Okay lets just take a second to wrap our heads around this…
Gluten free ✓
Chocolate chip cookies ✓
STUFFED WITH MELTED NUTELLA INSIDE ✓✓✓
I’m sorry, I just can’t contain my excitement about these cookies.
Decadent soft and chewy chocolate chip cookies with a hidden surprise chocolate hazelnut centre of melted Nutella.
I originally found a recipe for these online while I was searching for ideas for what treat to make for iftar last night – on that note Ramadan Mubarak to all those who are fasting – Miss Honey hopes this is a blessed month for you and that all of your prayers are answered!
I’ll be honest, when I saw a recipe for these I could not be bothered to make them as I thought they looked like too much effort and far too time consuming. However, trust Miss Honey to find a short cut and do it the easy way!
All in all these took me about an hour and a half to make (an hour of that is just leaving the cookies to set in the fridge). However, you have to freeze the Nutella in advance so these can’t be made last minute.
- 8 tablespoons of lurpak spreadable butter
- 1/2 cup white sugar (you can add a couple of extra tablespoons if you’d like – I did)
- 1/2 cup of soft light brown sugar
- 2 teaspoons of vanilla extract
- 1 egg
- 1 and a half cups of gluten free plain flour (I used doves farm) – you may need to add another tablespoon of flour once the dough is formed to make a more workable consistency
- 1/2 teaspoon baking powder
- 1/4 teaspoon cornflour
- 1/4 teaspoon salt
- 1 bag of milk chocolate chips
First things first, freeze your nutella: line a tray with baking paper and drop blobs of nutella onto it. The recipe I adapted said to use a teaspoon for each ball of nutella, I found this to be too big as the cookies turned out really big so I’d say use a half teaspoon like this picture below. I cut my initial nutella balls in half and found this worked far better:
Leave tray with nutella in the freezer for at least 4 hours so that they can set.
Once the nutella has frozen you can make the cookie dough.
Beat the butter and sugars together in a bowl until creamy.
Add the egg and vanilla extract and beat for a further 10 seconds – don’t overdo the mixing for this step.
Add the gluten free flour, cornflour, salt and baking powder and mix well until well incorporated and a dough is formed.
Add the chocolate chips and mix well.
Take a tablespoon of dough into your hands and mould into a ball, place it on a baking tree and make a large indent in the middle of the ball. Place one of the frozen nutella pieces into the centre of this dip. Cover the Nutella with extra cookie dough until it can’t be seen.
Now you see it…
…now you don’t!
Repeat this step until all of your cookies are formed.
Place the baking tray with the cookies in the fridge for at least an hour – this helps them to keep their shape.
Bake in the oven for 10-15 minutes at 180 degree celsius.
ENJOY Nutella lovers!
Lots of love,
Miss Honey Bakes ♥ xx