DOUBLE CHOCOLATE NUTELLA STUFFED COOKIES
These Nutella stuffed cookies have the perfect consistency of soft and chewy, melting in your mouth with a burst of creamy chocolate hazelnut goodness.
INGREDIENTS
20 teaspoons of Nutella
1 and 1/2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup butter, unsalted, softened
1 cup brown sugar
1/2 cup sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla
1/2 cup unsweetened cocoa powder, sift if lumpy
1 and 1/4 cup chocolate chips
Sea salt for garnish
PREPARATION
1. Line a baking sheet with parchment paper and using a 1/2 tablespoon size spoon, scoop out 20 spoonfuls of Nutella onto the baking sheet. Store in freezer until solid, at least one hour or overnight.
2. Line another baking sheet with parchment paper.
3. Mix flour, cornstarch, baking soda and salt together in a medium bowl; set aside.
4. Using a handheld or stand mixer, beat the butter on medium-high speed until soft and slightly lightened in color.
5. Add both sugars and beat together until lightened in color and softened in texture.
6. Mix in the egg, egg yolk and vanilla until well blended, then add the cocoa powder and mix on low speed.
7. Add the flour mixture and mix just until combined, leaving a few streaks of flour behind.
8. Stir in the chocolate chips, scraping down the bottom and sides of the bowl to make sure that everything is well combined.
9. Using a measuring spoon, or your hands, scoop out the dough and roll them into 20 equal balls onto the lined baking sheet.
10. Using a finger, dig a hole into the dough, making sure not to go through.
11. Then, get the Nutella balls out of the freezer and working quickly, peel the Nutella balls from the baking sheet and place them in the middle of the dough holes.
12. Gather the dough up over the Nutella scoops to completely cover them and roll the dough into balls, placing them back onto the backing sheet.
13. Sprinkle with sea salt flakes and freeze for an hour or two before baking.
14. Preheat oven to 180°C and bake the cookies for 11 minutes exactly. Do not over-bake, because a minute over will give you hard cookies.
15. Let the cookies cool and then serve or store in an airtight container.
Notes:
With these cookies, you do not have to bake the entire batch at once. You can freeze the cookie dough balls up to a month and take a few out to bake when the craving hits!
Recipe adapted from Cleobuttera
