Nutella & Salty Caramel Stuffed Chocolate Chocolate Chip Cookies

  They are a mouthful to say, but every word in the title of these little babies peak the ears of EVERYONE that hears it. Neutella, Salty Caramel, Chocolate, Cookie...how could you go wrong?? Seriously. And they live up to the name! You can taste each component of deliciousness.

 These truly are a "Wow!" cookie. They look so simple and unassuming from the outside, but the cookies have a rich chocolate flavor and a fine tender crumb. The filling is luscious and creamy that melts in your mouth. Truly a bomb of decadent, soul satisfying goodness.

 Although the difficulty of these cookies is fairly low, they are a tad time consuming to assemble. But completely worth it. I doubled my recipe because I figured if I was going to make such a special cookie, I may as well have plenty to share & enjoy! So this is a DOUBLE recipe. You can cut it in half, but the double recipe makes about 4 dozen cookies which to me makes them worth all the work.

 This "stuffing" technique is giving me all sorts of ideas of other yummy things to put into cookies. And I love the dough for these cookies. First of all, you make the dough in a saucepot, not a bowl and don't have to wait to soften butter because you melt it in the pot. How cool is that?? The dough is so pliable and easy to work with. It doesn't really stick when you are assembling the cookies, which I love. Overall I love these cookies. Just make them (ASAP) and tell me what you think! ;)

Nutella & Salty Caramel Stuffed Chocolate Chocolate Chip Cookies (makes about 4 dozen)

adapted from: TopwithCinnamon

1 cup butter

3 cups light brown sugar

1 cup cocoa powder

4 eggs

1/2 tsp salt

1 1/2 tsp baking powder

4 cups all-purpose flour

7 oz milk or dark chocolate chips (I used milk chocolate because the cookies are already so dark)

flaky salt/ fleur de sel/ maldon salt, for sprinkling

approx. 1 cup nutella

1x recipe for Salted caramel (recipe follows)

Line a baking tray with parchment paper or non-stick foil.

 

Preheat your oven to 350 degrees F

Make the caramel (see recipe below). Let cool a bit while making the cookies.

 

In a large saucepot, melt the butter. Take off the heat and stir in the brown sugar and eggs.

 

 

Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left.

 

 

  Lastly stir in the chocolate chips.

 

 

 

Take 1 heaped tbsp of dough, and roll into a slight ball. (doesn't have to be perfect) use your finger make a large indentation the center of the dough.

 

 

Fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the still-warm salted caramel.

 

 

 Ahhh...Nutella...life just wouldn't be the same without you...

 

 

  I have some mini spoons which made it pretty easy to fill the cookies, but a teaspoon would work just fine. (these cookies are so dark & chocolatey, so the pics are kind of hard to see...but you get the idea.

 

 Take a tablespoon of dough and flatten it like a disc.

 

 

Top each cookie with a flattened disc of dough and seal the edges down the sides.

 

 

Sprinkle with fleur de sel and bake for 8-10 minutes.

 

Balls of heaven ready for the oven!

 

Let cool slightly before transferring to a baking sheet. You HAVE to eat one of these babies after freshly baked. I think that's some sort of rule when baking cookies. (or it should be at least!) Enjoy. I know you will. :)

 

 

 Salty Caramel Recipe:
2/3 cup granulated sugar
 6 tbsp water
1 tbsp. butter
 6 tbsp heavy cream
1 tsp vanilla extract
scant 1/2 tsp maldon salt

Measure out the butter and cream separately. It makes life a lot easier later.
Put the sugar and water into a medium saucepan. Stir together over a medium-high heat, just until the sugar dissolves. Now put that spoon down, you’re not allowed to use it for a while.

 Tilt and swirl the pan while the mixture boils (no mixing!). You’ll see it start to caramelize, probably in one corner of the pan, keep swirling until it has all reached a yellowish-golden color. TAKE IT OFF THE HEAT IMMEDIATELY. Add in the butter (you may need to step back for a sec, it bubbles up), and swirl it in. Then the cream & salt. Let cool by a window or a cool place until warm but not scalding hot (about 15-20 min)


Nutella & Salty Caramel Stuffed Chocolate Chocolate Chip Cookies (makes about 4 dozen)

1 cup butter

3 cups light brown sugar

1 cup cocoa powder

4 eggs

1/2 tsp salt

1 1/2 tsp baking powder

4 cups all-purpose flour

7 oz milk or dark chocolate chips (I used milk chocolate because the cookies are already so dark)

flaky salt/ fleur de sel/ maldon salt, for sprinkling

approx. 1 cup nutella

1x recipe for Salted caramel (recipe follows)

Line a baking tray with parchment paper or non-stick foil.

 

Preheat your oven to 350 degrees F

Make the caramel (see recipe above). Let cool a bit while making the cookies.

 

In a large saucepot, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

 

Take 1 heaped tbsp of dough, and roll into a slight ball. (doesn't have to be perfect) use your finger make a large indentation the center of the dough. Fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the still-warm salted caramel.

 

 Take a tablespoon of dough and flatten it like a disc. Top each cookie with a flattened disc of dough and seal the edges down the sides.Sprinkle with fleur de sel and bake for 8-10 minutes.