Happy Monday! It may not be World Nutella Day (that’s in February!) but I’ve declared it Nutella week here on Kerry Cooks! (and cookie week, but that’s just all the time). Today I’m sharing with you my favourite Chocolate Chunk Cookies with a twist – a generous melty spoonful of Nutella inside! Imagine a cookie that’s warm, gooey and covered in sea salt, with a surprise inside – a hidden centre of hazlenut chocolate yumminess!
Then on Wednesady I’m sharing my all my favourite Nutella recipes with you – I can’t wait!
So, about these cookies. They’re my favourite Chocolate Chunk Cookies, a no-hassle, never-fail recipe. So I’ve taken that and then I’ve stuffed some Nutella inside. Oh, and I sprinkled some sea salt on top. Yup, these {Nutella-Stuffed} Chocolate Chunk Cookies are pretty much the most decadent thing ever.
More importantly, these are cookies that will change your life! You’ll be winning bake sales, getting promoted and kissing babies all over the place.
These cookies are a teeny bit more involved than your usual biscuit – we need to freeze our nutella until it’s nice and firm, and we also need to make our cookie dough in advance and chill it in the fridge – I prefer to make the dough the night before I’ll need it and chill it for up to 24 hours (although you can chill for up to 72 hours if you prefer). This ensures that the butter won’t spread when they go into the oven, something that will certainly happen if you try to bake warm, gooey dough (especially a problem on a warm day!).
It may seem like a hassle at the time, but I always think of it this way – on day 1, I get to eat cookie dough, on day 2, I get to eat cookies!
- 175g unsalted butter
- 150g light brown muscavado sugar
- 75g caster sugar
- 1 tbsp vanilla bean paste
- 2 eggs
- 2 tsp cornflour
- 1 tsp baking powder
- 300g plain flour
- large pinch salt
- 350g chocolate chunks
- 1 jar Nutella, chilled in the freezer
- Melt your butter in a large plastic bowl in the microwave until it's completely liquid. Stir in the sugars, and the mixture will resemble a light treacle. Beat in the eggs and vanilla bean paste, and then add the cornflour and flour along with the salt.
- Finally, gently stir through the chocolate chunks and pop the dough into the fridge to chill - I like to put mine into a sealable bag and stash it away so I don't see it (and eat it!). I usually chill my dough at least overnight, but you can chill it anywhere from one to 72 hours, or you can roll the dough into balls and freeze them for up to 3 months.
- Now to add the Nutella into the centre of your cookies! Remove the dough from the fridge and let it come up to room temperature for ten minutes before using a cookie scoop or large spoon to scoop off large (2-3 tbsp) balls of the cookie dough. Flatten the dough in your palm, and then drop a rounded teaspoon of cold nutella into the centre. Since it's cold, the nutella should be firm and not gooey/runny.
- Carefully close the flattened cookie around the nutella, and then smooth out your cookie dough ball. Depending on the warmth of the day, you might want to re-chill the balls, or if they're still pretty firm and cold, bake them straight away.
- Once you're ready to bake, preheat your oven to 180C/gas mark 4/350F and prepare three large cookie sheets with non stick baking paper or similar (or just grease them well!).
Enjoy!
x Kerry
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Ohhh yes, glorious glorious glorious! I must make these immediately, along with the other 70 nutella recipes I have pinned haha – why is there not enough time in the day to bake all we want to!!
I saw this and thought of u 😉
http://www.buzzfeed.com/joannaborns/that-nutella-life?s=mobile
Haha, thanks Tanya! All the signs are there…