Phenomenal Phoods

Nutella Stuffed Chocolate Cookies

Ingredients:

• 1 cup butter (cubed)
• 1 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cup flour
• 3/4 cup cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup Nutella
• 3 tablespoons powdered sugar

Instructions:

1. Cream together your butter and sugar in the bowl of a stand mixer (or using a hand mixer) for 5 minutes until light and fluffy. I like to use cold butter that has been cut into small cubes. I let it sit out while I get my other ingredients measured, and by the time I am ready to start, it's soft enough to mix but not so soft that it will cause the cookies to spread.
2. Add eggs and vanilla and mix for another minute.
3. Add dry ingredients and mix just until combined.
4. In a separate bowl, stir together the Nutella and powdered sugar to combine.
5. Take large scoops (about 2 tablespoons) of the chocolate cookie dough. Roll it into a ball and flatten in the palm of your hand. Yes, this is super messy. You could refrigerate the dough first if you're concerned about getting chocolatey hands, and you can also flour your hands to help with the sticking.
6. Scoop 1 tsp of the Nutella filling into the flattened cookie dough and close the dough around it, rolling into a ball.
7. Place on parchment lined cookie sheets, at least 2 inches apart. I put 6 cookies per sheet.Place the whole cookie sheet in the fridge while you preheat the oven. If you chill the scooped cookies for 10-15 minutes before baking, they will not spread and flatten as much.
8. Heat oven to 350 degrees F.
9. Bake cookies for 13-14 minutes until the tops are crinkled. Let cool for a few minutes before digging in.