Nutella Stuffed Cookies topped with Pink Sea Salt

Ginny came up with this outstanding recipe earlier this week. If you’re a true Nutella fanatic like she is, then you’ll surely appreciate this original idea. These seemingly ordinary-looking cookies are anything but, and their decadence is simply overwhelming. Don’t let their plain appearance fool you; these cookies are packed with an extraordinary blast of Nutella that will more than satisfy every tastebud. To top it off, Ginny had the perfect idea of adding a bit of pink sea salt as a finishing touch, which really brings out the full flavour of the dough. This heavenly cookie will definitely encourage your gym-going New Year’s resolution!

Nutella Stuffed Cookies topped with Pink Sea Salt

Recipe adapted from Not Without Salt Blog
Makes 3 dozen cookies

Ingredients

  • 2 sticks unsalted butter, room temperature
  • 1/4 cup white sugar
  • 1/4 cup Turbinado sugar
  • 1 3/4 cup light brown sugar, packed
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 3 1/2 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup of Nutella
  • 1/2 tsp pink sea salt, coarse grain

Method
Cream the butter and the sugars until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix.

Scoop out about 2 1/2 Tbsp of dough at a time and shape into balls, then align them on a large sheet of parchment paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp of Nutella in the center of each. Carefully fold dough up and around the Nutella, covering it entirely. Sprinkle a very fine dusting of good quality pink sea salt onto each cookie.

Bake at 360┬░F for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

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