Or in alternative non-SEO-friendly titling, I Am Dr. Frankenstein.
What we have here is a combination of all my food dreams and all of Adriana Lima’s nightmares: copious amounts of nutella, tucked inside the a double chocolate chunk cookie, that’s then been supersized and baked till juuuust done to gooey perfection. Idk if it’s possible to be romantically attracted to a cookie, but scientists are currently investigating and using this recipe as a case study.
Today is a good day because a) it is Friday and b) it is Friday and you now have a new cookie recipe in your arsenal to make this weekend. Is there anything better than spending a Sunday morning alone in your kitchen baking enough unhealthy food to make Michelle Obama materialize out of thin air to whack you over the head with a vegetable and chastise you about your lack of organic hemp seeds?
For the 99% of you, my readers, who are not geriatric bakers, your answer would be yes, go to boozy brunch ya freak and stop accelerating retirement. But I can’t help it, I love baking and I love baking alone. Not even the edgy kinda baking. The flour-and-eggs kind.
This recipe is particularly good for those baking days where you just decide to eff it and go full-glutton on the ingredients. None of that healthy-substitute crap. Nutrients are for the weak or the vegan and sometimes you just really need a Nutella-stuffed double choc chip cookie big enough to use as a pillow, ya feel?
Let’s talk about the actual cookies: they’re good. No, you don’t understand. I mean really, reallllly good. So good, in fact, that I might dare to say they don’t even need the Nutella and can stand alone as a perfect confection in their own right.
I might, but I would never, because then the powers that be would smite me and I’m not ready to deal with those consequences. As far as I’m concerned, Nutella is basically a religion. Much like Meryl Streep, it makes everything better. Though if you wanted to stray off the path a little and dabble in other sectors of the religion, I believe peanut or cookie butter follow a similar doctrine (and if you try either, be sure to let me know in the comments below!).
NUTELLA-STUFFED DOUBLE CHOCOLATE CHIP COOKIES
(makes about 18 big-ass cookies)
You Will Need
- 2,5 cups all-purpose flour
- 3/4 cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1,25 cups plus 1 tbsp. unsalted butter, at room temperature
- 1 cup white sugar
- 1 cup light brown sugar
- 1 egg
- 1,5 cups semisweet chocolate chips
- On a tray lined with wax paper, dollop ~1 tsp. of Nutella. They shouldn’t be flat disks, so try to pile each spoonful as high on the tray as possible. Stick these little chocolate turd-shaped concoctions in the freezer and keep them there for at least 2 hours.
- Preheat your oven to 350F/176C and line baking trays with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt until you’ve done away with any unsightly lumpage (culinary term!) and set aside.
- Using a stand mixer (or a wooden spoon, if a stand mixer is unavailable to you or you enjoy putting yourself through unnecessary stress) and cream together the butter with the sugars. Beat in the egg.
- Add the flour mixture to the butter mixture, stirring until completely smooth. The end product should be super thick and doughy; if it’s too thin, add some more flour as you really need this particular cookie dough to be stiff. Stir in the chocolate chips.
- Here’s where the culinary operation really begins: take about a tablespoonful of dough and flatten it in the palm of your hand till it’s about 1″ thick. Place a frozen Nutella disk in the middle, then add more cookie dough to the top, forming the cookie as you go to make a big ol’ ball. Place on the baking sheet a good distance apart from other cookies, and bake for about 10-12 minutes depending on your oven.
- Cool on the tray for 2 minutes before transferring to a rack to cool completely. Enjoy warm and with a medic standing nearby.