Nutella Stuffed Chocolate Chip Cookies

Makes 8-10 cookies

Ingredients

½ cup Nutella (scooped and frozen into 1 tbsp portions)

8 tbsp unsalted butter

½ cup (100gr) brown sugar 

¼ cup (50gr) granulated sugar 

1 large egg 

2 tsp Rising Star Vanilla Bean Paste

1 ¼ cup all purpose flour 

½ tsp baking soda

¼ tsp salt 

¾ cup semi sweet chocolate chips

Recipe

1. Line a small baking sheet with parchment paper and scoop Nutella into 1-tablespoon portions (you should get about 8–10 scoops). Freeze for at least 24 hours. Make sure to do this the day before baking your cookies, don’t skip it! Freezing prevents the Nutella from melting and disappearing into the cookie while baking.

2. In a small pot, melt butter over medium heat, stir often. Once it foams and turns golden brown with a nutty aroma, remove from the heat. About 5 minutes. Let it cool for 5-10 minutes until warm, not hot! 

3. Once brown butter has cooled, combine the brown butter with brown sugar and granulated sugar until smooth. 

4. Mix in the egg and vanilla bean paste. 

5. Add the flour, baking soda and salt, stir until just combined. 

6. Fold in the chocolate chips. 

7. Chill the dough for 10 minutes so it's easier to shape around the nutella. 

8. Scoop 2 tbsp dough, flatten, place a frozen nutella scoop in the center, and wrap dough around to seal. Roll into a ball and place on a lined tray. 

9. Top with more chocolate chips (optional) and refrigerate the stuffed balls for at least 30 minutes before baking. This keeps them from spreading too fast. 

10. Preheat oven to 350F 

11. Bake 6 cookies per tray on parchment paper for 10-12 minutes until edges are golden but centers are still a little soft. 

12. At this point while still soft, you can top each cookie with more chocolate chips if desired. 

13. Let cool for 10 minutes before enjoying.
    
    

Recipe & photo by @sizzlewithgaby