1Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
2Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
3Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
4In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
5In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
6In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
7Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
8Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
9Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
10Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
11Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
12Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
13Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
14Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
15Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
16Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
17Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
18Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball.
19Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
20Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
21Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
22Preheat oven to 180°C (350°F).
23Preheat oven to 180°C (350°F).
24Preheat oven to 180°C (350°F).
25Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
26Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
27Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them.
28Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey.
29Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey.
30Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey.
31Remove from the oven and let cool slightly.
32Remove from the oven and let cool slightly.
33Remove from the oven and let cool slightly.
34Serve warm with ice cream and chocolate sauce enjoy!
35Serve warm with ice cream and chocolate sauce enjoy!
36Serve warm with ice cream and chocolate sauce enjoy!
Ingredients
230 g Cold Chopped Unsalted Butter
230 g Cold Chopped Unsalted Butter
230 g Cold Chopped Unsalted Butter
160 g Caster Sugar
160 g Caster Sugar
160 g Caster Sugar
160 g Light Brown Sugar
160 g Light Brown Sugar
160 g Light Brown Sugar
450 g Chocolate Chunks or chips
450 g Chocolate Chunks or chips
450 g Chocolate Chunks or chips
475 g Plain Flour
475 g Plain Flour
475 g Plain Flour
1 tsp Salt
1 tsp Salt
1 tsp Salt
3 tsp Baking Powder
3 tsp Baking Powder
3 tsp Baking Powder
0.75 tsp Baking Soda
0.75 tsp Baking Soda
0.75 tsp Baking Soda
2 Eggs
2 Eggs
2 Eggs
1 Egg Yolk
1 Egg Yolk
1 Egg Yolk
1 tsp Vanilla
1 tsp Vanilla
1 tsp Vanilla
0.5 tsp Nutella
0.5 tsp Nutella
0.5 tsp Nutella
Equipment
cling wraplarge mixing bowlwhisktraybaking dish (circle, square, or rectangle)parchment paperovenairtight containerfreezer bag
Tips
Store any extra dough balls in an airtight container or freezer bag and freeze for later.
Bake frozen cookie dough balls straight from frozen when a craving hits.