You might have thought I'd make some Halloween-themed cookie... That was the plan untill I came across this baking video of Nutella-stuffed Chocolate Chip Cookies. I have the attention span of a fly, and started making them immediately! The result was delicious! Because you're stuffing the dough with a teaspoon of chocolate-hazelnut spread, they tend to grow very LARGE in the oven. So don't be scared when you see them. They're as easy in the mouth as they are on the eye. Totally addictive.
Taste: 5 out of 5
Consistency: 4 out of 5
Overall appeal: 4.5 out of 5
Posted by Demic on Facebook
Chocolate Chip Cookies: The Complete Magnolia Bakery Cookbook
Ingredients: Makes around 20
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (1 ⅓ sticks) unsalted butter, softened
- ½ cup sugar
- ½ cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup miniature semisweet chocolate chips (or regular-sized M&M's in this case, and add a few more to press on top)
- 20 teaspoons chocolate-hazelnut spread or Nutella
- Preheat the oven to 350.
- In a large bowl, combine the flour, the baking soda, and the salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 3 minutes.
- Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
- Take a spoonful cookie dough, pat it flat onto your hand and drop a teaspoon Nutella in the middle. Fold the dough, so that the Nutella gets enclosed in the middle.
- Drop rounded cookie dough on to ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes or until lightly golden brown.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.