As soon as I hear that something contains Nutella, my ears instantly prick up. These Nutella Stuffed Cookies are another great triumph from Jane’s Patisserie
Soft cookies, oozing Nutella, what more do you need! They also contain chopped chocolate, making these bad boys incredibly chocolaty!
I first tried these when my sister-in-law made them. She went the extra step and added cocoa to make the cookie dough chocolate, which gave one big chocolate cookie extravaganza! I was low on cocoa when I made these so I just stuck with a vanilla cookie. Either way, they are fab.
You have to freeze dollops of Nutella ahead of adding it to the cookies, so make sure you have enough time to do this. It takes 30-60 mins for it to become solid. It’s important they are frozen to help you add them to the dough and also to keep the Nutella gooey when baked.
You’ll need to dollop 15 teaspoons of Nutella onto a baking tray lined with baking paper. Using two teaspoons can help you scrap the Nutella off the spoon.
The cookies keep for 3-4 days once baked but you can always heat them for a few seconds in the microwave to warm them up and make them gooey again.
15 tsps Nutella (heaped)
275 g (10 oz) plain flour
115 g (4 oz) unsalted butter
1 large egg
175 g (6 oz) light brown sugar
1/2 tsp bicarbonate of soda
1 tbsp cornflour
1 tsp vanilla essence
1/2 tsp salt
200g (7 oz) finely chopped chocolate
If you want to make the cookie dough chocolate flavoured instead of vanilla, reduce the flour by 25g and add in 25g of Cocoa Powder.
Preheat oven to 190C/170C fan.
- Line a tray with baking paper, put the 15 heaped teaspoons of Nutella on the tray, allowing a tiny bit of room between them. Place in the freezer for 30-60 mins until frozen and don’t remove it until you have made the cookie dough.
- Finely chop the chocolate and set to one side.
- Measure out the butter and sugar and beat together until it is light and fluffy. Next add the egg and vanilla and beat until smooth.
- In a separate bowl put the flour, bicarbonate of soda, cornflour and salt. Whisk them together and then pour into the wet mix.
- Add the chopped chocolate and mix until everything is combined and a dough forms.
- Weigh your cookie dough and divide the amount by 15 so you get even sized cookies.
- Remove the Nutella from the freezer (don’t do this before your dough is ready, otherwise the Nutella will melt). Take a ball of cookie dough and flatten it slightly into a disc shape. Add a frozen lump of Nutella to the centre and wrap the dough around it, ensuring it’s fully covered. You’ll be left with a ball of cookie. Do this quite quickly so the Nutella doesn’t melt.
- Use 3 lined baking trays and put 5 cookie balls on each tray, allowing space between each one for them to spread. If you want flatter cookies you can squash them down slightly but they are fine to leave as balls as they will spread.
- Bake for 11-13 minutes until they are a very light brown colour but be warned, the longer you bake them, the less gooey they will be.
- Leave to cool on the tray for a few minutes and then move them to a cooling rack. They are great eaten fresh out of the oven but allow enough time for the Nutella to cool slightly so you don’t end up with a burnt mouth!
If you bake these cracking cookies, please send me some pics. You can reach me @theachetobake or contact me here.