I must admit that a wave of hysteria hits my system whenever I see anything on a menu that contains Nutella. I absolutely adore it. However, it wasn't always so until one of my recent trips over the great Atlantic.
Back in September, my husband Robert and I traveled to Croatia and Montenegro. Prior to this, my only bouts in Europe were in Spain and Amsterdam. While I had noticed Nutella on those prior trips, it wasn't until our Eastern Europe excursion that I really embraced the chocolate, hazelnut goodness that is Nutella.
I became obsessed. Eating it whenever I could. Slathering my morning croissants with it, stopping by the ice cream shop and ordering Nutella ice cream. It was everywhere and since I was there, I was taking full advantage.
When we arrived back home in the states, we ate at a classy burger joint named Flip Burger here in Birmingham (Owned by Richard Blaise of Top Chef fame). I had noticed on the menu a milkshake that was a Nutella with Burnt Marshmallow. I had to have it! And ever since that fateful night eating a hamburger and enjoying a hazelnut milk shake joy, I have seen it pop up everywhere. Needless to say I have been extremely enthusiastic.
I have been concocting this recipe recipe up for awhile ever since our trip to Croatia and Montenegro. I poured over many cookie recipes until I found the right one and mixed it with my own version of Nutella Ganache.
Since my husband is my is my taste tester, I will leave you with what he had to say about them, "These cookies are stupid, as in so good, it's almost stupid." Needless to say, he almost ate them all up. Enjoy!
Vanilla Bean Cookie
1 1/2 cups unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
1 teaspoon salt
2/3 cups evaporated milk
1 tablespoon pure vanilla extract
1 vanilla bean, split and scraped
5 cups AP flour, plus more for pressing cookies
Coarse sanding sugar, for rolling
1/2 cup chopped hazelnuts, toasted
1. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs and salt; mix to combine. Add evaporated milk, vanilla extract and vanilla bean seeds; mix to combine.
2. Reduce speed to low; slowly add flour. Mix until just combined; do not overmix. Divide dough into 4 equal pieces and shape each piece into a disk. Cover tightly with plastic wrap. Transfer to refrigerator and chill until firm, at least 1 hour.
3. Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats or parchment paper.
4. Working with one disk at a time, form dough into 1 teaspoon sized balls. Roll each ball in sanding sugar and place on prepared sheet, about 2 inches apart. Lightly dip the bottom of a drinking glass in flour and gently press down on ball to flatten slightly. Place chopped hazelnuts on the top cookie.Transfer baking sheets to oven and bake until puffy, but still soft, 8-10 minutes. Let cool slightly on baking sheets before transferring to wire rack to cool completely.
1/2 cup heavy cream
5 tablespoons Nutella
2 oz. dark chocolate
1.Bring cream to a simmer.
2.Remove from heat and stir in Nutella and dark chocolate. Stir until completely smooth.
3. Let cool to room temperature and put into fridge until set.
Using an offset spatula spread the ganache onto the flat side of one cookie. Place another cookie on top and voila!