Saturday, April 27, 2013

Nutella-Stuffed Chocolate Chip Cookies

The other night I received a Snapchat from a friend, a hungry friend.  

(For those of you who don't know what Snapchat is, it's an app for your phone that allows you to take a "snap" of yourself and add text and send it to people for an allotted amount of time before it disappears)

His snapchat said "I have stuff for cookies, can you make them"?

How could I turn that down?!  

So Beth and I get in her car to go pick up the goods.  Much to my surprise (it really shouldn't have been a surprise, he is a guy) when we get there he hands me pre-made cookie dough.

He was trippin if he thought I was going to make those.  

So, I told him that we would trade him the cookie dough (cause really the only thing that stuff is good for is snacking) for some real cookies made with love. 

Nutella-Stuffed Chocolate Chip Cookies
Recipe Adapted from Scarborough Food Fair


2 1/4 C all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter
1/4 C granulated sugar
1 1/4 C packed brown sugar
1 large egg
1 egg yolk
1 1/2 tsp. vanilla extract
1 Tbsp. sour cream 
1 1/4 C. milk chocolate chips
Heaping 1/3 C white chocolate chips
1 jar Nutella, chilled 


Whisk the flour, baking soda, and salt in a bowl.  Set aside.

In a saucepan, melt the butter until it starts to foam and bubble.  Continuously stir until the butter starts to brown.  This should take around 5-7 minutes.  Transfer to a bowl, and set aside to cool for a few minutes.

Mix the butter and sugars until completely combined.  Beat in the egg, egg yolk, vanilla, and sour cream.  Slowly add the dry ingredients, beating on low until just combined.  

Fold in chocolate chips gently.

Chill the dough for 1-2 hours before baking.

Preheat oven to 350 degrees.  take a chunk of the dough and flatten in in the palm of your hand.  Drop a small amount of the Nutella to the center of the cookie.(I used a teaspoon scoop)

Fold the dough up around the Nutella and roll into a ball.  Make sure that the Nutella is completely covered so it does not seep out while in the oven.

Place dough on the sheet two inches apart.

Bake for 7-9 minutes, depending on your oven.  (mine took 7)  When the edges begin to brown remove from the oven and let sit on the sheet for a couple minutes before removing.

Try not to eat them all in one sitting!  Enjoy!