Nutella Stuffed Cookies

Directions

• To start with, line a tray with parchment paper and scoop the nutella with a tbsp into dollops. Place in the freezer to harden. This can be messy to work with, but we need it to freeze so we can stuff the cookie later on.
• Preheat your oven to 180°C and line a baking tray with parchment paper.
• Brown butter – Melt the butter in a pan for about 7-8 mins and take it to the point where you can see it turn a golden amber colour. Stir constantly. Do not take it too far as this would result in burnt butter. As and when you start to see the milk solids settle at the bottom, turn it off, transfer to a large bowl and let it cool for 20 minutes.
• Add the sugars (brown u0026 white) into the cooled brown butter and mix well. Stir in the egg and egg yolk along with the vanilla extract and stir until well combined.
• Sieve the flour, baking soda, baking powder, cornstarch and salt. Whisk until combined.
• Gradually add the dry ingredients into the wet ingredients. Mix until the batter comes together.
• Add in the roughly chopped chocolate into the batter. Chill the batter in the refrigerator for 30 minutes.
• Take out the frozen nutella and the chilled dough from the refrigerator. If at any point, the nutella becomes too soft and melted, place it back in the freezer for a few minutes.
• Scoop the dough using a 1 1/2 tbsp measure. Flatten the dough slightly and place one dollop of frozen nutella in the centre. Cover with the remaining dough on the sides. It should be a ball and the nutella should be fully enclosed within the dough. Repeat this process and freeze all the cookie dough balls for 10 mins.
• Place the cookie dough balls. on the baking tray lined with parchment paper and bake at 180°C for 10-12 mins.
• Let the cookies cool on a wire rack and enjoy!