T.G.I.C.F.! Thank God it’s Cookie Friday! :)
The other day there was a little discussion with some food bloggers about ingredients for cooking and baking. Is it ok to use pre-made stuff for cooking or baking? Cake mixes, custard powder… basically everything that comes out of a bag and you just add one or two things and then it’s done…? ;P Well – of course it is ok, but I would not use that stuff, neither do the bloggers I talked to. A cake mix is NEVER really needed – you can do that quick and easy yourself – same thing for many other ingredients you can use for cooking and baking. If you look under the category “homemade” here, you can find some recipes and easy replacements.
Anyways – to be honest – not ALL things can or have to be replaced – sometimes there is just no time to make homemade puff pastry dough or noodles. In that case I also use pre-made stuff – even though it would not be hard or complicated to make at home – just a bit too time consuming. BUT there is something that can not be replaced in any way – I think you already know where this is going… ;) NUTELLA. Impossible to replace. IMPOSSIBLE. I tried. Did not work ;) So this is my weak point.
Back to the cookies – NUTELLA stuffed chocolate cookies – you can see on the picture why there are no more words needed. They are just awesome! Fresh out of the oven, still a tiny bit warm, a glass of milk and every bad day comes to a good end! Next time I will put in even more Nutella – that’s for sure! :)
Happy Cookie Friday!
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (110g) butter, at room temperature
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1 large egg
1 tsp. vanilla extract
7 oz. (200g) semi-sweet chocolate, chopped
16-18 tsp. Nutella
200g Mehl (Type 405)
1/2 TL Natron
1/4 TL Salz
110g weiche Butter
100g Zucker
100g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
200g Zartbitter Schokolade, gehackt
16-18 TL Nutella
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Prepare two baking sheets with baking parchment and set aside. Chop the chocolate and set aside. Mix flour, baking soda and salt in a bowl and set aside.
3. In a large bowl mix butter and sugars and beat on high speed until light and fluffy. Add the egg and vanilla extract and beat on high speed until well combined. Add the flour mixture gradually and mix until just combined. Fold in the chopped chocolate.
4. Take the nutella out of the freezer. Take a small portion of the dough and press one of the frozen nutella pieces into it and cover it completely. Make a ball and flatten that a bit and place (with enough space inbetween) on the baking sheet. Bake for 14-16 minutes or until the edges start to brown. Take out of the oven and let cool down on the baking sheet for couple minutes then let cool down completely. Store in an airtight container.
2. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier belegen und zur Seite stellen. Die Schokolade hacken und zur Seite stellen. Das Mehl mit Natron und Salz vermichen und ebenfalls zur Seite stellen.
3. In einer großen Schüssel die Butter mit den beiden Zuckersorten auf höchster Stufe aufschlagen, bis alles hell und luftig ist. Ei und Vanille Extrakt zugeben und auf höchster Stufe aufschlagen, bis alles gut vermischt ist. Mehl nach und nach zugeben und nur kurz verrühren. Gehackte Schokolade unterheben.
4. Die Nutellaportionen aus dem Gefrierschrank nehmen. Jeweils eine kleine Portion Teig nehmen und eine Portion Nutella hineinpressen und dann komplett mit Teig ummanteln. Eine Kugel formen und dann etwas flachdrücken und mit genügend Abstand auf die Backbleche legen. Für 14-16 Minuten backen – die Ränder sollten anfangen braun zu werden. Aus dem Ofen nehmen und erst auf dem Blech etwas abkühlen lassen – auf einem Kuchengitter dann komplett auskühlen lassen. In einem Lufdichten Behälter aufbewahren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Nutella Stuffed Chocolate Cookies
- Prep Time: 25
- Cook Time: 16
- Total Time: 105
- Yield: 18 1x
Ingredients
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (110g) butter, at room temperature
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 7 oz. (200g) semi-sweet chocolate, chopped
- 16-18 tsp. Nutella
Instructions
- Start with the nutella filling. Prepare a wooden board or similar with baking parchment or plastic wrap. Use a spoon and place 16-18 portions of Nutella on the prepared board (a heaping teaspoon each) – place in the freezer and let freeze for about one hour. It has to get harder, but not completely frozen.
- Preheat the oven to 350˚F (175°C). Prepare two baking sheets with baking parchment and set aside. Chop the chocolate and set aside. Mix flour, baking soda and salt in a bowl and set aside.
- In a large bowl mix butter and sugars and beat on high speed until light and fluffy. Add the egg and vanilla extract and beat on high speed until well combined. Add the flour mixture gradually and mix until just combined. Fold in the chopped chocolate.
- Take the nutella out of the freezer. Take a small portion of the dough and press one of the frozen nutella pieces into it and cover it completely. Make a ball and flatten that a bit and place (with enough space inbetween) on the baking sheet. Bake for 14-16 minutes or until the edges start to brown. Take out of the oven and let cool down on the baking sheet for couple minutes then let cool down completely. Store in an airtight container.
Notes
- Enjoy baking!
These are basically my dream cookie. Nutella with everything please!
With Nutella nothing can go wrong ;)