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Nutella Stuffed Chocolate Cookie are delicious chocolate cookies stuffed with Nutella spread. These are kids’ favorite and makes a wonderful treat.
Freezing the Nutella is quite a tough task and it wouldn’t freeze well. The result is you might end up with a messy plate trying to stuff the spread between layers. If you don’t mind licking and wiping and cleaning, this is surely a task.
My boys really loved these stuffed ones and I have been wanting to make this for a while. Every month I get a bottle it gets over before I could plan for this. So finally here’s this done. I used the same recipe as my classic chocolate chip cookies and modified to make it into chocolate delight for my boys.
These are for my sixth day of Bake-a-thon and you can check out the collection at the end of the post for my friends who are doing this along with me.
PIN this for later!
Step By Step Pictures for making Cookies 
Nutella Stuffed Chocolate Cookie
1.5 cup All Purpose Flour
1/2 cup Butter
1/4 cup Cocoa Powder
1/4 cup Sugar granulated
1/2 cup Demerara Sugar
1 tbsp Egg Replacer Powder
2 tbsp Water
1/2 tsp Baking Soda
1/2 cup Nutella
Take half a spoon of Nutella and drop on a parchment paper and freeze for 30 mins.
In a microwave safe bowl, melt the butter till it melts completely. Allow to cool.
In a bowl, take the flour, cocoa powder along with both the sugars, baking soda and mix well.
Next mix the egg replacer with 2 tbsp water and let it sit for a minute.
Then add this mix to the flour and mix well.
Add the melted butter and combine to form a dough.
If you are not able to form the dough, add a tbsp of milk.
Refrigerate for 10 mins.
Pinch out into balls and flatten it.
Take out the frozen Nutella spread and place on top, close the cookie dough over this to completely cover it.
Bake in a preheated oven at 185C for 11 to 12 mins.
Check if its done by 10 mins.
Allow to cool down before storing it.
Notes
You can use caster sugar instead of granulated sugar. Demerara can also be replaced with brown sugar.
Since we have used melted butter, the dough should be chilled before baking, else your cookies will spread.
- 1.5cup All purpose flour
- 1/2cup Butter
- 1/4cup Cocoa Powder
- 1/4cup Sugar granulated
- 1/2cup Demerara Sugar
- 1tbsp Egg Replacer Powder
- 2tbsp Water
- 1/2tsp Baking Soda
- 1/2cup Nutella
-
Take half a spoon of Nutella and drop on a parchment paper and freeze for 30 mins.
-
In a microwave safe bowl, melt the butter till it melts completely. Allow to cool.
-
In a bowl, take the flour, cocoa powder along with both the sugars, baking soda and mix well.
-
Next mix the egg replacer with 2 tbsp water and let it sit for a minute.
-
Then add this mix to the flour and mix well.
-
Add the melted butter and combine to form a dough.
-
If you are not able to form the dough, add a tbsp of milk.
-
Refrigerate for 10 mins.
-
Pinch out into balls and flatten it.
-
Take out the frozen Nutella spread and place on top, close the cookie dough over this to completely cover it.
-
Bake in a preheated oven at 185C for 11 to 12 mins.
-
Check if its done by 10 mins.
-
Allow to cool down before storing it.
You can use caster sugar instead of granulated sugar. Demerara can also be replaced with brown sugar. Since we have used melted butter, the dough should be chilled before baking, else your cookies will spread.
Check out the other bloggers doing this Bake-a-thon
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Posted in: Indian Cook
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