It is a simple recipe for a cookie that is then filled with some more Nutella, or anything you wish in the centre.
It can also be made in very quick time, with few ingredients. The resultant cookie is very tasty indeed, with a soft texture and the delicious hazelnut and chocolate flavour. For mine I also added a small white chocolate chip on top of the piped nutella for an extra little dimension to the cookies.
One tip is to be sure to make the dent in the dough deep enough so that it doesn’t rise to make an even cookie. If it looks like that is happening take them out of the oven, before they are finished baking and use something to press the dent again.
I enjoyed how mine turned out, they tasted great.
- 175g(1/2 cup + 1 tbsp) Nutella(or other chocolate hazelnut spread)
- 125g(1 cup) plain flour
- pinch of salt
- 1 medium egg(large in USA)
- extra nutella for piping into centre
- 12 white chocolate chips
- Preheat the oven to 180C/160C fan.350F.
- Line a baking tray with parchment paper.
- Put the salt into the flour and stir around.
- Add the egg into a bowl with the nutella and whisk thoroughly until all is combined(I used my hand mixer).
- Add the flour and stir in until all is combined, using your hands to pull it all into a smooth dough.
- Divide the dough into 12 equal pieces and form into balls.
- Using a thumb or something like the end of a wooden spoon, make a deep dent in the middle of each ball of dough.
- Place them on the baking tray and bake in the oven for about 12 minutes(check at 10 and don’t go longer than 15), until they are cooked. If, during baking, the dent is filling in take out of the oven and press down the dent again.
- Remove from the oven and transfer to a wire rack to cool completely.
- Dust with icing sugar, if you wish. I didn’t do that.
- Pipe some nutella into each dent and place a chocolate chip on the top, then they are ready to serve.