Cookies. Crispy, chewy, buttery, warm dough.
Nutella + Cookies? Oh. My. God.
It is a revelation. Nutella filled cookies. Soft, gooey filling inside a slightly crisp, chewy cookie. Like a chocolate chip cookie, but with a completely different texture. Like the hazelnut filling in a Ferrero Rocher, without the crunch. Like Nutella on toast, but better. I can’t even explain it to you.
The other day when I made chocolate chip cookies, I had a lot of dough and not that much chocolate. So I put aside a bowlful of dough and decided to do something else with it.
We had a brand new jar of Nutella in the cupboard. So I stuck the whole jar in the fridge to get it hard and see what i could do with it. It got fantastically hard, so I scooped out small balls of it and rolled cookie dough around it. I don’t know what gave me the idea, but I’m so glad it came to me.
250g unsalted butter, softened (1 cup or 2 sticks)
1 1/4 cup light brown sugar (10 oz)
1 cup white sugar (7 oz)
1 3/4 cup plain flour (9 oz)
1 3/4 cup Italian 00 bread flour (9 oz)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt (plus extra for sprinkling)
Cut the butter into about 8 pieces. Put it in the bowl of your electric mixer along with both sugars. Beat until very pale and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
Put the flours, soda, baking powder and salt in the bowl. Mix on a low speed until just combined.
Transfer the dough to a ceramic bowl (and use plastic wrap to cover) or an airtight container. Refrigerate for a minimum of 2 hours and up to 48. The longer you leave it, the better the flavour.
When you are ready to bake, preheat the oven to 170 C and line 2-3 baking sheets with parchment paper.
Scoop out a ball of the cookie dough using an ice cream scoop or tablespoon.