Nutella Stuffed Cookies (Print Version)
# Ingredients:
01 -
1/2 teaspoon baking powder.
02 -
3/4 teaspoon kosher salt.
03 -
1/2 cup (125g) Nutella.
04 -
2 teaspoons vanilla extract.
05 -
1 1/4 cup (165g) all purpose flour.
06 -
1/2 teaspoon baking soda.
07 -
1 large egg.
08 -
1/2 cup (110g) unsalted butter, melted and cooled.
09 -
1/3 cup (75g) granulated sugar.
10 -
1 cup (180g) dark chocolate chips, save extra for the top.
11 -
1/2 cup (100g) light brown sugar, packed.
12 -
Flaky sea salt for sprinkling over at the end.
# Instructions:
01 -
Spoon out 8 tablespoons of Nutella onto a parchment-covered plate. Pop it into the freezer while you’re prepping the dough.
02 -
In a small bowl, mix together the flour, salt, baking powder, and baking soda until combined.
03 -
Whisk the butter with both sugars hard for a minute or two. Crack in the egg, throw in the vanilla, and whisk another minute until smooth.
04 -
Slowly fold the dry mixture into the wet mixture. When there’s just a little dry left, mix in the chocolate chips.
05 -
Wrap the bowl and stick it in the fridge for 30 minutes so the dough stiffens a bit.
06 -
Set oven to 350F. Scoop out 1/4 cup of dough per cookie, flatten it in your palm, pop in the frozen Nutella, and fold the dough around it completely. Bake for 13-15 minutes until edges are golden brown. Toss some flaky sea salt on top.
# Notes:
01 -
Allow cookies to sit out and cool for 20 minutes before eating.
02 -
The middles should still look a little soft when they’re done.
03 -
Leave plenty of space between cookies on your baking tray.