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Chocolate bomb cookies with nutella, walnuts and dark chocolate

April 23, 2011

Are these very different from my last cookie post? Yes, apparently. These are very, very chocolatey. Double chocolatey. Big on the cocoa. Taken to the extreme with brown butter for extra toffee-nutty goodness, and tempered with walnuts. Made slightly less guilt-inducing with wholemeal/wheat/grain (honestly can we just decide on ONE name?!) flour, and 3/4 the original amount of sugar (in fact I think you could get away with further decreases to be honest). A very Easter appropriate treat I like to think.

Also excellent for sneaking away to bed when you’re recovering from a nasty cold.

Chocolate bomb cookies

makes well over 40 medium size cookies (you can freeze the dough though).

Thanks to Tracey’s culinary adventures for the original recipe! Below is the reduced-sugar version. They’re still rather sweet though.

  • 130g unsalted butter
  • 1/2c light brown sugar
  • 1/4c white sugar
  • 160g, or 1/2c nutella
  • 1 egg
  • 1c plain white flour
  • 1/2c wholemeal flour
  • 3/4 tsp baking soda
  • pinch salt
  • about 100-120g chocolate, chopped finely*
* Aim to chop them the size of regular chocolate chips, and use a large sharp chef’s knife or cleaver. Chopping them yourself is the secret to ethereal chocolate chip cookies, because you get lots of little bits of chocolate all throughout the cookie. Once you try it you’ll never buy chips again.
Preheat oven to 175C (350F), with a rack centred. Grease two baking trays.
Brown your butter by heating it in a medium sized saucepan on medium heat. First it will start to bubble – start mixing with a silicon spatula or wooden spoon, scraping the bottom constantly. Eventually it will start to foam and you’ll spy little brown flecks appearing through the foam. Remove from heat immediately and let cool until warm. Stir in sugar. The mixture will be grainy.
Beat in egg until the mixture is smoother, then beat in nutella until smooth. Sift over flours, baking soda and salt. Mix in until just incorporated, then stir through the chocolate and walnuts. The mixture should be a bit sticky but possible to mould into little balls of dough with your hand. I made mine quite small (large teaspoon sized spheres).
Place balls 1″ apart on greased baking trays, and bake about 8-10 minutes until the cookie dough bits no longer look completely smooth and have dried a little. The centre should not spring back when poked – they will almost feel runny. If you want crunchy cookies, bake about 12 minutes. The crunchier version will keep its shape better (see bottom picture)
Cool on baking tray for five minutes before removing with a metal spatula to a cooling rack to cool completely.
Top: Crunchy on the edges, slightly soft in the centre. Firms up quite a lot the next day to be a seriously crunchy, but not hard, cookie.
Bottom: Crispy on the edges, soft and chewy in the middle. Soft and crumbly the next day, but not crunchy.
Hope everyone has a great weekend, Easter-related or not :)

Currently Clickalicious

Yeesh I’m bad at remembering to do this! Here are my top clicks of the moment:
David Lebovitz’s brown butter carrot cake @ Lime Cake
Flourless pistachio cake @ Marcus Samuelsson
Walnut cacao nib cookies @ Mu Shi Tza
No knead pasta dough (that doesn’t suck) @ The Second Pancake
Crispy potato roast @ Smitten Kitchen
Liptauer cheese crostini @ 101 Cookbooks 
Brown rice balls with olives & herbs @ Yummy Supper
Paneer parathas @ The Second Pancake
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10 Comments leave one →
  1. April 24, 2011 8:53 am

    Oooh, those look so yummy :) I love the whole (whatever you want to call it) flour in it. We really do need to decide one name, I keep going back and forth between a few, it’s kind of awkward, haha.

  2. April 24, 2011 2:29 pm

    I highly doubt these are different than your last post. Only one way to find out.:) Isn’t it fun when research mode involves a spatula?

  3. April 26, 2011 11:41 am

    double chocolatey?! hello!

  4. April 27, 2011 12:19 pm

    H: I feel like a traitor for saying this, but whole wheat does make the most sense >.< It tastes really great in these cookies though, without taking over and tasting at all bran-like. No one from my potluck commented on the whole wheat aspect at all!

    R: Hehe…there are much less caramelly toffee notes, and much less nuttiness. They're more background flavours that complement the chocolate really well. But hey I shouldn't overanalyse, since they are just cookies.

    Y: Yes, and I think these are probably some of the more healthy ones I've seen!

  5. May 10, 2011 1:02 am

    Made these on Friday, all I can say is “YUM”! Thank you!

  6. June 10, 2011 6:15 am

    are these the ones that me and dave took the leftovers of? could i just not put any sugar in? you know how i feel about sugar…

  7. June 10, 2011 12:27 pm

    S: Buahaha, yes they are and no I do not recommend omitting the sugar, they will be rock hard dough lumps. You could probably get away with using 3/4 the amount of sugar?

Trackbacks

  1. My new cookie go-to recipe, plus walnut & ginger cookies | Two Spoons
  2. Oat, hazelnut and chocolate chip cookies | Green and Ginger

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