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Nutella cookies

by meg.k (follow)
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Cookies are always a great crowd-pleaser, no matter if your crowd is closer to five or thirty-five years old.

This recipe is the result of my experiments with the classic chocolate-chip cookie. The richness of the Nutella and the bitterness of the dark chocolate add a satisfying complexity to an old favorite.

Preparation Time: 15 minutes
Cooking Time: 24 minutes
Makes: 18 cookies

125g Butter
1/2 cup White sugar
1/2 cup Brown sugar
2/3 cup Nutella
1 Egg
150g High quality dark chocolate (not cooking chocolate)
1 3/4 cups Self raising flour

Preheat your oven to 180 Celcius, line three trays with baking paper and set out your butter to soften.
In a medium bowl, cream together the butter and sugar until completely combined, like so;

Ingredients sorted into the order they go into the bowl

Add in the egg and Nutella and stir thoroughly. You should end up with a smooth paste.

At this point, put your bowl aside and get out a chopping board. You're going to roughly chop your chocolate into a selection of different sized pieces. The idea is to end up with surprise pockets of liquid chocolate in your cookies. Personally I like to keep the chocolate on it's own opened out wrapper as I chop. This means that I can just pick up the wrapper and pour it into the bowl;

Ingredients sorted into the order they go into the bowl

Add the chocolate and half of the flour to the bowl and mix. I like to do the flour in two shifts just to make it easier to mix without spills. The final mixture should be completely combined and quite moist but stiff.

Ingredients sorted into the order they go into the bowl

Roll portions of the mixture into balls a little larger than a golf ball then place them onto the three trays with plenty of space between them.

Bake at 180 Celcius for 10 mins. Cookies should be risen with cracks in their surface but with little colour change. Careful not to overcook them, you want the center of the cookies to still be chewy once they've cooled.

Cool on a wire rack and enjoy.

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