Just to make your mouth water....

Nutella Stuffed Chocolate Chip Cookies!!!!


Completely divine! In dough, fresh and frozen form. But really and truly are best straight out of the freezer.

Totally enjoying the cookies

Barely enough time to take pictures

 

Dan's first bite! Yummy!

Nutella-Stuffed Chocolate Chip Cookies

{makes 24}

24 teaspoons Nutella
2 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) salted butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips (we used 1 cup)

Line a cookie sheet with waxed paper. Dollop on 24 teaspoons of Nutella. Freeze for at least 30 minutes.

 

Meanwhile, in a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.

In a large bowl of an electric mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Add the flour on low speed in three additions. Stir in the chocolate chips. Chill in the refrigerator for 15-30 minutes. Preheat oven to 350. Line two cookie sheets with parchment paper.

Scoop the chilled dough 2" apart onto the cookie sheets with a 2 TBSP cookie scoop, or use a spoon. With your fingers, pull the cookie dough apart in the middle and place a frozen Nutella dollop inside. Cover with the remaining dough. {Between batches, place the Nutella back in the freezer.}

Bake the cookies for 12 minutes, until done, but still soft. Let sit on the cookie sheet for two minutes, then transfer to a wire cooling rack to cool completely.
(Courtesy of bakeat350.blogspot.ca)