Nutella Stuffed Cookies
By Madeleine Schroedel and Emily Amjad
Need we say more?
Okay, okay–we’ll keep going. If nutella isn’t enough for you and you are also wanting to emulate the summertime at the beach before summer even starts, the sprinkled sea salt will definitely transport your taste buds. Here are the simple steps to transportation:
- Take all the chocolate in your house out of your fancy cupboards and place on your “island.” (get it??)
- Eat all previously mentioned chocolate except for 1¾ cup.
- Use that 1¾ cup to create more happiness when you combine it with spoonfuls of nutella to create a chocolate sandwich. Or if you’re like Emily, you can eat it with a spoonful of straight up brown sugar. (**questioning her sanity**)
- JUST KIDDING. The actual Nutella-stuffed cookies will bring you more joy than that awesome chocolate sandwich you just made ever could. So follow Recipe Street to the Beachfront Heaven Club, where chocolatey dreams come true.
Muchas gracias to Ambitious Kitchen. Click HERE to see more delicious heaven (and this recipe, if you want to see how it’s done BEACH. But only if you’re confused because our directions are more entertaining.)
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- In a small bowl, whisk flour, baking soda, and salt.*
- Brown butter. (WARNING: it does not look brown. Rather, it’s a greenish olive color, like Emily’s skin tone***) Melt butter in a saucepan over medium heat until it begins to foam/bubble and smell nutty, from 5-10 minutes, whisking constantly (you have to go to a different room to smell the nuttiness factor, but don’t leave your butter, so this is a two-person job–grab your iguana pet; those things are good at watching stuff). Pour in a bowl to cool for a few minutes.
- Add butter to a large bowl with the brown and granulated sugars and combine thoroughly with an electric mixer (preferably red). Beat in the vanilla, egg and egg yolk, and yogurt.
- Combine dry ingredients with ^ that stuff on low speed.
- Stir in the chocolate chippers. Don’t forget to entertain yourself by attempting to catch a few in your mouth Ellen DeGeneres style. (If you don’t get this reference, go watch the first few seconds of Ellen with your grandma at 4 PM on weekdays. You’re welcome.)
- Pop it in the fridge for 2 hours or in the freezer for 30 minutes.
- Preheat your cooking box to 350 degrees F (or 623 degrees Kelvin for you chemistry whizzes).
- Roll dough into small balls. Flatten the ball until thin in your palm, putting 1 teaspoon of chilled NUTELLA**** in the middle. Smush dough gently (and completely) around Nutella.
- Place balls on a baking sheet. Flatten the tops of the balls very very gently (tenderly) (softly) (expressive-ly of your love). Oven the cookies (yes, it is now a verb) for 9-11 minutes/until golden brown.*****
- Cool and sprinkle with the coarse sea salt. (This is where the beach partayyyy begins. Get pumped. And ocean-y.)
- EAT THE AMAZING NUTELLA CREATIONS AND CRY FROM JOY. 😉
sugar and spice*******
*with a whicshk**
**that is clearly how it’s spelled (according to mad madz.)
***LOL JK EMILY IS WHITER THAN THE INSIDE OF A COCONUT
****!!!!!!! The moment you’ve been waiting for–the jennifer lawrence of the kitchen has arrived
*****they will look a tad underdone in the middle, but they keep cooking–trust us!!
******clearly Emily is the spice-y one here*******
*******spicy (Madeleine still needs help with her spelling– peer tutors anyone?)