HELL YES! NUTELLA, WHEN YOU BREAK OPEN THE COOKIE! Honestly, I cannot think of anything better! Back onto baking, just because… I think my family find it to be a blessing and a curse though, because although they all love the food I make, all of them claim that I am making them fat. I am not fat, therefore it is not me making them fat (or at least that’s my logic!)
My mum has been fab this month though, as she was determined not to eat sugar or drink alcohol, and she has actually done it. It was a shocker! Especially for her to stay off of the wine!
- 16 tbsp nutella
- 190g plain flour
- 2 tsp cornflour
- 1/2 tsp baking powder
- pinch salt
- 170g butter
- 180g brown sugar
- 110g granulated sugar
- 1 egg, plus one yolk
- 2 tsp vanilla extract
- 60g cocoa powder
- handful of chocolate chips to decorate
- Line a baking sheet with parchment paper or silicone mat. Using a tablespoon size ice cream scoop or a round measuring tablespoon measuring, scoop out 16 rounded tablespoons of Nutella onto the prepared baking sheet. Freeze until solid, at least one hour or overnight.
- Line another baking sheet with paper.
- Mix flour, cornflour, baking powder and salt together in a medium bowl; Leave to one side.
- In a a large bowl, beat the butter on medium high speed until soft and slightly lightened in color, about 1 minute.
- Add both sugars and beat together until lightened in both color and texture, about 5 minutes.
- Mix in the egg, egg yolk and vanilla until well blended.
- Slowly mix in the cocoa powder.
- Add the flour mixture and mix just until combined. Do not over mix.
- Scoop out the dough onto the lined baking sheet, forming 16 equal dough balls.
- Get the Nutella scoops out of the freezer and working quickly, peel the Nutella scoops from the baking sheet, flatten each ball in the palm of your hand and wrap around the nutella, so that it is no longer visible. If you’re working in a warm kitchen, you might want to keep them in the freezer, taking only one by one as you work, to avoid them melting.
- Place them on the baking tray and press a few chocolate chips on top of each dough ball.
- Loosely cover with plastic wrap and freeze for at least 2 hours, then either bake immediately (from frozen) or transfer to a large zipper lock bag and freeze until needed, overnight or up to 1 month.
- Preheat oven to 180C and adjust oven rack to middle position.
- Line 2 baking sheets with parchment paper or silicon mat. Place 8 cookie balls per sheet, spacing them at least 2 inches apart.
- Bake until the cookies flatten with a slight dome, no longer have a hump in the middle, and the outer edges start to harden yet centers are soft and puffy, 11 to 14 minutes. Start checking at 11 minutes. The centers will feel undone, but they shouldn’t be shiny or sticky. DO NOT OVERBAKE or you’ll get hard cookies. The cookies will continue to bake after they come out of the oven from the residual heat.
- Let the cookies cool on the baking sheet for at least 15 minutes before serving. Or cool completely then store in an airtight container.