Daron’s Kitchen Nutella stuffed chocolate chip cookies

[Music]hi everybody and welcome to guarantyssin I am as you guessed it Darren andwhat we’re going to do today is we’regonna bake together because that’s whatI doI love extreme we’re gonna be cookiestogether today yeah yeah but like thisvideo is I want to give you a little afew tips and if you are deals of whatyou can do in the kitchen and sincewe’re on a home run quarantineself quarantine it’s supposed to be ifyou’re not the home the idea is that wecan all bake together I’m sure a lot ofyou have kids that are out of home fromschool everybody’s bored we have a lotof time to kill so what we’re gonna dotogether is we’re gonna create anactivity for the entire family to workon together and then at the end of theday you’re gonna have some booties toeat after dinner because who cares aboutdinner we wants to get to dessertso what we’re making today are probablymost people’s favorite you tell us stuffchocolate chip cookies because this ismy catch opportunity if you don’t kissme okay so what we’re doing first iswe’re gonna make itportioned balls of Nutella and put themon our tray so we can freeze them it’sgonna be it’s gonna be so much easierfor us to use later basically what I’mdoing here is I’m using two spoons sorryI already use them they’re dirty we’regonna take a bitthey’re just tables teaspoons I meansorry and you just fortune as evenly asyou can use two spoons just to get themto tell off and try to make them asround as possible and we’re just gonnakeep going if you’re making a fullrecipe the recipe will be in the commentsection below you’ll need about thirtyof these portions new Tellez if you’redoing half a recipe which is what learnto be today you only need about 15 16 soand you’re gonna keep doing as suchuntil you have enough Nutella for yourcookies so we’re gonna take this downand remember to make spacingso Nutella for now is done unless youwant to snack on it was making cookieswhich is also fun so what we’re gonna dofirst is we’re gonna use my best friendthe butterokay so butter is the best thing in theworld I love butter if you don’t likebutter we have to introduce you to realbutter because butter is the best youcan use it as butter ice cream you notget it so butter is really my favoritewhat we’re gonna do first is we’re gonnamakeBabylon’s and as they call it in Frenchit’s a French culinary term and itbasically means we’re gonna cook ourbutter down until it’s almost it becomesa bit translucent it becomes translucentand it has this fantastichazel nutty aroma which is where theword comes from another mothermeaning hazelnut[Music]so this is our deficit as we showed youthe process as you can see on the bottomyou have a nice little brown film youwant that the darker that is the moreflavorful it’ll be but don’t go too darkbecause you can always risk burning thebutter and as you can see from thisbeside the foam it’s pretty trancetrance Lucent that’s what you want yourbrother to look like and at this pointyou have a very nice nutty smell to itit’s almost like it’s so nutty that it’ssweet that’s the best way I can describeit and the whole house smells like thisthe smell is very potent but it’s veryflavorful almost it’s I’m telling you’regonna want to drink this it smellsreally good if I didn’t love butter Ilove it even more now oh yeah as we’rewaiting for our budget to cool down inthe meantime we’re gonna start doing ourmixes so I have my bowl here I have myregular sugar in case you wonder I’mdoing half the batch that you would bedoing just you know so you can see thequantity is a bit less don’t be toosurprised so this is just our regularcaster sugar and here you’re supposed tohave your brown sugar or castañeda atleast a friend and I actually didn’thappen so I what we’re gonna do is we’rejust going to use regular sugar and howyou give me a test for that is measurethe portion that you need and we’regonna add 1/2 teaspoons of molasses ifyou don’t have molasses you can alwaysput 2 teaspoons of honey or twoteaspoons of maple syrup you just needsome kind of sugar to go in there to mixit all together nicely and you’re gonnahave test them out so you don’t need togo out and buy that’s the ok now that wefinally have our molasses open we’regonna put remember I’m just doing half abatch so I’m gonna put one big teaspoonof molasses that’s a giant teaspoon butthat’s fineput it in your sugar and we’re justgonna mix it so I just switched toolsbecause I was having a hard time at thespoon but yeah once you mix it it takesa bit of time to mix it not that muchtime but just it’s not asstraightforward as you would hope forbut you have yourself a really niceCastaneda – it’s actually better thanthe ones you can buy in the store it’sgonna be very flavorful that’s the bestway I can put it and so we’re gonna adda two sugars together and such do thatmix and you don’t have to mix it too -else well we’re gonna add to our sugarthese we’re gonna put out and here’s ourmy best friend and we’re just gonna addthe butter to the sugars and make sureyou get all those little bits on thebottom of the pan sometimes they stickto the pan which is fine you can use aspoon to scrape them off but make sureyou get all of those sediments that fallon the bottom because that’s where allyour flavorings and you’re really reallygonna want that that’s what’s gonna makethat’s what’s gonna give that differencehere cookie rather than a regular cookieof course if you don’t want to do thisdon’t have this step if you’re not somecomfortable with it you can always justuse softened butter at room temperatureor just melt the butter and use it asthis but if you do manage to make themetal of it I’m telling you you’re notgonna regret it smell right now I justwant to eat this with a spoon that’s howgood its smellnext what’s thatnicely mix make sure it’s not too toomuch because you don’t want to cover theegg when you throw it in there now we’regonna add our one egg you’re gonna havetwo and always crack the egg on the flatsurface please don’t use the edge of thebowl because you think you’re gonna haveegg