Thursday, July 22, 2010

Nutella Filled Mocha Shortbread Sandwiches

Before my adventure to Italy, I wasn't a Nutella person.  While in Italy, I finally had the opportunity to taste  a little slice of heaven.  While Nutella tastes different (at least to me) in Italy then in America, it still is delicious here in the States.

Yes I just referred to America as "The States."  How European of me.

I spotted these cookies on My Baking Addiction way back when she posted them and knew I had to make them.  I brought in the Chocolate Chip Pretzel cookies and Oatmeal Craisin cookies to work one day and ever since then, my co workers were asking for more cookies!

Before work last Friday I decided to bake some cookies for them.  Only issue, I didn't read the recipe fully and missed the whole "chill for at least 1 hour before rolling out" tidbit. time to bake and get to work on time. :(

I finally got around to baking them Sunday night and holy moly they were well worth the wait!!!  I used a mixture of flour and sweetened cocoa powdered to roll them out.  Unsweetened would work just as well, I just happen to have sweetened because a certain somebody went food shopping without her glasses and well, things are starting to become difficult for her to read.  (Sorry mommy!)

Now off to the cookies.  The dough is super simple to make.  It starts out by creaming a majority of the ingredients, adding in the flour and cocoa and wrapping in plastic wrap.  No joke.  There isn't that much sugar in the recipe (be it that I am comparing it to the 1 cup of brown sugar and 3 tablespoons of granulated sugar in my chocolate chip cookies) but it is not missed.  If (and when) you sandwich the cookies, the Nutella really adds sweetness while bringing all the flavors together.

When I brought these to work Monday, let's just say I didn't have a tough time getting them all to go ;) I mean can you blame them? Do you see that shiny Nutella dropping from the spoon? Can you fathom how luxurious of a combo espresso and chocolate make?

Quote of the night: "Chelsey, you should call these psycho cookies! Because oh wow are these psycho!!  You should include that in your blog."  Yes that's my daddy for you, such a supporter of the bloggie :)
Oh and if you are the family member who DOESN'T like Nutella, like mommy Green, use some jam! We used just the basic store brand raspberry and they were delicious as well!

Off to read about Respiratory and Cardiac Emergencies! Oh yea you should be jealous... 

With love and cupcakes,

Mocha Shortbread (adapted from My Baking Addiction)

1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons instant espresso granules
1 ¾ cups all purpose flour
¼ cup cocoa powder
1/4 teaspoon kosher salt
If desired; Hazelnut Spread (Nutella) to sandwich cookies
1. In a mixing bowl, cream butter, sugars, vanilla and instant espresso granules.
2. In a medium bowl, sift together the flour, cocoa powder and salt
3. Gradually mix the flour mixture into the butter mixture until fully incorporated
4. Cover bowl and refrigerate for one hour.  ( refrigerated mine for a few days--until I got around to baking them)
5. On a lightly floured surface, roll out to ¼ inch thickness. Cut with floured 2-in. to 3-in. cookie cutters. Place cookies 2 inches apart on parchment lined baking sheets. (I used a mixture of flour and cocoa)
6. Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
7. Once cookies are completely cooled, sandwich them together with your desired amount of Hazelnut Spread (Nutella).
*Note: When not working with the Shortbread dough, place it back into the refrigerator; this will enable an easier rolling process.


  1. Hey Chelsea,
    These look amazing!! Can you send some down south, lol. You really have a talent for writing. Wish you lived here so you can make Sarah's bday cake, I'm sure it would KickAss. Say hi to mommy Green. xoxox cuz francine

  2. oh wow i love these! I need to find some cookie cutters like that and then make these :) thanks!



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