This is a variation of the classic PB Kiss Cookies that I developed especially for the chocolate lover in your life…even if it's you, give these lil guys a try!
Nutella Kiss Cookies
4oz butter; room temperature
1/2cup Nutella Spread
1/4cup light brown sugar
1/4cup + 2 Tablespoons granulated sugar
1 egg
1teaspoon hazelnut extract OR vanilla extract
1 1/2cup all purpose flour
3Tablespoons cocoa powder1teaspoon baking soda
1/2teaspoon kosher salt
1 package Hershey Dark OR Milk Chocolate Kisses; UNWRAPPED
Cream butter, sugars & Nutella in a standing mixer until light and fluffy
Add egg, scrape down sides & add extract.
Sift flour, cocoa powder, salt & baking soda into a bowl. Mix dry ingredients into butter mixture until combined.
Cover/wrap dough in plastic & chill for 1 hour.
Pre-heat oven to 325F
Roll dough into balls the size of a ping pong ball; roll in granulated sugar & place on a baking sheet (I always double-pan my cookies to prevent burning).
Rotate pans 180 degrees half way through baking.
When cookies are just turning brown on the edges, remove the pan from the oven and place a chocolate kiss in the center of each cookie & return them to the oven for 15 seconds.**
**Its very important that you time how long the chocolate is in the oven. If you leave it in too long, you will have a melted mess!
Understanding: By putting the chocolate back in the oven instead of just adding the kiss at the end, you are tempering the chocolate. This means when the cookies are completely cooled and the chocolate is set, it will have more of a truffle consistency that is easy to bite into instead of a hard piece of chocolate.
Note: They are delicious a few minutes out of the oven, but if you are going to package them, wait several hours for the chocolate to set so they maintain their kiss shape.
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