Sunday, December 23, 2018

Fudgy Nutella Cookies

1 cup all purpose flour
1 large egg
3/4 cup nutella + extra for the filling
1/4 cup broken walnut pieces or any other nut of your choice


  •  Line a baking sheet with parchment paper and set aside.
  •  In the bowl whisk together the egg and 3/4 cup of nutella well until the entire mixture turns glossy.(If using a stand mixer, whisk for approximately two minutes)
  • Add the flour and beat until combined.
  • Cover the bowl with a cling film andd keep in the refrigerator for 10-15 minutes. 
  • Preheat oven to 180 degree celsius.
  • Using a tablespoon, scoop our the dough and form around 20 - 25 balls. Place the cookies on the baking sheet.
  • Using your finger tip or the back of a wooden spoon make a dent in the center of each cookie ball.
  • Fill each dent of the cookie with a little nutella and stick the walnut piece into it.
  • Bake these cookies for about 10 minutes.
  • Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and allow them to cool completely.
  • Store the cooled cookies in an airtight container. 

*Be careful while measuring the flour, fill themeasuring cup with the flour rather than scooping the flour.
* Don't leave the cookie dough for more than the specified time in the refrigerator as this will cause the dough to crack while forming the balls.
*The easiest way of filling the cookies with nutella is using a piping bag or a zip lock bag. Fill a zip lock bag with the nutella and cut the tip and use it to fill the cookies.
* These cookies will remain fresh for upto one week if stored in an air tight container.

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