Nutella Swirled Chocolate Hazelnut Chunk Cookies!

So unless you've been living under a rock, I'm sure social media has made you aware that it is national chocolate chip cookie day today! I simply couldn't let this 'food holiday' pass by without paying homage to that classic cookie! 

Choc chip cookies are one of the things my mom baked most when we were growing up...and then when my older sister was old enough she started whipping them up too so there was always a good chance of finding a fresh batch in the kitchen! Whoever invented chocolate chip cookies deserves a giant trophy and a medal, make that a million medals...they've paved the way for cookie goodness forever! I like my desserts to be on the extravagant side, but even I can't turn down a simple humble chocolate chip cookie - they are timeless classics! and I think they are the kind of sweet treat that will be peoples favourites forever! 

On that note...let me introduce the humble chocolate chip cookie's older and crazier sister - the Nutella swirled chocolate hazelnut chunk cookie! yes you read that right.  Let's take a minute to break this down.  You start off with a brown sugar cookie which by itself would be delicious enough...but then you swirl a ton of dreamy creamy Nutella through the dough, and instead of just adding regular chocolate chips, you pimp it up by adding chocolate chunks because everyone knows chunks make a superior cookie! but not just any chunks, oh no...we're adding in Cadbury's whole nut chunks! so that to compliment the Nutella you have actual hazelnuts in your cookies too! 

I mean, if that description hasn't lured you in, I don't know what will! 

You need to bake these today! Sally, who invented this cookie on her blog shared a picture of them to instagram and that very same evening I just had to bake a batch because they looked too good not to! I then baked another batch two days later which is rare in this house, but we ran out of them so quick that it was essential to make more!! 

Don't say I didn't warn you, these are dangerously addictive! and will probably become your new favourite cookie! They are definitely the BEST cookie I've made this year! 

Nutella Swirled Chocolate Hazelnut Chunk Cookies:

Makes 18 

Adapted from Sally's Baking Addiction

1/2 cup (115g) unsalted butter, room temperature

3/4 cup (150g) packed light brown sugar 

1/2 cup (100g) caster sugar

1 large egg + 1 egg yolk

1 tsp vanilla extract

1/2 cup (148g) Nutella, divided

2 1/3 cups (295g) plain flour 

1 1/4 tsp bicarbonate of soda

1 tsp cornflour

1/2 tsp salt

1 1/4 cups (225g) whole nut milk chocolate, divided

Preheat oven to 180 degrees C. Line three large baking sheets with parchment paper or silicone baking mats.  

In a free standing electric mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until creamy.  Add the brown sugar and caster sugar and beat on medium high speed until fluffy.  Beat in egg, egg yolk, and vanilla on high speed until combined.  Stir the Nutella in the jar vigorously before using so the oils are not lurking at the top as this will cause your cookies to spread.  Beat in 1/4 cup (74g) of Nutella until combined.  

Whisk the flour, cornstarch, bicarbonate of soda and salt together in a large bowl.  On low speed, slowly mix into the wet ingredients until combined.  Chop chocolate into chunks.  Add 1 cup (180g) of whole nut chocolate chunks and mix on low for about 5-10 seconds until evenly distributed.  Turn the mixer off and add the remaining Nutella.  Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed...be careful not to overbeat.  Dough will be a little crumbly but that's not a problem. 

Roll dough into balls, larger than a tablespoon.  The warmth of your hands will help them come together.  Bake the cookies for 10 minutes, until slightly golden brown around the edges.  Rotate the sheets once during baking time.   The baked cookies will look extremely soft in the centre when you remove them from the oven.  Allow them to cool for 5 minutes on the baking sheet.   Gently press the remaining chocolate chunks into the tops of the slightly warm cookies (this is purely for looks!)

Transfer cookies to a cooling rack to cool completely.  

7 Layer Bars

Remember I told you about our upcoming trip across the border, well it happened and it was amazing! I stocked up on tons of yummy ingredients and baking equipment...the week we got home I baked four things in one day for a little party we were having at our house, so I think it's safe to say my baking mojo has returned!

