Do you love Nutella? I love Nutella. Like seriously, Nutella and I are the bestest of the friends, although I’m trying my very hardest to keep my distance from it recently.
I haven’t made cookies in such a long time. They were my childhood favourite thing to bake with mother bear, I hadn’t been back in the kitchen baking until recently. I’ve got back onto the baking horse, last week I made the most beautiful dark, milk and white chocolate brownies (I’m not over exaggerating, they were seriously beautiful).
What do you need :
1/2 cup unsalted butter, softened
heaping 1/3 cup Nutella
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional
1 cup semi-sweet chocolate chips
12 1/4-ounce chunks dark chocolate, divided
1. Preheat oven to 180 C/350F. Put 12 cupcake holders onto standard-sized muffin pan; set aside
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
3. Stop, scrape down the sides of the bowl, add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute
4. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds
5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly
6. Transfer dough to prepared pan, placing one mound of dough in each cavity. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top
7. Stuff one 1/4-ounce chunk of dark chocolate in the center of each cookie, pressing the chocolate down so it’s flush with the top of the dough; repeat for all remaining cookies
8. Bake for about 11 to 12 minutes, or until edges have set and tops are just set (I bake for 11 minutes exactly); don’t overbake. Cookies will rise in the oven, but fall as they cool
9. Allow cookies to cool in pan for about 15 minutes before carefully removing. They should pop out easily but if they don’t, rim each muffin cavity with a table knife to help dislodge. Cookies will have a tendency to flatten and break apart somewhat after being removed from muffin pan.
10. Cookies are best warm and fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe taken from: Averie Cooks
This recipe seriously gives you the most delicious melt-in-your-mouth cookies. Very chocolatey.