Nutella Cookies with St. Barthélemy Barbera Port

I fell in love with Nutella when I spent a summer as a Nanny in France. I was searching recipes using the chocolate hazelnut spread, and I found several for biscotti. However, I like cookies soft and chewy, so I modified a biscotti recipe to make these cookies. And they came out just as I like them.


WINE: 2002 St. Barthélemy Barbera Port, Lodi

This dessert wine boasts floral notes on the nose. The palate is full of cherry giving way to licorice and spice. The body is full yet not as sweet as many Ports I have had. Port and chocolate is a natural pairing, but I like that this one is not too sweet. I also think a slightly sweet Prosecco or Cava would be a fun pairing too. And let’s be honest, any red wine will work with chocolate!

RECIPE: Nutella Cookies
Makes ~32 cookies

Ingredients:
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup Nutella
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted hazelnuts
• 1 cup white chocolate chips (~half a bag)

Directions:
1. Preheat oven to 350° F.
2. Put flour, baking powder, baking soda and salt in sifter. Set aside.
3. In mixing bowl cream together the butter, Nutella, brown sugar and sugar. This is much easier to do this with an electric mixer as the Nutella is a little thick. With the mixer it takes a few minutes to get this well combined.
4. Add the egg and vanilla and mix for another minute until smooth.
5. Sift in the dry ingredients (flour, baking soda, baking powder and salt). Stir until all is well-mixed. The dough will be very soft.
6. Fold in hazelnuts and white chocolate chips.
7. Spoon out about a tablespoon onto a cookie sheet.
8. Bake for about nine minutes until the edges are just beginning to brown. The cookies will not look done, but this is the key to soft cookies. Let cool then enjoy.