Nutella Stuffed Chocolate Cookies
Soft, dark chocolate cookies, each wrapped around a frozen nugget of Nutella that melts as they bake.
- Prep
- 20 min
- Cook
- 10 min
- Rest
- 30 min
- Total
- 1 hr
- Makes
- 12 cookies
From Sweetest Menu, by Jessica Holmes
Ingredients
For the filling
- 12 tsp Nutella
For the cookie dough
- 115 g unsalted butter, at room temperature
- 90 g brown sugar
- 50 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 140 g plain flour
- ½ tsp baking soda
- 1 tsp cornflour
- 40 g cocoa powder
- 1 tbsp milk, if needed
Method
- Line a small tray or plate with baking paper. Dollop the Nutella onto it in 12 teaspoonfuls, 2.5–5 cm (1–2 inches) apart, and freeze for at least 30 minutes.
- Line two baking trays with baking paper. In a large bowl, beat the butter and both sugars with an electric mixer until combined. Add the vanilla and egg and beat for a minute or so, until smooth.
- Sift in the flour, bicarbonate of soda, cornflour and cocoa and stir to a chocolate dough. If it's a little dry, add the milk.
- Heat the oven to 180°C (160°C fan, 350°F).
- Take a tablespoon of dough, flatten it gently and put a frozen Nutella nugget on top. Wrap the dough around it so the Nutella is completely hidden, roll into a ball and put it on a tray. Repeat with the rest.
- Bake for about 10 minutes, then move to a wire rack to cool. They're best still a little warm, with a glass of milk.