NUTELLA STUFFED CHOC-CHIP COOKIES

With a cake batter base and chocolate chips

Stop, drop and roll your dough, people! This stuff (ed) is choco block full of the most delicious things God has given us!

 

Chocolate. Nutella. Chocolate Cake Batter. Chocolate Chips…and did I mention Chocolate?

This week has been the first week of school holidays (YAY)! For my husband this means he can dive into wrestling pay per views and for me, I get my best friend around the house and an extra pair of hands to help with Sway. Needless to say, I have been soaking in every second…and taking a break myself!

 

Thankfully my breaks always include baking, because my ‘job’ is never really ‘work’, it’s my passion! A passion that includes a whole lot of chocolate and a whole lot of taste testing - sounds like the best kind of holiday to me!?

But seriously, these amazing little morsels are hours of pure enjoyment… only about 20 minutes of that is actually making them, the rest is basking in the joy that comes with them (aka stuffing the stuffed cookies into your mouth)!

 

I popped them on my Insta Story this week and got so many wonderful responses from you dying to get your hands on the recipe, and to be honest, I couldn’t type fast enough because I was dying to share them with you all!

This recipe is an adaption of my Unicorn Cake Batter Cookies so if you loved them, you’ll be happy to know these are the chocolatey older sister – more decadent and rich, but just as chewy and delightful – cookies, so divine they MUST be related!

 

Nutella is such an incredible ingredient, not just because I can eat it off the spoon while baking, but because it can transform a chocolate chip cookie into an oozing, gooey pot of gold. Liquid chocolate gold.

 

If you want to impress your guests and warm the hearts of your visitors than look no further and please refer to my first comment – Stop, drop and roll your dough, people!

I love how easy these cookies are, no mixer required with using melted butter, and no massive clean-up – using only one bowl. Now, I will say there’s a tiny bit of prep in these cookies, but don’t let that deter you! It’s simple prep you could do in the dark…at least I had to, given the night time bake. But most importantly, two steps I can’t stress the importance of enough for these cookies to turn into utter perfection!

  • Ensure you pre freeze your Nutella balls

  • Chill your dough for at least 2 hours (until firm)

 

Nail them and you’ve got yourself a prize winning cookie!

P.s. How cute is that mini Nutella pot!

Makes: 14 Large

Gather The Following...

Now, Lets Begin!

Begin by whisking the sugars, butter, vanilla and eggs in a large bowl until thoroughly combined and lump free. Sift in the chocolate cake mix, cocoa, plain flour and baking powder, mixing until a dough forms and is free of any pockets of flour. Finally, stir through the chocolate chips until evenly mixed.

 

Once your cookie dough is formed, pour the mixture out onto plastic wrap, form a log shape (roughly 30cm long) and seal it tightly. Place the cookie dough in the fridge for 2-4 hours or overnight to firm completely.

 

While your cookie dough is chilling, line a baking tray with baking paper. Scoop 14 balls of Nutella onto the prepared sheet, using 1 Tablespoon per ball. Place the tray into the freezer and allow it to freeze until solid (minimum 1 hour).

 

Once your dough has chilled and is nice and firm, preheat your oven to 170 and line three baking trays with baking paper - set aside. Remove the dough from the fridge and divide the mixture into 14 even slices (each slice will be roughly 2 TBLS of dough). Split each ball of dough into two and press a frozen mound of Nutella into the center, covering it completely with the remaining dough and forming a ball shape again.

 

Place the cookie dough balls onto prepared baking sheets, spacing them a few inches apart as the cookies will spread. Bake for 14 mins. Once cooked, remove the cookies from the oven and allow them to cool on their trays for 15 minutes before placing them onto a wire rack until completely cooled. The cookies will be very soft so take care when moving them.

 

Once the cookies are cooled, snap open and enjoy watching the Nutella ooze from the centre!

1 cup Nutella

½ cup Castor Sugar

½ cup Dark Brown Sugar, packed

180g Salted Butter, melted

2 tsp Vanilla Extract

1 Egg + 1 Egg Yolk

1 ½ cups Chocolate Cake Packet/Box Mix

1 TBLS Cocoa

¾ cup + 2 TBLS Plain Flour

½ tsp Baking Powder

¾ cup Dark Chocolate Chips

Hi Lovely.

Let me introduce myself a little, 

I'm Brogen.

A self-taught baker, wife to my handsome husband Tim, mama to Sway and totally besotted sugar addict. Food truly is where my heart lays and there’s nothing I don’t love about it - from creating it, to photographing it and everything in between…it makes my heart sing!

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