April 28, 2016

Soft Nutella chocolate chip cookies (Carol Ramos, APRIL 28, 2016, CS Monitor)

1-3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt
1/2 cup unsalted butter, softened heaping 1/3 cup Nutella
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup Nutella (or more), for dolloping

1. Whisk together flour, cornstarch, baking soda and salt in a medium bowl; set aside.

2. Beat together butter, Nutella, sugars, egg and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 3-4 minutes. 

3. Reduce speed to low and slowly add the flour mixture until just combined, scraping down the sides of the bowl.
Dollop the Nutella on top of the dough and swirl very slightly. Do not try to mix into the dough but leave distinct swirls of Nutella.

4. Scoop into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.

5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls about 2 inches apart on baking sheets. Bake 9-11 minutes or until the edges are set and the middles no longer look raw or shiny.

Posted by at April 28, 2016 7:56 PM

  

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