The only thing better than freshly-baked cookies? Freshly-baked cookies stuffed with Nutella of course!
Having spent much of lockdown fine-tuning the art of a perfect cookie, avid home baker Sneha Sadarangani shares her secret recipe along with a few tips to bookmark.
If you’re wondering why your last batch weren’t soft enough or why they over-spread whilst in the oven – Sneha’s quick and helpful guide will sort out all your cookie conundrums too. Just try not to snaffle too many bites of the cookie dough in the process!
Tips To Make You A Better Cookie Baker:
- Ensure the butter and eggs are at room temperature in order for them to emulsify better, lending to a smoother, more uniform texture.
- Adding cornstarch helps the cookies stay thick and soft.
- Do not over-mix cookie dough: you don’t want too much air in the dough, which could cause it to collapse while baking.
- Freezing the cookie dough ensures that you get a nice thick cookie which doesn’t spread too much while baking. It also helps enhance the flavour. Don’t skip this step!
- Make sure you don’t over-bake: cookies bake once they are out of the oven as well, so don’t worry if they appear soft when you touch them in the oven.
- If baking two batches, never place dough on a hot cookie tray- wait for it to cool before you scoop it on.
Nutella Burst Cookies
Nutella Burst Cookies
- ¾ cup butter, softened to room temperature
- 1¾ cups flour
- 1 cup soft brown sugar
- ½ cup granulated white sugar
- 16 tbsp Nutella
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup sifted cocoa powder
- 2 tsp cornstarch
- ½ tsp baking soda
- 2 tsp vanilla
- Pinch of salt + sea salt for sprinkling on top
- Line a baking sheet with parchment paper. Using a small ice cream scoop or a round measuring tablespoon, scoop out 16 rounded tablespoons of Nutella onto the prepared baking sheet. Freeze until solid for at least 6-8 hours. Line another baking sheet with parchment paper.
- Mix flour, cornstarch, baking soda and salt together in a medium bowl and set aside.
- Beat the butter on medium high speed until soft and slightly lightened in color, about 1 minute. Add both sugars and beat together until lightened in both color and texture, about 5 minutes.
- Mix in the egg, egg yolk and vanilla until well blended.
- On low speed, mix in the cocoa powder. Add the flour mixture and mix until just combined. Do not over mix.
- Scoop out the dough onto the lined baking sheet, forming 16 equal dough balls. Using the back of a wooden spoon handle or your thumb, make holes into the dough.
- Get the Nutella scoops out of the freezer and working quickly, peel the Nutella scoops from the baking sheet and place them in the middle of the dough holes. If you’re working in a warm kitchen, you might want to keep them in the freezer, taking them only one by one as you work, to avoid them melting.
- Gather the dough up over the Nutella scoops to completely cover them. Loosely cover with plastic wrap and freeze for 6-8 hours.
- Preheat oven to 180C and adjust oven rack to middle position. Bake until the cookies flatten with a slight dome, and the outer edges start to harden, yet centres are soft and puffy, 11 to 14 minutes. Start checking at 11 minutes. The centres might feel undone. DO NOT OVER-BAKE or you’ll get hard cookies. The cookies will continue to bake after they come out of the oven from the residual heat.
- Sprinkle sea salt on top. Let the cookies cool on the baking sheet for at least 15 minutes before serving.
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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