Simply… just craving some chocolate…
…so why not go all out and stuff it with some Nutella?
Did you ever notice how the same brand name product in a different country actually tastes different? Or appears to? If you haven’t tried, I highly recommend that much needed European vacation (regardless if you were just on vacation a week ago)… not just to buy a nice huge glass jar of Nutella, but also to take advantage of the exchange rates and buy some extra goodies from their local market, such as some chocolate and pasta… I go to Italy around four times a year for work, so I get my quarterly fix of jar of Nutella each time I’m there. Without fail, I make a supermarket trip for some fruit and will pick up that huge 5 euro jar and indulge. I can’t quite pinpoint the exact different between Nutella from the stateside versus abroad, but there is something different, and in an awesome way… or maybe I’m just imagining it… but I highly recommend it and maybe once you do try it, you can tell me what it is that makes it that much better…
- 2 1/3 sticks unsalted butter at room temperature
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 eggs at room temperature
- 2 1/2 cups King Arthur Flour
- 3/4 cup unsweetened cocoa powder Ghirardelli
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 2 tablespoon heavy cream
- 2 tablespoons King Arthur Flour espresso powder
- 12 ounces Ghirardelli semi-sweet chocolate chips
- 3 ounces Ghirardelli dark cacao chocolate chips
- 3/4 to 1 1/4 cup Nutella (depends on how stuffed you want your cookie to be!)
- With paddle attachment to standing mixer, cream butter and sugars until light and fluffy – approximately 2-3 minutes.
- Beat eggs with fork in a separate bowl and add slowly into the mixer.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder.
- Slowly add the dry ingredients to the wet ingredients until completely combined together.
- Add the heavy cream to the mixture (if the mixture appears to be dry, add another 1 to 2 tablespoons of heavy cream.
- Stir in chocolate chips.
- Take about 1.5 to 2 tablespoons of cookie batter. First, roll into a ball and then flatten it into a circle. Place about 1-2 teaspoons of Nutella in the middle and wrap the cookie dough around the ball of Nutella. If needed, add a little bit of cookie dough to seal off the cookie dough ball (make sure the Nutella is completely wrapped to ensure it doesn’t leak out while baking!).
- Continue until all batter is used up.
- Place tray of cookie dough balls into freezer for at least 30 minutes.
- Pre-heat oven to 350 degrees
- Bake in oven for 10-12 minutes.
- Cool on a wire rack and enjoy!