When mixing up the dough for these cookies, they smelt absolutely AMAZING. They smelt even better when baking. My number one taste tester (Sam) enjoyed them, and I've had great feedback from everyone else that tried them.
2 1/4 cup plain flour
1 1/4 teaspoons bicarb soda
Pinch of sea salt (plus more to sprinkle on top if desired)
1 cup unsalted butter
1 1/4 cup packed brown sugar
1/4 cup white sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla bean paste
1 tablespoon vanilla yogurt
3/4 cup dark chocolate, chopped
3/4 cup milk chocolate, chopped
Nutella, chilled in refrigerator
Place the flour, baking soda, and salt in a bowl and stir to combine. Set aside.
To brown the butter, melt in a saucepan over medium heat. and stir continuously as it starts to bubble. The butter will start to brown on the bottom of the saucepan after a few minutes. Watch it closely and continue to stir. Once the butter browns and develops a nutty aroma, immediately take it off the heat and transfer it to a bowl. This halts the cooking process and stops the butter from burning. Let it cool for a few minutes.
Mix/beat the butter and sugars until light and fluffy, then add the egg, yolk, vanilla, and yogurt and mix until well combined. Add the flour mixture slowly and mix on low-speed just until combined. Add the chocolate chips.
Pop the dough in the fridge for a few hours (or overnight) to firm up and let the flavours develop. Put your Nutella in the fridge at the same time.
Mix/beat the butter and sugars until light and fluffy, then add the egg, yolk, vanilla, and yogurt and mix until well combined. Add the flour mixture slowly and mix on low-speed just until combined. Add the chocolate chips.
Pop the dough in the fridge for a few hours (or overnight) to firm up and let the flavours develop. Put your Nutella in the fridge at the same time.
Preheat the oven to 170 degrees C. Remove chilled dough and Nutella from the fridge. For each cookie, take 1 1/2 tablespoons of dough and roll it into a ball. Flatten it and make a small well in the centre. Place a teaspoon of chilled nutella in the middle and fold dough around it until the dough covers the Nutella and it has reformed a ball shape. Make sure you can't see any Nutella - you may need to add a little more dough to ensure this. Place dough balls on a cookie sheet three apart (to allow for cookies to spread when baking) and lightly flatten each one.
Bake 6-10 minutes or until the edges of the cookies turn a lovely golden brown. Remember they will continue to cook a little once removed from the oven. It is completely fine for the cookies to look underdone in the centre. Allow the cookies to cool for a few minutes on the sheet to firm up. Add a little sea salt if desired. Transfer to a wire rack to cool completely.
Recipe from Ambitious Kitchen. She stated these were her favourite cookies. That aroused my curiosity enough to bake them.
Notes
Adding a small sprinkle of sea salt creates that salty sweet taste that a lot of people love.
The cookies would also be delicious unstuffed, or stuffed with something other than nutella, such as caramel, chocolate ganache, caramel chocolate, etc.
You can use any chocolate combination that you like.
The dough is suitable to freeze - just roll out your cookie dough balls, flash freeze them and then transfer into resealable plastic bags to bake at another time. I have some in the freezer ready to be baked - Will take more photos of these cookies next time and update the post :-)
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