Think this is a normal cookie? Guess again! These are the biggest cookies I've ever made and full of Nutella.
Thank you all for submitting my latest hot chocolate bomb poll! For those who are awaiting the old pudding winner, I'll be baking it on Christmas. So stay tuned for that!
For this dish, I'm using my favorite chocolate chip cookie recipe as the base. It works every single time with perfect results.
Make sure you take these wonderful cookies out when they begin to turn golden brown (the bottoms should also have some color), otherwise the Nutella won't be as gooey.
If Nutella is not your thing, use peanut butter! You'll be devouring these in no time at all! They're soft, chewy and so good.
|Level: 👩🏽🍳|Time: 45 minutes|Serves: 6-8|
1/2 cup Nutella
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 1/4 cup bread/all-purpose flour
1/2 teaspoon baking soda
Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper. Take a spoonful of the Nutella and place it on a plate. Repeat until you've finished the Nutella. You should have around 6-8 mounds. Chill in the fridge for 20 minutes while you make the cookies.
With an electric mixer cream the butter and two sugars for two minutes until fluffy. Pour in the egg and vanilla extract. Add flour and baking soda and mix for three minutes. The cookie dough will form a ball if you wait long enough.
Divide the cookie dough into 6-8 pieces, roll each into a ball. Flatten a cookie so it's a large disk. Take a chilled Nutella mound and place it in the middle of the cookie. Fold the edges up and roll into a large ball. Repeat for the remaining cookies and place 5" away from each other. Flatten slightly and bake for 15 minutes or until the bottom is golden brown.
- The Bored Baker 👩🏽🍳