A normal chocolate chip cookie is fine by its self but when you add Nutella to a chocolate chip cookie it makes it even better! Recently lots of different types of baked goods have been incorporating Nutella into their recipes such as brownies, bread, cakes, buttercream, etc the possibilities are endless with Nutella as it is so versatile. I saw this recipe on http://www.thescranline.com/ and I slightly adapted the recipe. This recipe will make approximately 35 cookies.
These cookies are best eaten a straight out the oven but be careful not to burn yourself on the hot Nutella center. This is when the Nutella will ooze out the cookies! Even when these cookies are cooled they still taste great! However, if you still want that gooey Nutella center you can reheat the Nutella stuffed chocolate chip cookies in the microwave for thirty seconds to reheat the center.
Just in case you do not know, Nutella is a cocoa and hazelnut that originates from Italy. It was invented during World War 2 due to the shortage of cocoa. So by adding hazelnuts, which were readily available in Italy, to the cocoa, it helped to bulk out the cocoa and make the cocoa go further. A little fact Ferrero (the company that makes Nutella) use up 25% of the worlds hazelnut supply.
Ingredients:
Nutella Stuffed Chocolate Chip Cookies:
240g Melted Butter (cooled)
280g Light Soft Brown Sugar
60g Granulated Sugar
1 x Egg
1 x Egg Yolk
2 tsp Vanilla Essence/Paste
1 tbsp Greek Yoghurt
220g Chocolate Chips
360g Plain Flour
1 1/4 tsp Bicarbonate Soda
400g Nutella (chilled)
1. Line a tray with parchment paper. Take the Nutella out the fridge and measure out teaspoon sized drops of Nutella and place on the tray. Freeze the Nutella drops for 30 minutes or until ready to be used.
2. While the Nutella is freezing, make the chocolate chip cookie dough. In a large mixing bowl add the melted butter, soft brown sugar, and granulated sugar and mix for 5 minutes until everything is dissolved.
3. Then add the egg, egg yolk, vanilla essence/paste and greek yoghurt, mix for 2 minutes until everything is incorporated.
4. Finally add the plain flour, chocolate chips, and bicarbonate soda until fully combined. Wrap the dough in clingfilm and chill the dough for 1 hours in the fridge.
5. Pre-heat the oven to 180C/Gas Mark 4. Remove the cookie dough from the fridge and measure out a tablespoon sized piece of dough and flatten the dough out. Then place a droplet of Nutella on top and wrap the dough around the Nutella droplet. Then roll in the palm of your hand to form a ball. Repeat this process until all of the cookie dough and Nutella has been used up. If the cookie dough is feeling soft then chill the cookie dough ball in the fridge for 30 minutes.
6. Place the cookies on the tray and bake in the oven for 10-12 minutes. Remove the cookies from the oven and place on a wire rack to cool.
Here are some other Nutella recipe you might want to try out!
