I’m currently writing this whilst Storm Dorris thrashes around outside and wishing I had made them today rather than a couple of week ago- there’s something so cosy about baking-and obviously the sweet treats that come from it! (Look at me, classic Brit- talking about the weather!)
There’s also something about Nutella that is so irresistible- at school we would vie for packets to put on our toast at break time, now a days I sandwich it between crackers and struggle to stop at one. Even an infographic I saw recently showing the ingredients of Nutella as a cross section of the jar isn’t enough to put me off. SO, if we’re gonna eat it we might as well go big- why not fill a cookie with the good stuff?
- 200g Milk Chocolate, broken into chunks
- 100g Butter
- 100g Soft Light Brown Sugar
- 120g Caster Sugar
- 1 Egg
- 225g Self-Raising Flour
- 175g Nutella
- A few pinches of sea salt
- Pre-heat the oven to 180°C/160°C Fan
- Cream the butter and sugars together in a large bowl
- Add the egg and continue to mix
- Add the flour and mix until combined
- Add the chocolate chips and mix until evenly distributed throughout the dough
- Add 50g of the Nutella and swirl it through the mixture- I find using a knife and cutting motions work best!
- Grease and line a baking tray (or two if you’ve got a spare- it’ll make the process faster!)
- For each cookie, scoop a spoonful of mixture and then flatten it between your hands
- Add a large tea spoon of Nutella to the middle and then fold the dough around the Nutella making sure there’s no gaps
- Place on the baking tray and then flatten slightly with the palm of your hand then sprinkle a tiny pinch of sea salt over the top
- Pop into the oven and bake for 10 minutes, until the cookies are lightly golden on top- they probably wont look/feel like they’ve been in long enough but I promise they have!
- Leave each batch on the tray for another 10 minutes to firm up before moving to a cooling rack
A few tips:
- The Nutella to go inside the cookies is a lot easier to handle if it has been in the fridge for a couple of hours whilst the Nutella to swirl through the mixture is better at room temp, so I tend to weigh out 125g of Nutella in the morning I plan to bake, pop it in a bowl and cover it with cling film so that it hardens slightly.
- If you think the cookies could do with a little more salt (it’s all down to personal preference!) then sprinkle some more over the top as soon as you remove the cookies from the oven- I tend to do this but I’m a salt fiend.
What’re your favourite Nutella recipes? I can’t wait to slather it over pancakes next week; I wait all year for the opportunity! (That’s definitely not true but who doesn’t love an extra excuse to indulge?!)
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