My basic soft cookie batter has served me well many a times be it with nuts, raspberries, or even kinder. Now it strikes again with a molten interior of ooey gooey nutella.
The secret of this cookie is to freeze dollops of nutella to easily encompass it with the cookie batter, hence avoiding a nearly impossible and very messy situation.
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 Tbsp vanilla
1 egg yolk
flaked salt, optional
The night before, dollop nutella in teaspoonfuls on a baking sheet and freeze overnight.
Net day, preheat the oven to 350F.
Sift the flour, baking soda, and salt. Put aside.
Cream together the butter and the two sugars.
Add the vanilla, egg, and egg yolk to the creamed sugars, keep mixing till well-creamed.
Add the flour mixture, and mix until a dough is formed.
Shape into patties (20 medium-sized), insert a frozen dollop of nutella in the center then seal with the dough around it.
Place well-spaced on a baking tray. If using flaked salt, sprinkle lightly just before baking.
Bake for 12-15 minutes, allow to cool 5 minutes on the tray before removing.
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