Red Velvet Stuffella Nutella Cookies

Rich in taste and stickiness, Please rate it yourself
Portion:
serving time24 Stuffed Cookies

INGREDIENTS

• 360 grams of all-purpose flour
• 11/4 teaspoon bicarb soda
• 1/2 teaspoon salt
• 238 grams of unsalted (melted) butter
• 280 grams of dark brown sugar are packaged
• 60 grams of granulated sugar
• 1 tablespoon of liquid red food coloring
• 1 large egg plus 1 egg yolk
• 2 teaspoons of vanilla extract
• 1 tablespoon of plain Greek yogurt (can be replaced with sour cream)
• 1 cup of semi-sweet (or regular) mini chips
• 500 grams of Nutella jars, refrigerated in the refrigerator
• Coarse sea salt for sprinkling (OPTIONAL)

INSTRUCTIONS

• Mix flour, baking soda, and salt in a bowl and set aside.
• Mix melted butter, sugar and red food coloring until they are evenly mixed. Beat in eggs, egg yolks, vanilla, and yogurt / sour cream until mixed. Add the dry ingredients slowly and shake at a low speed only until combined. Gently fold all the chocolate chips.
• Chill your dough for 2 hours in the refrigerator.
• While the dough is cold, measure about 1 teaspoon of Nutella on a baking pan (I used two spoons to do this.) Place the baking pan in the refrigerator and leave until the mixture is cool and ready to use.
• When the mixture has cooled for 2 hours, measure about 11/2 tablespoons of the mixture and roll it into a ball. Roll out a very thin dough ball into the palm of your hand. Place 1 teaspoon of cold nutella in the middle and wrap / fold the dough around it; gently roll back into a ball (it doesn't have to be rolled perfectly). Make sure Nutella does not seep out from the dough. Add more dough if necessary. Place the dough ball on a baking sheet, 2 inches apart and flatten it slightly and gently with your hands.
• Bake the cake at 180C for 9-11 minutes or until the tip of the cake starts to turn golden brown. They will look a little undercooked in the middle, but will continue cooking as soon as they leave the oven. Chill the cookies on the sheet for at least 2 minutes. Sprinkle with a little sea salt (OPTIONAL). Remove the cooled cookies from the baking sheet after a few minutes and transfer them to the wire rack until it has cooled completely.

Note

• Plan ahead when making this because the dough must be cold for 2 hours. It's worth the wait, I promise you. If you cool it for longer than 2 hours and the mixture is too hard to do, leave it at room temperature for about 20-30 minutes.
• Freezing Nutella dollops is very important. It's much easier to wrap a cookie mixture around a Nutella ball if it's frozen. Do not skip this step.

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