Nutella Stuffed Chocolate Chip Cookies- with yoyomax12

Описание: These cookies are some of THE best chocolate cookies I have eaten in a very long time. Cookie playlist:    • Cookie Recipes  

Thank you Rochelle for sending me the recipe link!
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2 cups (295g) all purpose flour
3/4 cup (70g) cocoa powder
1/2 tsp (8g) baking powder
1/2 tsp (4g) baking soda
1/2 tsp (7g) salt
1 cup (250g) butter at room temperature
3/4 cup (155g) white sugar
3/4 cup (160g) brown sugar
2 large eggs
2 tsp (10ml) vanilla extract
1 cup chocolate chips
30 heaping teaspoons(6-7ml) of nutella

In a medium sized bowl combine the flour, cocoa powder, baking powder, baking soda and salt and set aside.
In a large bowl, cream together the white and brown sugars with the butter until light and fluffy. Add the eggs and vanilla and blend until smooth. Add the dry ingredients a little at a time (3-4 additions) beating after each addition. Stir in the chocolate chips. Cover the dough and refrigerate two hours.
*YOU CAN'T SKIMP ON THE CHILLING TIME FOR THESE, THE DOUGH WILL BE VERY STICKY IF YOU DON'T CHILL IT PROPERLY*
While your dough is refrigerating prepare your nutella filling. Place a heaping teaspoon full of nutella in a little round mound on a cookie sheet covered with waxed paper, parchment paper or a silicone mat. Make 30 little mounds and place them in the freezer for about an hour (they should be nicely frozen by the time your dough has chilled enough).
Once your dough is chilled remove a scoop of dough (about 2-3 tbsp) make a ball with it and then flatten the ball into a disk shape. Take a frozen nutella mound and place it on top of the disk and then wrap the edges of the cookie dough disk up and around the nutella until completely covered. Make sure all edges are sealed and place on a cookie sheet. You may or may not use all of the nutella depending on the size of cookie you are making, but if you have extras just toss them back into the jar.
***I recommend you only remove 3 frozen nutella disks out of the freezer at time as they start to melt fast and will become messy to work with.
***I recommend putting your dough back in the fridge between batches to keep it cool
I ended up with something like 26 or so cookies when I made these, but they were pretty big.

Place the cookies about 2 inches apart on a greased (or silicone mat covered) cookie sheet and bake at 350 F for 9-12 minutes until the bottoms are light brown and tops start to crack just a little bit. If you are using a silicone mat and an insulated baking sheet, the cooking times might be closer to 15 minutes.
Allow to cool on the cookie sheet for about 5 minutes and then transfer to a wire rack to cool completely,

The recipe was found here:

http://www.cookingclassy.com/2013/05/...

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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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