Recipe for homemade Nutella chocolate cookies.
2 and 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract (but I’m out so I used maple syrup)
1 1/4 cups (225g) chocolate chips
For nutella, freeze jar for an hour, scoop out teaspoon balls, freeze those, then put in between 2 pieces of cookie dough.
For more tastier variations you can try following tips:
For the nutella, you could scrape it out into cling film and roll it into a sausage. Freeze it then slice disks off.
You can do this with lots of stuff. Herb butter for instance. Stops them degrading. Easy to lop a piece off.
Browning your melted butter will take these to the next level.
Cut your butter into pieces and put it in a small saucepan. Heat it over medium heat, stirring or swirling to keep it from burning. Usually it takes about 5-8 minutes. It will foam and sizzle. When it’s brown and has a nutty aroma, take it off the heat. Let it cool 10-15 minutes at room temperature and then use it in your cookies. Make sure to scrape all the brown bits into the dough too, that’s the best part.
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