The chocolate-hazelnut spread both flavors the batter and serves as the filling for the sandwich. This recipe my mom found and tore out of a Cooking Light Magazine, November 2011 version. Now my mom and I are not known for our baking, something always goes wrong. So when these chocolate babies came out as pictured and tasty we were relieved, as were the other family members. Definitely recommend this with some hot tea or milk due to the crunch cookie and the Nutella that sticks to the roof of your mouth, a problem I am okay with having. I even ate these for breakfast, apparently Santa wasn't as hungry as we thought. If you're a Nutella fan try this consider adding this recipe to your holiday cookie list.
13 oz jar Nutella
2 tbsp unsalted butter, room temp
1 extra-large egg
1 1/4 cups self-rising cake flour
1) Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchement.
2) Beat together 3/4 cup of the Nutella, the butter, and egg. Slowly add the flour until a wet dough forms.
3) Turn the dough out onto a floured surface and knead gently, adding more flour if necessary; the dough will be sticky. Divide the dough into 18 pieces and roll each into a perfect ball, flouring your hands as you go.
4) Place several inches apart on the baking sheet. Bake 12 minutes, until firm.
5) Cool 10 minutes on the sheet.
6) Using a serrated knife, split each cookie in half horizontally. Spread each bottom half with 1 tsp Nutella. Place the tops, pressing lightly.
Makes 18 cookies.
Note: We put more like a tbsp of Nutella on each cookie, one because we are chocaholics and two they need it and why not put more on the cookie, otherwise we'd be forced to spoon feed the leftover Nutella from the jar directly into our mouths. Ya..it's that good.