Dark chocolate chunks and crunchy hazelnuts combine in these Nutella-filled biscuits. Oversized bakery cookies have taken the internet by storm and now you can recreate the magic at home, no queuing required!
Note: This recipes requires 5 hours freezing time.
Ingredients
Method
Spoon 2 teaspoons of Nutella into mounds onto an oven tray lined with baking paper. Freeze for 1 hour.
Place cold butter, sugars and vanilla in the bowl of an electric mixer and beat for 2 minutes, or until combined and sandy.
Add the flours, bicarbonate of soda, baking powder and salt and mix on low speed until just combined. Add the eggs and mix until just combined. Add the chopped chocolate and hazelnuts and mix until just combined – don’t over-mix.
Divide the dough into 10 portions and press into flat rounds. Remove the Nutella mounds from the freezer and place one in the centre of each dough round. Gather the dough and shape into a ball to enclose the Nutella.
Place the cookie dough balls on the same lined tray and freeze for 4 hours or until frozen.
Preheat the oven to 200°C (180°C fan-forced). Line another 2 oven trays with baking paper. Place 3-4 cookie dough balls on each tray, allowing room for spreading. Bake Nutella biscuits for 20-25 minutes, rotating trays halfway through cooking, or until golden and crisp at the edges.
Gently tap the trays to flatten the cookies and even out the shapes. Stand on the trays for 10 minutes before transferring to a wire rack. Serve Nutella biscuits warm or cooled.
Why freeze the Nutella biscuits before baking?
Freezing the dough rolled into large balls helps the biscuits keep their shape while baking and makes the centres lava-like when eaten while warm.
Storing the Nutella biscuits
Store baked cookies in an airtight container for up to one week, although as the cookies are baked from frozen you can simply bake as many as you need. Nutella biscuits are at their most delicious fresh from the oven.
More chunky cookie recipes
Love an oversized cookie? Check out our recipes for Biscoff-stuffed cookies, as well as matcha and white choc cookies with a pistachio spread centre.
For more biscuit and cookie recipes, see this collection.
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