Nutella Pocket Cookies

What better way to celebrate summer than with cookies? I wanted a recipe involving chocolate. It just happened that when everybody was clearing out their kitchens for the semester, my roommate and I ended up with at least 3 open containers of Nutella. Luckily, this recipe helped use two of those.

Adapted from this recipe.

Nutella "Ravioli" Cookies

Dough:                                                                   

1 1/2 cups powdered sugar

1/2 lb  unsalted butter, softened

1 egg

1 tsp vanilla extract

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp cream of tartar

1. Cream the powdered sugar and butter for at least 3 minutes. Add the eggs one at a time and scrape down the bowl after each egg. Add vanilla and mix for 2 more minutes.

2. Mix in the flour, baking soda and cream of tartar while mixer is on slow speed. Mix till you have a smooth dough. Chill for at least 4 hours before rolling out.

3. Preheat oven to 350F

4. Roll out cookie dough to about a 1/4 inch thickness.

5. Using a cookie cutter or a glass dipped in flour, cut out rounds.

6. Put a small spoonful of Nutella into the center of each round.

7. Fold rounds over to create half moon shapes and gently seal edges.

8. Place on an ungreased cookie sheet and bake for 9-10 minutes.

9. Remove to racks. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute, stirring at 20 second intervals).

10. Remove and using a fork, drizzle chocolate over cookies. If the chocolate isn't drizzling well, you can use a plastic bag with the end snipped off to pipe it on.

11. Repeat with white chocolate chips.

My notes:

If you visited the website this is adapted from, you might notice that I only made 1/3 of the recipe... I still ended up with at least 30 cookies. I also didn't chill the dough for 4 hours since I was dealing with less dough - I actually just put it in the freezer until it was easy to handle. The cookies were a huge hit. They tasted and looked great.