Well, it’s the time of year for my favorite holiday. For those of you that don’t worship at the altar of Ferrero, February 5th is World Nutella Day. I may never get over the fact that there is a day for the entire world to celebrate what is essentially a spread. But it brings so much joy to so many, I think it’s earned the honor. I know my life is better now that I have discovered Nutella. I’m guessing yours is too.
Every year I make a Nutella dessert to mark the occasion. Last year I made a Flourless Nutella Cake that turned out to be quite popular. Since Nutella’s tagline is “Spread the happy,” this year I went with a Nutella-stuffed cookie. I’m finding cookies to be easier to share and I always recommend spreading the love with dessert, especially at holiday time.
30 minPrep Time
22 minCook Time
52 minTotal Time
Inspired by Cooking Classy’s Nutella Stuffed Chocolate Chocolate Chip Cookies [/i]
16 tablespoons unsalted butter (2 sticks)
1 1/2 cups brown rice flour
1/4 cup sweet white rice flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking soda
1/4 cup granulated sugar
11/4 cups dark brown sugar
1 large egg
1 egg yolk
11/2 teaspoons pure vanilla extract
3 tablespoons whole milk
12 ounces semisweet chocolate chips (2 cups)
1/2 jar of Nutella, chilled in refrigerator
Coarse sea salt
- Melt the butter in either a saucepan over low heat or a microwave. Once melted, pour into the bowl of a stand mixer or large mixing bowl. Tip: The cookies taste best with browned butter. For instructions on browning butter, go to this article from The Kitchn .
- In a medium bowl, whisk together the rice flours, cocoa and baking soda. Set aside.
- Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.
- Add the whole egg, egg yolk, milk and vanilla extract and mix until thoroughly combined.
- Add the flour mixture and mix until thoroughly combined.
- Fold in the chocolate chips. Tip: View a video on How to Fold an Ingredient into your Batter .
- Chill the dough in the refrigerator for approximately 21/2 hours.
- Preheat the oven to 350 degrees F. Tip: Remember the oven needs at least 20 minutes to preheat fully in spite of what the read out says.
- Shape the dough into 2-ounce balls. Tip: 2 ounces is a 1/4 cup so if you don't have a scale you can use a measuring cup. Also ice cream scoops are usually a 1/4 cup.
- Flatten the dough ball very thinly into the palm of your hand.
- Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary.
- Place the balls on parchment-lined baking sheets, 6 cookies per sheet. Flatten the tops with your hand and sprinkle with sea salt. Tip: Be gentle. Only flatten the tops a bit.
- Bake for 11 minutes, rotating the pans halfway through for even baking.They will look a bit underdone, but will continue to cook once out of the oven. Tip: DO NOT OVER BAKE! If you bake them for too long, the Nutella will not ooze. They still taste pretty good though, so don't despair.
- Remove from the oven and cool the cookies on the sheets for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooled cookies in an airtight container.
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