Ingredients

The following ingredients have 12 Servings
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup dutch process cocoa powder (sifted)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream (chilled)
  • 1/4 cup granulated sugar
  • 4 oz cream cheese (full fat, softened)
  • 1/4 cup Nutella (room temperature)
  • Additional whipped cream (Nutella, and chopped hazelnuts for decorating, optional)

Instruction

  • Preheat oven to 350°. Spray a muffin tin with cooking spray.
  • In a small bowl, whisk together flour, baking powder, sifted dutch process cocoa powder, and salt. Set aside.
  • Beat butter and sugars on medium-high speed until light and fluffy.
  • Add egg and vanilla extract. Beat until combined.
  • Add flour mixture and mix until just combined.
  • Divide dough with a large cookie scoop between muffin cups and press dough down to flatten.
  • Bake for 10 minutes or until mostly set, but still soft in the middle.
  • As soon as the cookie cups come out of the oven, use the rounded tip of a kitchen utensil or a small jar to create a well in the center of the cookie.
  • Allow the cookie cups to cool in the pan for 10 minutes. Loosen each slightly by twisting in the pan, then remove them from the pan and transfer to a wire rack to cool completely.
  • While the cookies are cooling, prepare the Nutella mousse filling. Whip heavy cream until stiff peaks form. Set aside.
  • Beat sugar and cream cheese until smooth. Add Nutella and beat until incorporated.
  • Then fold cream cheese mixture into whipped cream.
  • Pipe a Nutella mousse into each cooled cookie. Refrigerate until set for about 2 hours, then top with whipped cream, Nutella, and chopped hazelnuts if desired.
  • Serve chilled and eat within 2-3 days.