The secret to truly irresistible nutella cookies lies in two key steps: freezing the Nutella for a solid core and chilling the dough for proper texture. This ensures that when you bake these nutella cookies, the filling remains molten and doesn’t melt into the dough. Crafting the perfect nutella cookies requires attention to detail, but the payoff is a delightful combination of crisp edges, a chewy cookie, and a warm, gooey Nutella center. This recipe is designed to help you achieve that perfect balance every time.
Key takeaways
- The balance of moisture from brown sugar and butter is crucial for a soft texture.
- Chilling the dough helps maintain the cookie shape during baking.
- Avoid overmixing to prevent tough cookies.
- Seal the Nutella filling properly to prevent leakage.
ooey-gooey Nutella Stuffed Cookies!
Ingredients
Method
- Mix flour, baking soda and salt. In separate bowl, barely melt butter, mix to finish melting. Mix in vanilla, honey and sugar, then egg. Mix in flour, fridge 1.5 hrs. Freeze Nutella discs 1 hr. Enclose Nutella with dough, press in choc chips, bake 12 -13 min at 180°C/350°F (160°C fan). Cool 10 min on tray, then at least 5 min on rack. Attack!
- Mix dry – Mix the flour, baking soda and salt in a bowl, set aside.
- Barely melt butter – Using a heatproof bowl, microwave the butter for 30 seconds on high until mostly but not fully melted, then stir with a rubber spatula to finish melting it so it’s “milky” rather than clear yellow oil (Note 5).
- Wet mixture – Add the sugar, vanilla and honey, stir until combined. Add the egg and stir until combined, it should look like caramel.
- Chill dough 1 1/2 hours – Add the flour mixture and stir until combined. The mixture should be slightly warm and too soft to roll into balls. Cover and refrigerate for 1 1/2 hours to cool and firm up enough to roll into a log.
- Frozen Nutella mounds.
Video
Notes
– Do not overmix the dough once the flour is added; overmixing can lead to tough cookies.
– Store leftover nutella cookies in an airtight container at room temperature for up to 3-4 days, or freeze the baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to achieving the perfect ooey-gooey Nutella stuffed cookies lies in the balance of ingredients and the method of mixing. The combination of butter and brown sugar creates a rich, moist dough due to the moisture-retaining properties of brown sugar. This moisture is crucial for the gooey texture. Additionally, the incorporation of an egg helps to emulsify the mixture, binding the fat from the butter with the sugars and flour. It’s important to mix the dough just until combined to avoid overdeveloping the gluten, which can lead to tougher cookies. The resting period after mixing allows the flour to fully hydrate, resulting in a chewier texture.
Troubleshooting
- Cookies spread too much: This can happen if the dough is too warm. Ensure you chill the dough for at least 30 minutes before baking to maintain shape.
- Cookies are too dry: If you find that your cookies lack moisture, consider reducing the flour slightly or adding an extra tablespoon of butter to enhance richness.
- Nutella filling leaks out: To prevent the Nutella from leaking during baking, ensure that the dough is well-sealed around the filling. Pinch the edges firmly and consider chilling the filled cookies before baking.
- Cookies are too hard: Overbaking can lead to hard cookies. Keep a close eye on them and remove them from the oven as soon as the edges are golden brown while the centers remain soft.
Substitutions
- Nutella: You can substitute with any chocolate-hazelnut spread, but the flavor may vary slightly. Look for spreads that have a similar consistency for best results.
- Unsalted butter: Use salted butter and reduce the added salt to a pinch to maintain flavor balance.
- Brown sugar: If you don’t have brown sugar, you can use white sugar mixed with a bit of molasses (1 tablespoon of molasses per cup of white sugar) to mimic the moisture and flavor.
- Dark chocolate chips: Semi-sweet chocolate chips can be used instead, but they will yield a sweeter cookie.
Pro tips
- For the best gooey center, make sure your Nutella discs are thoroughly frozen before encasing them in dough. I once rushed this step, and the Nutella simply melted away, making for a less exciting cookie.
- Do not overmix the dough once the flour is added; overmixing can lead to tough cookies.
- Store leftover nutella cookies in an airtight container at room temperature for up to 3-4 days, or freeze the baked cookies for up to 2 months.
Dive into the joy of these decadent Nutella stuffed cookies. Share them with loved ones or keep them all to yourself – either way, they’re sure to bring a smile. Enjoy every chocolatey, hazelnut bite!
Frequently asked questions
Can I use milk chocolate instead of dark chocolate chips?
Yes, you can use milk chocolate chips; however, keep in mind that the cookies will be sweeter, which may alter the overall flavor profile.
How can I make these cookies gluten-free?
To make gluten-free Nutella cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure.
What should I do if my Nutella is too thick?
If your Nutella is too thick to spoon easily, you can warm it slightly in the microwave for a few seconds to make it more spreadable. Just be careful not to overheat it.
How long can I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing them for up to three months.
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