Chocolate-Chocolate Chip Cookies Stuffed with Nutella

Simply… just craving some chocolate…

…so why not go all out and stuff it with some Nutella?

Happy Monday!!

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…

Ingredients:

• 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!)

Directions:

• 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!