nutella stuffed cookies

Gourmet-style Nutella stuffed cookies, made with browned butter and sprinkled with sea salt.

Nutella Stuffed Cookies

unsalted butter ((226 grams))

Nutella ((280 grams))

brown sugar ((200 grams))

white sugar ((135 grams))

eggs room temperature preferred

vanilla extract

¾ cups + 2 Tbsp all-purpose flour ((362 grams))

cornstarch (cornflour in UK)

baking powder

baking soda

salt

oz semisweet chocolate bar (very finely chopped (113 grams))

sea salt (for sprinkling)

Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet. &nbsp;Place in freezer to harden while you prepare your cookie dough.

Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.

Once butter has melted, increase heat to just above medium heat.

Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:

Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.

Allow butter to cool for 25-30 minutes before proceeding with the recipe.

To Brown the Butter (It's easy, I promise!)

Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.

Add sugars into cooled browned butter, stir well.

Stir in eggs, one at a time, stirring well after each addition.

Add vanilla extract and stir.

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.

Add your finely chopped chocolate bar and stir well.

Chill dough in refrigerator for 15-20 minutes.

Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes) &nbsp;

Scoop dough by heaping 1 ½ Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed).  

Roll into an even ball and place on a wax-paper lined sheet. &nbsp;Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.

Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or until edges are just beginning to turn golden brown. &nbsp;

Sprinkle immediately with sea salt.  Allow cookies to cool completely on cookie sheet before removing (they'll be quite fragile when warm, but will become more sturdy as they cool).

For the Cookie Dough

https://www.youtube.com/watch?v=y_nyQJEofv8

The ultimate gourmet-style Nutella Stuffed cookies! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓  

These Nutella stuffed cookies are made with browned butter, flecked with semisweet chocolate, lightly sprinkled with sea salt, and most importantly, bursting with a molten core of Nutella!


Full printable recipe (with metric/weight measurements): https://sugarspunrun.com/nutella-stuffed-cookies/

Ingredients
1 cup unsalted butter 226g
1 cup Nutella 280g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 eggs room temperature preferred
1 1/2 teaspoon vanilla extract
2 3/4 cups + 2 Tbsp all-purpose flour 362g
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 oz semisweet chocolate bar very finely chopped 113g
sea salt for sprinkling 

Instructions
Browned Butter
1.  00:16  Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.

2.  00:32  Once butter has melted, increase heat to just above medium heat.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown. Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
Allow butter to cool for 25-30 minutes before proceeding with the recipe.

Cookie Dough
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.

1.  01:20  Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet.  Place in freezer to harden while you prepare your cookie dough.

2.  01:57  In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

3.  02:18  Add sugars into cooled browned butter, stir well.
Stir in eggs, one at a time, stirring well after each addition.
Add vanilla extract and stir.

4.  03:17  Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.Add your finely chopped chocolate bar and stir well.Chill dough in refrigerator for 15-20 minutes.

5.  04:21  Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes)  Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed).  Roll into an even ball and place on a wax-paper lined sheet.  Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.

6.  05:07  Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or until edges are just beginning to turn golden brown.  Sprinkle immediately with sea salt. Allow cookies to cool completely on cookie sheet before removing (they'll be quite fragile when warm, but will become more sturdy as they cool).

These flavor packed chocolate chip cookies are filled with creamy Nutella!

Nutella Stuffed Chocolate Chip Cookies

butter

Nutella

brown sugar

sugar

egg egg

all purpose flour

chocolate chips

In a medium saucepan melt the butter over medium-low heat. Once melted, bring the butter to a boil. Swirling the pan or stirring with a wooden spoon continue to cook the butter until the milk solids begin to brown and the butter becomes an amber color. Remove from the heat and allow to cool while you do the next steps.

Line a large baking sheet with parchment or wax paper. In 2 teaspoon portions, drop scoops of Nutella onto the prepared baking sheet. You will need 24 scoops. Place the baking sheet in the freezer for at least 20 minutes, while you make the cookie dough.

In a large bowl stir together the cooled butter, brown sugar, and granulated sugar with a rubber spatula or wooden spoon until combined. Add in the egg, the yolk, vanilla, baking powder, baking soda, and salt and mix until smooth.

Stir in the flour and then the chocolate chips.

While the dough is chilling preheat the oven to 375°F. Line a baking sheet with parchment paper.

Using a 3- tablespoon sized cookie scoop, scoop out chilled cookie dough. Press a well into the dough and place a frozen scoop of Nutella into the cookie dough and form the dough around the Nutella, encasing it in the dough making a ball.

Place the cookie dough balls onto the prepared baking sheet 3- inches apart. Return the unused Nutella to the freezer while the batches are baking to keep it frozen.

Bake for 8 minutes until the edges are golden.

Remove from the oven and allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.

Recipe video above. These have a chewy/soft centre, crispy edge and melty Nutella in the middle that floods in your mouth. It is as good and as naughty as it sounds, and dangerously simple to make!Try to eat it exactly 15 minutes out of the oven. It&#39;s still warm but the edges have crisped up just enough so you can hold the cookie without sagging, and the Nutella is still molten inside. That is an unmatched cookie eating experience!

tbsp (slightly heaped) Nutella (or other chocolate-nut spread)

dark chocolate chips ((or chopped 70% dark chocolate))

plain flour / all-purpose flour

tsp baking soda ((bi-carbonate soda, Note 1))

tsp cooking salt / kosher salt

120 grams/ 8 tbsp unsalted butter

(tightly packed) brown sugar ((Note 2))

tsp vanilla extract

tsp honey (or corn syrup (Note 3))

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!

Abbreviated recipe (hand-mixed):

Mix dry - Mix the flour, baking soda and salt in a bowl, set aside.

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&#39;s &quot;milky&quot; rather than clear yellow oil (Note 5).

Wet mixture - Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.

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.

Cookie dough:

Line a small tray with baking paper / parchment paper. Dollop Nutella on tray and spread to ~8mm/ 1/3&quot;thick rounds. Freeze for 1 hour until firm enough to pick up.

Frozen Nutella mounds:

Preheat the oven to 180°C/350°F (160°C fan-forced). Lightly grease 2 trays then line with paper.

Cut dough - Scrape dough out and shape/roll into a ~18cm / 7&quot; log. Cut into 10 equal pieces.

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&quot; thick rounds, press choc chips into the surface and sides. Repeat to make 10 cookies, 5 on each tray, 8cm/3&quot; apart to allow for spreading (Note 6 working tips).

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).

Cool &amp; 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.....

Stuffing and baking:

These are simple and delicious to make. I feel like the cookies could be fatter so next time I might use more dough per cookie

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