Nutella Melting Heart Cookies
Crispy chocolate chip cookies with a melting Nutella heart...
Ingredients
- 220 g unsalted butter
- 250 g Nutella or other chocolate-hazelnut spread
- 140 g light brown sugar
- 115 g granulated sugar
- 1 large egg
- 1 cc natural vanilla extract
- 295 g all-purpose flour
- 1 cc shaves baking powder
- 1 cc shaves baking soda
- 0,5 cc salt
- 140 g chocolate chips
Prepare in advance
- In a saucepan, melt the butter over low heat. Strain the butter through a sieve to remove the scum then leave to cool for the rest.
- On a baking sheet lined with parchment paper, place small, well-spaced heaps of Nutella (about 1,5 teaspoons - or the equivalent in a piping bag). Place the plate in the freezer for about 20 minutes.
- In a bowl, beat the brown sugar, powdered sugar and warm melted butter. Then add the egg and vanilla and beat again.
- Separately, mix the flour, baking powder, baking soda and salt. Add in 3 times to the cookie dough, mixing between each addition (with a fork, a spatula or by hand). Do not mix more than necessary to ensure a good final texture.
- Stir in the chocolate chips last, keeping 1 tbsp of chips for decoration. Refrigerate the cookie dough for 15 minutes.
- Preheat the oven to 190° traditional heat. Line a baking sheet with parchment paper. With an ice cream scoop, scoop out a portion of cookie dough then make a well in the center with your fingers. Add a dose of frozen Nutella inside then close the cookie ball by folding the dough all around.
- Place the balls obtained on the baking sheet, spacing them well (I put 8 per sheet). Add the nuggets set aside for decoration on each ball.
- (Put the plate with the Nutella back in the freezer / the dough in the fridge while you make the different batches).
- Bake for about 15-16 minutes (this varies depending on the oven), the edges should be lightly browned. Note: the more you cook, the less tender they will be. Remove from the oven, let cool on a baking sheet then transfer to a wire rack.
Notes
These cookies will keep for about 4 days at room temperature in an airtight container.
To warm them up and find their fondant inside, put them in the microwave for a few seconds.