nutella cookies

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Nutella Stuffed Chocolate Chip Cookies

YIELD: about 2 dozen cookies

Ingredients:

2/3 cup Nutella
1 cup unsalted butter, cut into 1-inch pieces
2 ¼ cups all-purpose flour
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ½ cups packed light-brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
¾ cup milk chocolate chips
coarse sea salt

Directions:

Line a baking sheet with parchment paper. Place Nutella in a pastry bag fitted with a medium round tip or a ziploc bag with the corner sipped off. Pipe 1 ½ teaspoon dollops of Nutella onto the parchment paper, you should have about 26 dollops. Transfer the baking sheet to the freezer for at least 45 minutes, or while you prepare the cookie dough.
In a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl. Cool to room temperature, about 25 minutes.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, whisk together the browned butter and brown sugar until combined. Add eggs and vanilla and mix well. Using a rubber spatula, fold dry ingredients into egg mixture until just combined. Fold in chocolate chips. Wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms, then flatten the dough ball and place 1 frozen Nutella dollop in the center of the dough. Top with another heaping tablespoon of dough and roll into a 3 inch ball (Each cookie will have 2 tablespoons of dough). Repeat with the remaining dough, spacing the balls about 3 inches apart (you should be able to fit 8 cookies on each sheet). Sprinkle each cookie with sea salt.
Bake for 11 to 14 minutes, sprinkling lightly with additional sea salt after baking if desired. Let cookies cool on sheets for 2 minutes before transferring to wire racks to cool completely.

HOLD ON TO YOUR SEATS CAUSE I’M ABOUT TO ROCK YOUR WORLD WITH THESE BABIES, IT’S LIKE CHEWY HOT CHOCOLATE.

WHAT YOU’LL NEED:

  • 2 ROOM TEMP EGGS
  • 1/3 CUP OF SUGAR (PREFERABLY FINE SUGAR OR CONFECTIONERS SUGAR)
  • 1/3 OF UNSWEETENED COCOA POWDER (GET THE HERSHEYS ONE PREFERABLY)
  • AS MUCH NUTELLA AS YOU WANT (NOT THE WHOLE JAR LET’S NOT GO CRAZY HERE. MAYBE LIKE ½ CUP TO A 1 CUP)
  • 1 TEASPOON VANILLA EXTRACT (YOU DON’T NEED THIS BUT IT MIGHT BE NICE)
  • A PINCH OF SALT
  • PARCHMENT PAPER. NO FOIL, NO WAX PAPER, DON’T GO NAKED EITHER. GET PARCHMENT!!!
  • HOPEFULLY A MIXER CAUSE IT’LL BE A PAIN IN THE ASS TO DO THIS BY HAND.

HOW TO GET THIS:

PREHEAT YOUR OVEN TO 320 F OR 160 C

SEPARATE YOUR EGG YOLKS FROM THE WHITES. DO WHAT YOU WANT WITH THE YOLKS CAUSE WE NEED THE WHITES.

WHISK THEM WHITES UP TILL THEY HAVE SOFT PEAKS. THEN ADD THE SUGAR IN ONE SPOON AT A TIME. TAKE YOUR TIME DON’T JUST DUMP IT ALL IN.

THEN ONCE YOU GET STIFF AS MOUNTAIN PEAKS DUMP 1/3 OF YOUR COCOA IN AND WHISK KEEP ADDING IN 1/3 UNTIL FULLY INCORPORATED (IT’S OKAY IF IT DEFLATES A LITTLE)

PUT IN YOUR PINCH OF SALT. JUST A LITTLE BIT. AND VANILLA RIGHT NOW/

NEXT POP YOUR NUTELLA IN A BOWL IN THE MICROWAVE FOR 30 SECONDS TO LOOSEN IT UP LIKE BUTTER.

THEN POUR THE WARM GODLY MIXTURE INTO YOUR EGG/COCOA MIXTURE.

AND FOLD, DON’T MIX FOR THE LOVE ALL THAT’S HOLY PLEASE FOLD IT. IT DOESN’T NEED TO BE FULLY INCORPORATED IT’S OKAY IF THERE’S LUMPS BUT WE DON’T NEED WHITE AND BROWN STREAKS MMKAY?

THEN POUR IT IN A PIPING BAG (OR A ZIPLOC BAG IF YOU’RE POOR LIKE ME).

TAKE A LITTLE DAB OF YOUR BATTER AND PLACE IT ON ALL FOUR CORNERS OF YOUR BAKING SHEET AND PLACE THE PARCHMENT PAPER ON IT (HELPS IT STAY IN PLACE)

AND PIPE THE THICK LIQUIDY MIXTURE ONTO THE SHEET WITH AN INCH OR TWO APART.

PLACE THAT SHIT IN THE OVEN AND WAIT A FEW MINUTES.

IT’LL BE DONE WHEN IT STARTS CRACKIN LIKE LAVA AND SHINY ON TOP. TAKE IT OUT AND TAKE THE PARCHMENT AND PLACE IT ON A RACK OR A TABLE OR SOMETHING AND WAIT FOR IT TO COOL.

GAIN A COUPLE POUNDS. YOU CAN’T RESIST THESE.

IT’LL MAKE ABOUT 12-20 COOKIES DEPENDING ON HOW BIG YOU MAKE THEM. IT’LL BE DOWN TO 10 COOKIES WHEN YOU DECIDE TO SERVE THEM. AND THEY’RE GLUTEN FREEEEEE!

Making this automatically rebloggable just in case other folks would like to know how to make delicious Nutella cookies. 

STEP ONE: You’re gonna preheat you’re oven to 350 degrees. 

STEP TWO: Get out a nice mixing bowl, Nutella, flour, and en egg. (That’s literally all you need, bro) 

STEP THREE: Get out yo measuring cups, and measure 1 cup of Nutella and 1 cup of flour.

STEP FOUR:  Crack dat egg open, and mix all three ingredients in the bowl together. Mix that shit until you can’t mix anymore. EDIT: The mix isnt going to feel like regular cookie dough, so mixing with your hands might be easier. 

STEP FIVE: On a baking/cookie sheet, start places clumps of the mix onto the sheet. I’m not gonna tell you how big they should be; that’s for you to decide. I made them so it made about 2 dozen cookies. (And they were decently sized)

STEP SIX: Bake that shit for about 10 minutes, or until fully baked. However long your oven may take to bake these.

STEP SEVEN: Take them out of the oven and dig in. Screw letting it cool, get yourself a nice big ol’ glass of milk and enjoy your damn Nutella cookies.