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)
