Chocolate Caramel Nutella Cookies Food

CHOCOLATE NUTELLA CARAMEL FILLED COOKIES

Steps:

• In medium bowl, sift together flour, cocoa and baking soda.
• In large mixing bowl, beat sugar, brown sugar and butter until light and fluffy. Beat in Nutella, eggs and vanilla until well combined. Add dry ingredients and mix just until combined. Cover bowl with plastic wrap and chill for 1 hour so the dough is easier to handle.
• Preheat oven to 375º.
• Shape a tablespoon of dough into a ball, press a caramel into the center of each ball and reshape in to a ball. Roll in granulated sugar and place on a silpat or parchment lined cookie sheets, then place the cookie sheet in the freezer for 15 minutes before baking.
• Bake 10 to 12 minutes or until set and slightly cracked. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don't overbake.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CHOCOLATE CARAMEL KISS COOKIES

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)

Steps:

• Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
• Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
• Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
• Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
• Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
• Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
• Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

NUTELLA CHOCOLATE CARAMEL SAUCE

Steps:

• Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
• Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
• Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
• Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
• Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
• Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
• When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
• Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
• Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
• Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.

NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Spoon Nutella into large dollops onto a cookie pan lined with parchment paper and freeze.
• Cream the butter, brown sugar, and white sugar with a mixer until smooth. Then, put the egg and vanilla extract into the bowl with the butter and sugars and beat with a hand mixer.
• In a separate bowl, sift the flour, baking powder, and salt into a bowl.
• Add the dry ingredients to the wet ingredients and mix everything together. Once combined, fold in the chocolate chips.
• Take a frozen Nutella dollop and, taking a ball of cookie dough in your hands, press down the ball and wrap it around the frozen Nutella ball. The cookie dough should envelop the ball of Nutella completely. Repeat with the remaining dough and Nutella balls.
• Place the cookie dough balls onto a cookie pan lined with parchment paper and bake for 14 minutes.
• Let cool for 10 minutes and serve.
• Enjoy!