The inside of these Nutella-Stuffed Cookies is gooey and soft. Great for potlucks and cookie swaps!
INGREDIENTS
SERVINGS: 22 COOKIES– 1 and 1/3 cups (165 grams) all-purpose flour (spooned & leveled)– 1/3 cup (30 grams) unsweetened cocoa powder– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (115 grams) unsalted butter , softened– 1/2 cup (100 grams) light brown sugar– 1/2 cup (100 grams) granulated sugar– 1 large egg , at room temperature– 1 teaspoon vanilla extract– 1 cup (190 grams) semi-sweet chocolate chip– 1/2 cup (145 grams) Nutella
INSTRUCTIONS
Small baking sheet parchment. Spoon teaspoon-sized Nutella drops onto parchment paper. I recommend 20-22 cookies from this recipe. Frozen for an hour.
1
Mix flour, cocoa powder, baking soda, and salt in a large bowl. Set aside. Use a handheld or stand mixer with the paddle attachment to beat butter, brown sugar, and granulated sugar until fluffy.
2
After adding egg and vanilla, mix well.
Stir dry ingredients into wet ingredients slowly until combined. Mix chocolate chips into batter.
3
The cookie dough will be easier to work with after 45 minutes in the fridge.
Preheat oven to 350°F. Line two large baking sheets with parchment or silipat.
4
Take the dough from the fridge. Place two tablespoons of dough on the baking sheet.Remove frozen Nutella. Flatten each dough piece, put one teaspoon of Nutella in the center, and fold it over.
5
Baking at 350°F for 10-12 minutes. Cool on baking sheet for 10 minutes, then wire rack, after oven.