Chocolate Nutella Sandwich Cookies
User Reviews
5
Chocolate Nutella Sandwich Cookies
Description
This recipe begins with a dough made from flour, Dutch-processed cocoa powder, baking powder, salt, butter, sugar, egg, and vanilla. The dough rests chilled in logs for easy slicing and uniform cookies. Baking produces cookies with a deep chocolate flavor and firm texture. The ganache combines heated cream poured over chocolate chips, melted and mixed with Nutella, then cooled and whipped until light and fluffy to create a luscious filling.
Assembling the cookies with the Nutella ganache creates a sandwich that can be refrigerated to set the filling. The cookies can be served at room temperature or slightly warmed. They are suitable for dessert or as a treat with coffee or tea.
For storage, keep cookies in an airtight container at room temperature or refrigerate. Unfilled baked cookies freeze well and can be assembled after thawing. Preparing dough logs ahead allows slicing and baking fresh cookies on demand. Nutella alone may be used as a simpler filling if preferred. Using sturdy plain or Greek yogurt is recommended when adapting the recipe.
Ingredients
Dough
- 2 cups all-purpose flour 282 grams
- ¾ cup cocoa powder 64g, dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter softened, salted, 227g
- ¾ cup granulated sugar 150g
- 1 egg large
- 1 teaspoon vanilla extract pure
Ganache
- 1 cup heavy cream
- 1 cup semisweet chocolate chips or chopped dark chocolate
- ¾ cup Nutella
Instructions
- Combine flour, cocoa powder, baking powder and salt in a medium bowl.
- In a large separate bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well, scraping down the sides of the bowl.
- Gradually add the flour/cocoa powder mixture on low speed until combined.
- Divide dough in half and shape each half into a log about 9 inches long and 1 1/2 inches in diameter. Wrap tightly in plastic wrap and refrigerate 1 hour or until firm.
- Meanwhile make the ganache by heating the cream in the microwave for 60 seconds or in a small pot on the stove just until it simmers but does not boil. Pour the hot cream over the chocolate chips in a medium bowl and wait for 5 minutes. Add the Nutella, then stir until everything is melted and smooth and combined. Cool to room temperature, then beat until fluffy and light. If the ganache is not becoming fluffy, the mixture is probably still too warm and can go in the fridge for 10 minutes or so until it is cool enough to whip.
- Heat oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator and slice into ¼-inch thick slices with a sharp knife (I find a non-serrated knife works best). Place on the baking sheet and bake for 10 minutes, or until cookies are set. Transfer baked cookies to wire racks to cool completely.
- Transfer the Nutella ganache to a piping bag fitted with a decorative tip, then pipe swirls of it onto half of the cooled cookies. Top with another cookie to create a cookie sandwich, then refrigerate until shortly before serving.
Notes
- For assembly, spread 1-2 teaspoons of Nutella or ganache between two cookies and chill to firm.
- Store assembled cookies in airtight containers at room temperature up to 3 days or refrigerated up to a week.
- Baked unfilled cookies freeze well for up to 3 months; assemble after thawing for best freshness.
- Warm cookies briefly in the microwave to soften and enhance chocolate and hazelnut flavors.
- Dough logs can be prepared and refrigerated up to 3 days or frozen for 3 months before slicing and baking.
- Natural unsweetened cocoa powder may substitute for Dutch-processed, with slight color and taste differences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 84kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 148IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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