Scoopable Nutella Filled Cookies by Iramsfoodstory

Ingredients

• 2 1/4 cup all purpose flour
• 285g all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp corn starch
• 1 cup dark brown sugar
• 200g dark brown sugar
• 3 tbsp granulated sugar
• 37g granulated sugar
• 1 egg
• 1 egg yolk
• 1 cup unsalted butter, cold
• 225g unsalted butter, cold
• 1 tbsp vanilla bean paste
• 1 cup semi sweet chocolate chips
• 250g semi sweet chocolate chips
• 6 tbsp nutella
• 1/2 tsp salt
• 1/2 tsp espresso powder

Instructions

1. Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment and freeze until firm.
2. Preheat oven to 350 F (175 C).
3. In a bowl or stand mixer, add cubed cold butter. Beat on high until creamy for about 2 min.
4. Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined.
5. Add in the egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
6. In a separate bowl, combine flour, baking powder, baking soda, salt, corn starch, and espresso powder. Mix to combine
7. Gradually add dry ingredients to the wet mixture.
8. Add in chocolate chips. Mix until just combined; do not overmix the batter.
9. Scoop large dough balls (about 6–7 total). Flatten slightly.
10. Place a frozen Nutella scoop in the center of each dough ball.
11. Wrap dough around the Nutella scoop and roll into a tall ball shape.
12. Place cookies several inches apart on a baking sheet.
13. Bake for 25-30 min, or until the top is golden and crispy and the center is chewy and soft.
14. Let cool completely before serving.