leaking down everywhere it’scriminal everywhere on the counter noplease don’t do that pleasewhen we add our eggs we give it a nicemix often you’re gonna see in recipesthat gasping the white and this it’sreally only to make sure the sugars arenicely melted you don’t really have tomakes it too much according in my handif you’re doing it with a mixer evenbetter it should have an easier time butthe whole point again is to show you allyou need is a bowl and a spatula to dowith you and now next step once oursugar is in our butter is nicely meltedwith the egg of course we’re gonna addour vanilla extract now the vanillaextract is really just there to kill theflavor of the egg because I want yourcookies month to taste like an egg orsmell like an egg for that matter andwhat it does it really just accentuatesall the flavors that brings everythingtogether so it’s just a salt that youcould not put it if you did your Mondayif you don’t like but it’s always a niceextra you can add next thing we’re goingto do is we’re going to add our dryingredients so here we have our flourthen here I already have prescalepre-measured my cornstarch and my saltand finally here we have our bakingpowder and our baking soda i re mixed ittogether in there if you’d like you canmix all the dry beans together in oneBowl and then added to here of courseyou almost have that option and whatwe’re gonna do we’re just giving itgonna give it a gentle spin to make sureeverything comes together and you’regonna see it’s gonna start off very softit’s gonna get a bit more difficult tomix but don’t wring that’s completelynormal and you don’t have to mix toolong if you’re doing it by hand marknot even by mixer the less he makes thecookie batter the better it’s gonna befor you because the more you mix themore even have your gluten developed inyour cookie and it’s going to come outBrady you’re a doughy you’re actuallyand you don’t want that you want it tobe nice blankie and a soft cookie that’sjust gonna fall apart and here you go Ibarely makes it I still have some flourlaying around there but that’s fineand that’s pretty much all you need todo just to bring your dry ingredientstogether with the wet ingredients andthat’s it the last thing you’re gonna dois you’re gonna add your chocolate chipcookie Atwell chocolate chip cookieobviously you’re gonna have twochocolate chips so if you don’t havechocolate tips at home I am pretty sureif you open your pantry they’re going tofind some old bar of chocolate that youforgot God just cut it up and put it intherethe finer you chop it the better it isit’s a perfect opportunity to get thatstuff out of the pantry that you haveforgotten about so we’re gonna have thischance if you find your chocolate chipsare too big you can always chop themsince we’re gonna stuff them later thefiner the chocolate chips are choppedthe easier it’s gonna be to stuff themso we just give it a nice mix just tocombine the chocolate chips in there andour batter our dough batter is readycookie batter I do not go better it’sready and if you like the stock reallygood because it have a very flavorfulchocolate chip cookie right now but ifyou want to add the extra just a littleextra now that we have our cookie doughalready mixed what we’re gonna do iswe’re going to portion them so I’m usinga just a regular ice cream scoop justuse whatever you have at home if youdon’t have an ice cream scoop a bigtablespoon or two get it off but I’mgonna use a tablespoon scoop actually sowe’re gonna portion it here you go so wehave one ice cream scoop mmm and so onuntil we have all of our dough so thatwe can later stuff it with our littleluckso now that we have all of our cookiedough a portion what we’re going to dois really no get out you tella goodiesout of the freezer so we’re gonna do iswe’re gonna take our our cookie domejust make a little flat cylinder in ourhands circle I mean stuff it inside andjust close it over but in here what’swhat we have closed all over just youdon’t need to make it a perfect circleit doesn’t happen come on next onethat’s pretty much what you’re going todo until all of your cookie dough isdone with and like that’s it if youdon’t want to stuff them you don’t needto if you want to be festive you canchop up some mini eggs and put it inthere instead of putting chocolate chipswhatever you’d like and finally rightbefore we stick them in the oven becausewe wanted to be finished we are going tot sprinkle our cookies with notice andagain this step is optional you do notneed to do this but once you put thefella said and your taste of the cookietastes like Wade on the stove you’renever gonna want to compete without itit’s just gonna give that extra pop sonow we’re putting our cookies in theoven the oven in preheated at 375degrees and we’re gonna leave it inthere six minutesrotate and leave it another four to sixminutes depending on how strong your ofit is so it’s gonna be maximum at 10 to12 minutes they’re gonna bake in thereand don’t make them too long becausethen the Nutella is gonna get reallyhard so these are my Nutella stuffcookies two of them I share that youhave enough to tell off so they’re justregular chocolate chip cookies and theseI’m gonna stick in the freezer that wayif I ever needand here they are beautifully goldenbrownish and I’m gonna attempt to touchit with my finger it’s gonna be a bittoo hot but I just want to show you okayit’s really too hot I will use a spoonand as you can see we have our softmelted Nutella Center and that is howyou make Nutella stuff chocolate chipcookies can’t wait to eat them butthey’re a bit too hot right now andthat’s pretty much all we have for todayI hope you enjoyed this little classthis little video that we made for youtodayif you have any questions comments or ifyou have suggestions on maybe otherrecipes that you’d like me to see me trylet me know a comment on the set in thesection below and we’ll take you fromthere I hope you enjoyed this one and Ihope it’s the first of many stay safestay indoors wash your hands and then inabout 20 seconds and I’ll see you guysnext time Ron see you later