Nutella Stuffed Cookies

Name: Nutella Stuffed Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 10
Cuisine: International
Ingredients: 400 g jar Nutella (½ - 2/3 of the jar); 225 g Unsalted butter; 150 g Light brown sugar (normal or muscovado); 150 g Caster sugar; 1 Egg; 1 Egg yolk; 2 tsp Vanilla paste or extract; 1 tbsp Sour cream / creme fraiche; 285 g Plain flour; 1 heaped tsp Bicarbonate of soda; 100 g Dark chocolate (chips or bar); 100 g Milk chocolate (chips or bar)

Love Baking Over a year ago 1,914 views

Prep: 15 mins

Cook: 12 mins

Serves: 10

Ingredients

400 g jar Nutella (½ - 2/3 of the jar)
225 g Unsalted butter
150 g Light brown sugar (normal or muscovado)
150 g Caster sugar
1 Egg
1 Egg yolk
2 tsp Vanilla paste or extract
1 tbsp Sour cream / creme fraiche
285 g Plain flour
1 heaped tsp Bicarbonate of soda
100 g Dark chocolate (chips or bar)
100 g Milk chocolate (chips or bar)

Accompaniment

Description

Giant double chocolate chip cookies made with browned butter and vanilla, with a surprise lump of Nutella in the middle.

Method

1
At least a couple of hours before making the cookies, using a teaspoon or melon baller, scoop 20 balls of Nutella from the jar and place on a tray / baking sheet lined with a large piece of cling film.
2
Fold the cling film over the top to loosely cover, then place in the freezer until frozen solid.
3
Put the butter in a saucepan over a medium heat.
4
Once it has melted, keep it on the heat, and stir often, until it goes foamy and then begins to brown and smell nutty. This will take about 8 minutes in total, from solid.
5
Once golden brown, pour into a mixing bowl and leave to cool.
6
Add both the sugars to the cooled browned butter and beat for a couple of minutes until smooth.
7
Then beat in the egg, extra yolk, vanilla and sour cream / creme fraiche.
8
Sift in the flour and bicarbonate of soda.
9
Unless using chocolate chips, chop the chocolate into little chunks.
10
Add the chopped chocolate / chocolate chips to the bowl and briefly beat again, just to evenly distribute the chocolate.
11
Scoop the dough into a lidded box, or wrap in cling film, and chill in the fridge for at least an hour.
12
Line one or more baking trays with baking paper or a silicone mat.
13
Take a golfball sized piece of cookie dough, flatten it out and place a blob of frozen Nutella in the middle, then wrap it in the dough to form a ball again.
14
Place on the lined baking tray and repeat, placing the balls at least 5 cm apart as they will spread a lot (4 or 5 per baking tray).
15
Return to the fridge for 10-15 minutes while you heat the oven to 180 degrees C.
16
Bake for 10-12 minutes.
17
Leave to cool on the baking tray for at least 10 minutes, then move to a wire rack to cool completely (or eat whilst still warm).

Chef's Tips

*These can be kept in the freezer for ages so just make them and use them when needed. Once frozen hard, they can be put in a small freezer bag to save on space.
**Unbaked dough can be kept in the fridge for a few days.

As with most cookies, once baked these will keep well in an airtight tin for 3-4 days, but I tend to just bake a few at a time and eat them on the same day.