Nutella Stuffed Cookies (Print Version)
# Ingredients:
01 -
10 tbsp Nutella (slightly heaped).
02 -
1/2 cup dark chocolate chips (or 70% dark chocolate, chopped).
03 -
1 1/3 cups plain flour.
04 -
1/2 tsp baking soda.
05 -
1/4 tsp kosher salt.
06 -
120g unsalted butter (8 tbsp), cut into 1cm cubes.
07 -
2/3 cup brown sugar, tightly packed.
08 -
1 tsp vanilla extract.
09 -
1 tsp honey or corn syrup.
10 -
1 large egg (55g), room temperature.
# Instructions:
01 -
Mix flour, baking soda and salt in a bowl, set aside.
02 -
Microwave butter 30 seconds until mostly melted, stir to finish melting until 'milky' not clear yellow.
03 -
Mix sugar, vanilla and honey into butter until combined.
04 -
Stir in egg until mixture looks like caramel.
05 -
Mix in flour mixture, cover and chill 1.5 hours.
06 -
Line tray with parchment, spread Nutella into 8mm thick rounds, freeze 1 hour.
07 -
Heat oven to 180°C/350°F (160°C fan). Grease and line 2 trays.
08 -
Shape dough into 18cm log, cut into 10 pieces.
09 -
Flatten each piece, add frozen Nutella, wrap dough around it completely.
10 -
Shape into 1.5cm thick rounds, press chocolate chips into surface.
11 -
Place 5 cookies per tray, 8cm apart.
12 -
Bake 12-13 minutes until edges golden, center pale golden.
13 -
Cool 10 minutes on tray, then 5 minutes on rack.
# Notes:
01 -
Best eaten exactly 15 minutes after baking.
02 -
Keep unused Nutella frozen and dough chilled.
03 -
Ensure Nutella is fully sealed in dough to prevent leaks.
04 -
Makes 10 generous 10cm wide cookies.
05 -
Great for 3 days stored in airtight container.
06 -
Recipe works in all countries except Japan (use weights).
07 -
Works with fully melted butter but milky is better.
08 -
Some Nutella can peek through top but seal sides well.