As a baker who doesn’t taste her own goodies, I have to admit something that may sound a little creepy. When you taste my baked goods, I scrutinize your reaction. Your words may say “this is delicious,” but your eyes may say “I’ve tasted better.” And conversely, your words may be unenthusiastic, but if you come back to my desk four or five times in a day, I know you really loved what I made.
There are certain expressions that my tasters make that I have learned to treasure. One of my favorite is the one that was elicited not once, not twice, but each and every time that someone tasted these cookies. It’s a look of surprise. Imagine you are a coworker of mine. You’re used to decadent treats all the time. You come to my desk in search of a treat, and see some sandwich cookies. You take one, eagerly. You have tasted sandwich cookies before, so you’re pretty sure you know what you are about to taste. But you don’t know what surprises I have in store for you. And so, you take a bite, and your expression goes from “this is great” to “Oh. My. Gosh. What am I eating and can I have three more?” That look is priceless, and a big part of me wants to bake these every day, just to see that priceless look. It’s not a look anyone can replicate, nor is it one they knew they were making. Yet everyone who tasted it had the exact same look 0n their face.
What, you might ask, is in these sandwich cookies to make them so surprisingly delightful? The answer, my friends, is simple.You know how pretty much every normal person in this world loves nutella, and they love it straight from the bottle, on a spoon? Well I made chocolate chips cookies with Nutella baked into them, and they were awesome. But then it hit me. What is I spread Nutella in the middle of two of these?
Pretty much heaven. That’s what happens.
Nutella Chocolate Chip Sandwich Cookies
Cookies adapted from Love and Olive Oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup chocolate-hazelnut spread (nutella)*
1 teaspoon vanilla extract
1/3 cup mini chocolate chips
extra chocolate-hazelnut spread, for filling
Preheat the oven to 350. Lightly grease a cookie sheet with baking spray. Set aside.
Whisk together the flour, baking soda and salt in a small bowl. Set aside.
In the bowl of an electric mixer on medium speed, cream together the butter/margarine and sugars until smooth. Add the Nutella and egg, and beat until smooth and fully combined. Add the vanilla extract and beat to combine. Turn the mixer to low and slowly add the flour, beating until just incorporated.
Add the chocolate chips and stir to combine.
Using a small cookie scoop (or a heaping teaspoon measuring spoon), drop the dough onto the prepared cookie sheets. Bake the cookies 6-8 minutes, or until set. Leave cookies to cool on cookie sheet for a couple of minutes before removing to a wire rack to cool completely.
Once cookies have completely cooled, spread about a teaspoon of Nutella on the bottom of a cookie, then press another cookie on top to form a sandwich.
*Note: For non-dairy cookies, I used a non-dairy brand of chocolate hazelnut spread called Schneider’s Delinut.
Thanks for stopping by, I hope you enjoy! -Miriam