Salted Chocolate Chip Cookies Stuffed with Nutella

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I love baking, especially during the holidays.  But sometimes, I’m in a rush and I need something special, like right this minute!  Whip up a batch of chocolate chip cookie dough to keep in the refrigerator, or the freezer, and you’ll be minutes away from fresh baked cookies anytime!

I’ll be honest, freezing the Nutella wasn’t my idea, and it’s everywhere, so I’m not sure who to credit!

Salted Chocolate Chip Cookies Stuffed with Nutella Adapted from The Essential NY Times Cookbook

Makes approximately 24 large cookies

1 3/4 cups plus 2 Tablespoons cake flour

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 sticks of unsalted butter, softened

1/4 cup shortening

1 1/4 cups packed light brown sugar

1 cup plus 2 Tablespoons granulated sugar

2 large eggs

2 teaspoons vanilla

2 – 3 cups chocolate chips

sprinkle of sea salt

1 small jar of Nutella

Place a sheet of parchment on a cookie sheet and spoon teaspoons of Nutella onto the sheet – about 24.  Then place the cookie sheet into the freezer for at least 10 minutes – or until the Nutella feels frozen to the touch.  In the meantime, make the cookie dough!

Measure the first 5 ingredients in a medium bowl and whisk to combine; set aside.

In a large mixing bowl, (using your beaters) cream the butter, shortening, and the sugars together.  Add the eggs, and the vanilla.

Slowly add the dry ingredients and beat on low just until combined.  Stir in the chocolate chips by hand.

Grab a large ball of dough and insert a frozen teaspoon of Nutella into the center – wrapping the rest of the cookie dough around it.

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If you want to freeze the cookies, then line up the dough balls on a cookie sheet lined with parchment and place the it in the freezer for about 1 hour.*  Then put the frozen balls of dough into a plastic food storage bag and store in the refrigerator (for up to 5 days) or the freezer (for about 2 months).

When you’re ready to bake, place the frozen dough balls onto a parchment-lined cookie sheet (I was able to fit 6 on a cookie sheet at a time) and sprinkle each cookie ball with a few grains of sea salt (or coarse salt).

Bake at 350 degrees for about 18 – 20 minutes for refrigerated dough and 20-23 minutes for frozen dough, or until lightly golden brown.  They will appear gooey in the middle until they have cooled – no worries, this is what makes them soft!

Transfer the parchment sheet of cookies onto a wire rack to cool.  Serve immediately, or store in an airtight container to keep them from drying out.

*Freezing the dough in balls first (before storing in the plastic bag) greatly reduces the chance of the dough sticking to each other.

 

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