These large Nutella Stuffed Cookies are so delicious! A delicious gooey chocolate cookie stuffed with lots of Nutella. They have perfect crispy edges and a delicious soft center, plus you only need a hand whisk and a spatula to make these, making them so easy.
50ggranulated sugaror cane sugar for rolling the cookies
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
NUTELLA STUFFED COOKIES
Scoop out 10 tablespoon of Nutella on a plate with parchment paper. Place the plate it the freezer while making the cookie dough.
10 tablespoon Nutella
Melt the butter in the microwave or in a saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
150 g butter
Once the butter has reached room temperature add the granulated sugar and brown sugar and with a whisk, whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
200 g granulated sugar, 50 g dark brown sugar
Add the egg, egg yolk and vanilla extract and mix it in until combined.
1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients and with spatula mix it together until just combined.
260 g all-purpose flour, 6 tablespoon cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
Place the cookie dough in the fridge to chill for 30 minutes. Meanwhile, preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
Using a large cookie 2 ounce cookie scoop / ¼ cup (75 g), scoop the dough. Flatten out the cookie dough and place the frozen Nutella in the center of the cookie dough. You have to work a bit fast so the Nutella doesn't thaw before adding them to each cookie dough ball.
Mold the dough around the Nutella. Make sure it’s fully covered with no cracks. Then roll them between your hands into a ball and then in the extra granulated sugar.
50 g granulated sugar
Place 3-4 cookie dough balls per baking tray and bake one tray at a time for 11-12 minutes. Keep the remaining cookie dough balls in the fridge while the others bake.
Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
Notes
Tip: Cane sugar for rolling the cookie dough ball in, will stay more intact than granulated sugar, and give a beautiful exterior.