No one can eat just one cookie, especially if its filled with Nutella and Chocolate Chips..
Directions:
– Spoon 10 large teaspoon of Nutella onto a baking sheet lined with cling wrap/ parchment paper and freeze for 1 hour.
– Cream the softened Butter, Light/Dark Brown Sugar, Caster Sugar using the spatula/electrical beater/stand mixer.
– Add the flavor enhancers i.e the coffee powder and vanilla extract and mix again.
– Add the sifted all purpose Flour(180 gms),Baking Powder(1 gms) and the Baking Soda (3 gms) into the wet ingredients and mix in two times: don’t over mix the dough. Add the milk and mix until gently combined.
– Add Chocolate Chips to the dough. If you live in a hot climate, please refrigerate the cookie dough for about 30 minutes.
– Use an ice cream scoop and scoop out the cookie dough.
– Flatten the cookie dough ball into a circle and place in the center a frozen scoop of Nutella.
– Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
– Repeat for the rest of the dough: you’ll get 10 balls
– Place the balls onto a lined baking sheet and refrigerate it for 60 minutes.
– Place cookie balls on a lined baking sheet ,at a distance and bake in preheated oven at 180°C-350°F for 9-12 minutes (until the edges will be golden brown).
– Please Remember: not to over-bake the cookies or the Nutella center will turn out dry!
– Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely for approx. 30 minutes!
– You can store Cookies in an air tight container or a tin cookie box at room temperature for up to 1 week.
– Enjoy with a glass of cold milk!
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