Рецепт Baking | Wholemeal Chocolate Nutella Cookies …. #snugg
Wholemeal Chocolate Nutella Cookies … felt like snug cookies. Something secure and comforting about them. The idea of course came from developing a comforting bite which felt ‘snug’ … thanks to this fabulous Snugg iphone cover I received in the mail the other day.
I love the Snugg line of products. They spell quality and durability which is what I look for in anything I would pick. I have been using the Snugg iPad cover for a while now, and I love it to bits. The iPad is ‘safer’ in the kitchen than ever before, and stands beautifully while I dash back and forth! Similarly, the iPhone case spells quality. In addition, this premium case sports some fantastic features.
Black iPhone 4/4S Anti Radiation Case.
- Reduces Cell Phone Radiation (SAR) by 92% and Hot Spot Radiation (EFI) by 90%!
- Ultra Thin, Lightweight, Sleek Design.
- Durable and Impact Resistant.
With the word snugg in mind I marched ahead with a cookie idea. I attempted to snuggly fit in some Nutella into the heart of my cookie. At the end of my experiment, wasn’t too sure if the Nutella taste came through, but the cookies were a hit alright!
Soft cake like cookies, ‘no longer tiny’ hands sneaking them away from the cookie jar one after another. They seemed to hit the right spot with the kids. With a nice deep chocolate flavour, you could barely tell that these were whole grain cookies!
Maybe it’s the recent almost 100% switchover to healthier eating & whole grains, a sign of evolving tastes. Or maybe that chocolate and wholegrain are good ‘companions’, I have had loads of luck of late. I barely ever use plain flour anymore, unless it’s a special birthday cake, or maybe partly in bread. I’ve had a patch of good luck with 100% wholewheat bread too, so I ain’t complaining!
Recipe: Wholemeal Chocolate Nutella Cookies
Summary: Healthy, wholemeal, deep, dark, soft, cakey chocolate cookies, with a heart of Nutella.
Prep Time: 15 minutes
Total Time: 45 minutes plus chilling
Ingredients:
- For the chocolate cookies
- 130g wheat flour
- 85g oats
- 40g almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 200g granulated sugar
- 40g unsweetened cocoa powder
- 100g unsalted butter, at room temperature
- 2 eggs
- 3/4 teaspoon pure vanilla extract
- Filling
- 50g nutella
Method:
Run all the dry ingredients in bowl of food processor to mix.
Add the wet ingredients and process briefly until a cookie dough comes together.
Divide into 24 balls and chill for half an hour.
Line 2 cookie sheets with parchment paper.
Flatten each into a disk, then place a scant 1/2 tsp of Nutella into the centre and pull the dough up around it. Gently roll back into a ball, and flatten slightly. Place on cookie sheet. Repeat with rest. {You might need to grease or moisten your palms slightly if the weather is warm}
Leave to chill in freezer while you preheat the oven to 180C.
Bake for approx 25-30 minutes until the cookie feels firm to touch.
Leave on sheet for a minute, drizzle with warm caramel sauce if you like, them remove to cooling tray.
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Also find me on The Rabid Baker, The Times of India
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