Nutella Stuffed Cookies
Total Time
2 hours and 7 minutes
Prep Time
25 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(10)
Ingredients
10 servings
- 10 tbsp (slightly heaped) Nutella (or other chocolate-nut spread)
- 1/2 cup dark chocolate chips (or chopped 70% dark chocolate)
- 1 1/3 cups plain flour / all-purpose flour
- 1/2 tsp baking soda (bi-carbonate soda, Note 1)
- 1/4 tsp cooking salt / kosher salt
- 120g/ 8 tbsp unsalted butter (, cut into 1 cm / 1/2" cubes (fridge cold is fine)
- 2/3 cup (tightly packed) brown sugar (Note 2)
- 1 tsp vanilla extract
- 1 tsp honey (or corn syrup (Note 3)
- 1 large egg (55g / 2 oz), at room temperature (Note 4)
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Preparation
Step 1
Abbreviated recipe (hand-mixed):
Step 2
Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.5 hrs. Freeze Nutella discs 1 hr. Enclose Nutella with dough, press in choc chips, bake 12 -13 min at 180°C/350°F (160°C fan). Cool 10 min on tray, then at least 5 min on rack. Attack!
Step 3
Cookie dough:
Step 4
Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.
Step 5
Barely melt butter - Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it's "milky" rather than clear yellow oil (Note 5).
Step 6
Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
Step 7
Chill dough 1 1/2 hours - Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.
Step 8
Frozen Nutella mounds:
Step 9
Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3"thick rounds. Freeze for 1 hour until firm enough to pick up.
Step 10
Stuffing and baking:
Step 11
Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.
Step 12
Cut dough - Scrape dough out and shape/roll into a ~18cm / 7" log. Cut into 10 equal pieces.
Step 13
Stuff - Flatten cookie dough, press in frozen Nutella, bundle dough up around it to enclose and seal. Flip upside down so the smooth side is facing up. Shape into ~1.5cm/ 3/5" thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3" apart to allow for spreading (Note 6 working tips).
Step 14
Bake both trays at the same time for 12 - 13 minutes, or until the edges of the cookies are golden, the centre is pale golden and just set (ie not raw melty dough).
Step 15
Cool & swoon - Remove from the oven and leave on the tray for 10 minutes (finish cooking / set). Transfer to a rack, cool for at least another 5 minutes. Grab, bite, swoon. That moment when the melty Nutella floods into your mouth.....
Step 16
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