It’s the most wonderful time of year…
It’s also time to partner with my favorite grocery delivery service to make a batch of holiday cookies, aka #12DaysofCookies. FreshDirect works with bloggers (like myself) to create an original recipe, and then we each post a recipe every day for 12 days. Cool, right?
So, aside from the fact that I photographed these next to a bunch of ornaments, I don’t think there’s anything inherently “holiday” about them. But that doesn’t take away from the fact that they’re DELICIOUS. Seriously, I’m not a baker, so the fact that these didn’t come out like hockey pucks was awesome. They were soft and chewy, and the Nutella melts inside just perfectly. Highly recommend the method of 1 egg + 1 egg yolk, as I’ve heard that can help with the moistness factor in a cookie.
Also please note that I broiled these for 2 minutes or so towards the end. Since they’re pretty big cookies, I wanted to make sure they got nice and brown on top and this seemed to be the best way to do that without overcooking them.
Nutella-Stuffed Chocolate Chip Cookies w/Sea Salt
- 1 stick butter
- 1 and 1/2 cups all purpose flour
- 1/2 cup light brown sugar
- 1/4 cup white granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Nutella dollops (1 tsp each)
- Parchment paper
Directions
- Preheat oven to 350. On a sheetpan lined with parchment paper, drop the dollops of Nutella, roughly 1 tsp each. You should have about 12 dollops. Place in freezer while you prepare the cookie dough.
- In a small bowl, combine flour, baking soda and salt. Stir to combine.
- In stand mixer or large bowl, beat butter, sugars, and vanilla extract until creamy.
- While the mixer is going, slowly add egg and egg yolk, one at a time. Beat together.
- Gradually beat in the flour mixture, making sure that it’s on a low setting so you don’t wind up with flour on your ceiling.
- Scrape down sides of the bowl with a spatula, and fold in the chocolate chips.
- Take Nutella dollops out of the freezer. Work quickly so it doesn’t totally melt. Take 2 tbsps of cookie dough and make a disc in your hand. Place the Nutella dollop in the center and fold cookie dough around it and roll into a ball. Place on two ungreased cookie sheets. Note: I put 6 cookie dough balls on one sheet and baked only one sheetpan at a time, since I used the broiler to brown the top. If you don’t care about the browning, you can put them both in at this time.
- Bake for about 10 mins at 350, then turn the broiler on for a few minutes to brown the top. Again, broiling is optional but it looks much nicer to have a lightly browned top.
- Remove from oven and sprinkle with a little Maldon sea salt flakes (or regular sea salt works too). Place on wire racks to cool. Enjoy the Nutella-chocolatey goodness.
