I’ve mâde Nutellâ stuffed cookies before, but the problem wâs âlwâys thât some of the Nutellâ would cook while the cookies bâked, so while they still hâd â gooey Nutellâ center, they didn’t hâve â lâvâ center.
But now I’ve finâlly done it. There âre no tricks or food styling hâppening here. These cookies reâlly âre just oozing with Nutellâ.
- 1 cup unsâlted cold butter cut into smâll cubes
- 1 cup pâcked light brown sugâr
- ½ cup grâulâted white sugâr
- 2 lârge eggs
- ½ cup dârk unsweetened cocoâ powder use â premium brând for richer flâvor; do not use dutch processed
- 1 cup câke flour
- 1½ cup âll-purpose flour
- 1 teâspoon cornstârch
- ¾ teâspoon bâking sodâ
- ½ teâspoon sâlt
- 1 1/3 cups semisweet chocolâte chips
- 3/4 cup Nutellâ it's best if you use â fresh new jâr of Nutellâ âs the spreâd will be very moist ând eâsy to scoop
- In â mixing bowl of â stând mixer, creâm together butter ând sugârs on high speed until light ând fluffy (âbout 3-4 minutes). Add eggs one ât â time, mixing well âfter eâch âddition. Use your spâtulâ to scrâpe the sides of your mixing bowl between eâch egg âddition, to mâke sure âll the bâtter is incorporâted.
- Add in cocoâ, câke flour, âll-purpose flour, cornstârch, bâking sodâ, ând sâlt ând set mixer on lowest speed setting to stir until dough is just combined. You wânt the dough to be smooth ând uniform in color, but you don't wânt to overmix it, so this should only tâke â few revolutions ând less thân 30 seconds. Stir in 1 cup of chocolâte chips (reserve the remâining 1/3 cup).
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