Scoop-able Cookies with Nutella Filling
Equipment
Ingredients
Dough
all purpose flour
285 g
baking soda
0.25 tsp
baking powder
0.5 tsp
corn starch
1 tbsp
salt
1 pinch
espresso powder
0.5 tsp
dark brown sugar
200 g
granulated sugar
37 g
unsalted butter (cold, cubed)
225 g
egg (cold)
1 piece
egg yolk (cold)
1 piece
vanilla bean paste
1 tbsp
semi sweet chocolate chips
250 g
Filling
Nutella (frozen)
6 tbsp
Instructions
Prepare Nutella filling
Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment and freeze until firm.
Preheat oven
Preheat oven to 175°C (350°F).
Cream butter and sugars
In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 minutes. Add in brown sugar and granulated sugar. Beat again for 2-3 minutes on high until well combined.
Add eggs and vanilla
Add in the egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 minutes until everything is well incorporated.
Mix dry ingredients
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch, and espresso powder. Mix to combine.
Combine wet and dry ingredients
Gradually add dry ingredients to the wet mixture. Add in chocolate chips. Mix until just combined, do not over mix the batter at this stage.
Shape cookies with Nutella filling
Scoop large dough balls (about 6–7 total). Flatten slightly. Place a frozen Nutella scoop in the center. Wrap dough around it and roll into a tall ball shape. Place cookies several inches apart on baking sheet.
Bake cookies
Bake for 25-30 minutes or until the top is golden and crispy and center is chewy and soft.
Cool and serve
Let cool completely before serving and enjoy.
Original recipe
Storage
Store in airtight container. Cookies can be frozen baked or unbaked. Thaw frozen baked cookies at room temperature before serving.
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