The first time I made magic bars was last Christmas and I was a convert straight away! Since we arrived in Canada I have made them 3 different times and they've disappeared so quick they've never made it to the photography stage!

What's not to love about a graham cracker crust with a soft moist layer of sweetened condensed milk on top, and layers of toasted coconut, milk choc chips, white choc chips, peanut butter chips and salted peanuts on top! Last time around I made them they weren't 'authentic' 7 layer bars as I had fewer than 7 ingredients so this time I made the real deal!

They are so easy to throw together and I loved the addition of peanuts this time around, it added a fun salty balance against all the sweet! 

These are the pefect bake to whip up for your friends and family with the holidays approaching, as they really don't take very much time and as long as you have a tin of condensed milk in your cupboard you can pretty much go crazy with whatever toppings take your fancy!



7 Layer Bars:
Makes 16
Adapted from Eagle Brand

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

1 (14 oz. can) sweetened condensed milk
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips
1/2 cup peanuts
1 1/3 cups shredded coconut

Preheat oven to 180 degrees C/350 degrees F.
Grease a 13 x 9 inch baking pan.

Combine graham cracker crumbs and butter, mix well.  Press crumb mixture firmly into the bottom of the pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with remaining chocolate chips and peanuts.  Sprinkle the shredded coconut over everything.  Press down firmly with fork.

Bake 25-30 minutes or until lightly browned on top.
Leave to cool in pans.
Then cut into bars and transfer to cool completely on a wire rack.

Pumpkin & Choc Chip Banana Bread

So I made these delicious little loaves back for Canadian Thanksgiving which was October 8th! It's taken me a while to get around to blogging about them because these pictures are not great! How I miss my collection of beautiful cake stands that are all packed away back in England in my parents attic! Instead I had to make do with a chopping board and our fall table runner from Wal Mart! Sad times! 

I was planning to be totally traditional and make a pumpkin pie but it's not my husbands favourite, when I gave him the choice of pie or me revamping one of his absolute faves - choc chip banana bread, it was no contest for him! 

Plus there doesn't seem to be enough banana bread variations on my blog just yet ;)

I also decided to bake mini versions because everything is more fun in mini form! The flavours worked really well together, it was super moist from the pureed pumpkin and the mashed banana, with just the right amount of spice coming through and when it was warmed up you had melting pools of chocolate too - delish! 

For all my American followers out there who are currently planning their Thanksgiving menu's, why not give this a try!

Pumpkin & Choc Chip Banana Bread:

Makes 4 mini loaves or 1 regular sized loaf

From Yummly

1 1/2 cups brown sugar (firmly packed)

3/4 cup softened unsalted butter

3 beaten large eggs

1 cup pumpkin (cooked or canned)

2 mashed bananas (ripe)

3 cups plain flour

2 tsp bicarbonate of soda/baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp baking powder

1/2 tsp salt

1/2 cup semi-sweet/dark chocolate chips

Preheat oven to 350 degrees F.

In a large bowl combine brown sugar, butter and eggs.  Mix until mixture is light and fluffy, approximately 1 to 2 minutes.  Add pumpkin and bananas, mix well, for another 2 minutes.  

Add remaining ingredients, except chocolate chips, mix until just moistened for another minute.  Stir in chocolate chips with a spoon.

Pour into four greased mini loaf pans, or one regular sized loaf pan.

Bake for 40-50 minutes or until a knife inserted comes out clean.  

Cool for 5 minutes and then remove from pans and transfer to a wire rack to cool completely.  

Serve warm with lashings of butter! It's the best way!

Speaking of pumpkin, I also made these cute little peanut butter filled pretzel pumpkins for a Halloween party we went too.  They won the prize for the best dessert of the night! but I forgot to take proper photos of them as I was in rush to get them finished and paint my nails with maple leaves for being a Canadian Hockey Fan! so you'll have to make do with this instagram pic! 

If you want to make some, you can follow Erica's recipe.  Instead of using chocolate chips to make my jack-o-lantern faces I just used an edible food marker.