Friday, August 9, 2013

Nutella Filled Chocolate Chip Cookies

These cookies are good. Whether they are stuffed with Nutella or not.

The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.

Adapted from Two Peas and Their Pod, makes 12 to 18 cookies


1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella


Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.

In a bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.

Add the dry ingredients and mix just until combined. Stir in the chocolate chips.

Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.

Bake cookies until lightly browned around the edges, about  12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.

And then watch them disappear.


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