Welcome to a milestone episode for the SIP (Shelter in Place) Series on The Stir Podcast!
This is our 30th episode of the SIP Series, created in late spring as a spin-off to The Stir in the wake of the global pandemic. Thanks to host Trish Muyco-Tobin and guest co-host Debbie Baldwin, we have accumulated more than two dozen binge-worthy lists to enjoy movies and television shows while safely at home.
This week, our must-see movie list captures wealth and excess in films – money, mansions, cars, designer clothing, jewelry and other finery of the rich and famous.
From the gold and gilt of Versailles to the exuberance of a Gatsby soirée, we have all the moneyed eye candy for your viewing pleasure!
Watch Volume 30 of the SIP (Shelter in Place) Series on The Stir here
We continue the fantasy on our next episode (premiering in January 2021!), when we pick out television’s flashiest and wealthiest.
For dessert, we have a recipe from Sally’s Baking Addiction that’ll take your basic chocolate chip cookie up a notch: Nutella Chocolate Chip Cookies combine the winning flavors of hazelnut and chocolate – plus a hint of sea salt – into one mouthwatering cookie!
It’s the perfect cookie for Santa – unless you’re naughty and not sharing!
NUTELLA CHOCOLATE CHIP COOKIES
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 t pure vanilla extract
- 1/2 cup Nutella or other high-quality hazelnut butter, divided
- 2 – 1/3 cups all-purpose flour
- 1 – 1/4 t baking soda
- 1 t cornstarch
- 1/2 t salt
- 1 – 1/4 cups semi-sweet chocolate chips, divided
- sea salt, to taste
Directions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup of Nutella until combined.
- Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup of chocolate chips and mix on low for about 5 to 10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5 to 10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
- Scoop and roll balls of dough, about 1 tablespoon of dough each, into balls. The warmth of your hands will help them come together. Arrange 3 inches apart on prepared baking sheets.
- Bake the cookies for 10 minutes or until slightly golden brown around the edges. Rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven.
- Cool for 5 minutes on the baking sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle of sea salt. Transfer cookies to a cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to one week.
Recipe courtesy of Sally’s Baking Addiction
Click here to find more recipes featured on The Stir.
