Directions
- 1Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid.
- 2In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
- 3Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 4Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
- 5Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 6Portion 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.
- 7Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 8Preheat oven to 180°C (350°F).
- 9Take 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.
- 10Bake 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.
- 11Remove from the oven and let cool slightly.
- 12Serve warm with ice cream and chocolate sauce enjoy!
Ingredients
- 230 g Cold Chopped Unsalted Butter
- 160 g Caster Sugar
- 160 g Light Brown Sugar
- 450 g Chocolate Chunks or chips
- 475 g Plain Flour
- 1 tsp Salt
- 3 tsp Baking Powder
- 0.75 tsp Baking Soda
- 2 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla
- 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.
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