Salted Dark Chocolate Espresso Nutella Cookies
ooo boy is my kitchen happy when the Nutella jar is on the counter. Well maybe my tummy is. Ok both.
yum yum yum yum!
I was going to add “sandwich” to the title too but I figured it was getting a little long. You know how you want everyone to know exactly how awesome your treats are and all of the different ingredients that go into them that make them tasty? So the name of the treat keeps getting longer and longer. But you don’t care because they’re just so completely awesome. oo yes. That’s these cookies. They’re incredible. Chocolately Chewy that Hazelnut goodness with a dash of espresso and sprinkle of salt on top. yummm
So I’m going to sit outside with Mr. Nut and enjoy a Salted Dark Chocolate Nutella Sandwich Cookie. Because it’s a be-utiful spring storm a rolling in day.
Note: These are also good with caramel filling. yummmmm…. and highly addictive.
Salted Dark Chocolate Nutella Cookies
Adapted from: The Faux Martha
1 3/4 cup all-purpose flour
1/2 cup unsweetened dark Dutch processed cocoa powder
1/4 cup oats, lightly ground in food processor
1 tsp baking soda
1/4 tsp baking powder
1 tsp espresso powder
3/4 cups unsalted butter, room temperature
2 tbsp Nutella + more for filling
1 1/2 cup sugar
Preheat over to 375 degrees. Line baking sheets with parchment paper.
In a bowl whisk together flour, cocoa powder, oats, baking soda, baking powder, and espresso powder. Set aside.
In an electric mixer, cream together the butter, Nutella, and sugar until light and fluffy. Mix in the egg. Slowly add in the flour mixture until incorporated.
Roll dough into tablespoon sized balls and place about 2 inches apart on baking sheets. Flatten balls with the bottom of a glass and sprinkle with sea salt. These will spread about 1/2 inch.
Bake for 8-9 minutes or until cracks start to form. Cool on a cooling rack. Fill with Nutella once completely cool.