It wasn't my intention to post these cookies today. But sometimes, my greatest ideas come from boredom, or in this case, my sugar cravings. You see, I was in a "I want to eat every dessert in my path" phase last week, and I made these chocolate chip cookies from Audra's site, which you guys probably saw on Facebook if you follow me.
They were amazing, needless to say. But the small batch only lasted minutes between me and my brother and I found myself craving more shortly after. That was when I started thinking, how could I make these cookies more awesome than they already are? Now, I don't really like to mess with perfection, but my sweet tooth controls me during times like these. Fight as I may, it is a losing battle.
So when it told me to freeze dollops of Nutella and stuff them into the cookie dough before baking, I did exactly that. And I did not share that batch.
These, my dears, are perfection squared. You are welcome.
Nutella Stuffed Chocolate Chip Cookies For Two
Yield: 6 cookies
Ingredients:
3 tablespoons melted butter
1/4 cup plus 2 tablespoons brown sugar
1 egg yolk
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1/2 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup semi-sweet chocolate chips
Nutella
Directions:
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
Place another piece of parchment paper on a freezer-safe plate. Spoon six small dollops of Nutella onto the parchment paper. Freeze until firm, about 30-45 minutes.
In a small bowl, whisk together butter and brown sugar until combined. Add egg yolk and vanilla, and whisk together until smooth and creamy. Add flour, baking soda, and salt and stir until just combined. Fold in chocolate chips.
Divide dough into six equal portions. Roll each portion into a ball, then make an indentation in the center, and place the dollop of Nutella in it. Fold the dough around the Nutella to completely seal it in, then gently roll into a ball again.
Place on prepared baking sheet, about 3-4 inches apart. Bake for 12 minutes. Don't worry if their centers look underdone, they will continue to cook when out of the oven. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Or eat them right off the sheet, I won't tell.)
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