven. Bake for 10 minutes.
Remove from oven. turn each cookie slice to the opposite side & bake again until golden for a final 10 minutes.