Nutella Cookies
Soft, Fudgy, Chewy stuffed Nutella Cookies
Ingredients
- 15 tbsp Nutella or Spread of your choice
- 175 g Unsalted Butter at room temperature
- 200 g Dark Brown Sugar
- 100 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 255 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 200 g Dark Chocolate chopped, I like 70% but often end up using all the odds and ends we have left knocking about
Instructions
- Line 3 baking trays with baking paper.
- Add 15 seperate blobs of Nutella onto a lined tray and freeze for 10 minutes.
- Beat butter and sugar for 4 - 5 minutes until light and creamy.
- Now add the egg and vanilla and mix for a minute then fold in the remaining ingredients until you have a soft dough.
- Using an ice cream scoop, scoop out portions of dough onto the lined baking tray, forming 15 balls.
- Use your thumb to make holes in the dough making sure you don't go all the way through.
- Get the Nutella tray out of the freezer and working quickly, take each portion of Nutella and place them in the middle of the dough holes.
- Gather the dough up over the Nutella to completely cover them. Roll the dough into balls and place on the tray. I put 3 cookies per tray.
- Cover the trays with cling film or similar and refrigerate for 1 hour or freeze for 1/2 hour. This is an optional step but one I would highly recommend.
- Preheat oven to 190 °C, Gas Mark 5. Bake for 11 to 14 minutes. The centers will feel and look undone, but they shouldn't be too sticky.
- Allow the cookies to completely cool before attempting to move them to a cooling rack.
Notes
VARIATION - You can replace the Nutella with a spread of your choice like Biscoff.
FREEZING BEFORE BAKING - Covering the trays with cling film or similar and freezing for 30 minutes or refrigerating for 1 hour is an optional step but one I would highly recommend! Dark Brown Sugar is very moist and the dough is difficult to work with, if that step is skipped.
HOT DAY - If you're working in a warm kitchen, you might want to keep the Nutella portions in the freezer, taking them out one by one as you fill the cookies.
STORAGE - The cookies can be frozen cooked or uncooked for up to a month.
MIS SHAPEN COOKIES - If the cookies don't look flat when they come out, whilst they are still warm use te back of a tablespoon to spread them a little. You can also top with flaked sea salt.
COOLING INSTRUCTIONS - Allow the cookies to cool completely before removing to a cooling rack OR leave to cool slightly and eat them warm directly from the tray.
WHY DARK BROWN SUGAR? Dark Brown Sugar helps to make the edges crisp. You can replace it with Caster sugar if you prefer.
Nutrition
Calories: 253kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 28mgSodium: 130mgPotassium: 128mgFiber: 2gSugar: 15gVitamin A: 213IUCalcium: 21mgIron: 3mg
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