Divine Dining

Chocolate hazelnut filled cookies — heaven-filled treats
Feb. 18, 2014 @ 02:51 PM

I consider myself to be a grown-up. I’m 32. I take the trash out. I become excited about getting home décor catalogs in the mail. I dream, not about wild nights out, but about taking a nice nap with my dog. I am an adult. But on a recent Sunday evening, after one of those wild naps, I awoke with the irrational and overwhelming urge for one thing: cookies filled with chocolate hazelnut spread. 

Now, as far as I know, the folks who created that heavenly spread do not endorse this here column (much to my chagrin), so I will henceforth refer to it as Chocolate Hazelnut Spread. (It has another official name, brought to you by the letter N, so just insert that in your mind.) Anywhoo, this adult woke up needing cookies filled with that chocolatey, nutty goodness. I made a big batch, and in all my 32-year-old glory, settled in for a supper consisting entirely of cookies. Okay, and a respectable cup of Irish tea, as well. I mean, I’m not a total barbarian.

Who says you can’t bake your cookies and eat them for dinner, too? Not me, y’all. I say being an adult means getting to eat whatever you like, whenever you like (within reason, of course). And I assure you that, when you make a batch of these heaven-filled treats, you’ll want them for supper, too. 

Chocolate hazelnut filled cookies

Makes 2 dozen.

Ingredients:

1-1⁄4 c all-purpose flour

1⁄2 t baking soda

1⁄2 t salt

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1⁄2 cup chocolate hazelnut spread (this can be found near peanut butter in the grocery store)

Preheat oven to 350 degrees. Sift together flour, baking soda and salt; set aside. Cream together sugar and butter until light and fluffy. Add egg and vanilla and mix well. Add flour mixture in two batches, mixing just until combined. Take a teaspoonful of the dough, roll into a ball and then make an indention with your thumb. Add a small (about 1⁄2 teaspoonful) of chocolate hazelnut spread and fill the indentation. I find that a butter knife works best for this. Form the dough back into a ball, covering the chocolate center. Repeat with remaining dough. Bake 1 inch apart on a parchment lined baking sheet for 10 minutes, until just beginning to get brown at edges. Serve with Irish tea or a nice tall glass of milk, and call it supper. You can always have salad tomorrow.

Share your beloved recipes with me at heraldfood@gmail.com.

The Rev. Whitney Wilkinson is pastor of Cameron Presbyterian Church.