Tuesday, December 21, 2010

Nutella Walnut Cookies- variation

I wanted to bake these to take to give to family in India. After all, who's really going to complain if something involves chocolate, nutella, butter and nuts? I threw in the nuts at the last moment, quite literally, because initially I had planned on oatmeal/raisin/walnut and then my sister kindly informed me that she really just wants nutella cookies. Okay! So I just combined the two.

This time I followed a different recipe and I think I like this better. What's different?

1) Higher white sugar to brown sugar ratio

2) Room temperature dough (not chilled) which enables the cookie to spread easier resulting in a chewier and less cakier cookie.

3)  I used part browned butter and part regular softened room temperature butter. This really really enhances the flavour.

I also got some of these tips from an Alton Brown cookie episode I had watched just the previous day in which he talks about the basic differences in the three types of cookies- Thin, Puffy and Chewy. Very, very helpful, IMHO.

The rest of the recipe is very similar to this one from ivoryhut except I added little more than 1/2 cup white sugar and 1/4 cup brown sugar. I also threw in semi sweet chocolate chips for good measure.


  1. yummmm! Browned butter in a cookie? rock on

  2. looks yummy...were they crunchy or chewy???

  3. Kelly- I think Im going to make browned butter a regular in my cookies. The flavour is really amazing.
    mom- crunchy on the out and nice and chewy on the inside. Aarti devoured them.


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