The recipe we chose to make was these Nutella stuffed double chocolate chip cookies. We made a couple of changes because
2 1/4 cups gluten free plain flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
250 grams butter, softened
3/4 cup caster sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips
2/3 milk chocolate chips
1 large jar of Nutella
Start by creaming the butter and the sugars together in your handy dandy Kitchenaid. Add the eggs, one at a time, followed by the vanilla. Slowly add the dry ingredients and mix until just combined. Mix in the chocolate chips and hang on to your Kitchenaid for dear life because you probably should have done this part by hand. Cover the bowl and refrigerate for two hours.
Meanwhile, take the jar of Nutella, and place teaspoonfuls onto a tray lined with baking paper. We did the one and a half teaspoonfuls recommended in the actual recipe, and it was a liiiiiiiiittle too much in each cookie, so knock it back to a teaspoon. You'll need between 20 and 30 spoonfuls. In case you care, an entire jar of Nutella in blob form looks like this:
Stick the Nutella in the freezer for at least an hour. We had it in there for the same length of time as the cookie dough was in the fridge.
While the cookie dough is hanging out in the fridge, go and watch a cheese-tastic movie. We went with Rock of Ages, which delivered us such gems as "Did you just sigh audibly?" and "Concrete Balls are very heavy" (both courtesy of Russell Brand). It also taught us that the 80s featured much less blue eye shadow than we'd been led to believe, and that men very rarely wore shirts because it interfered with showing off their nipples. Also that Tom Cruise isn't a completely terrible singer, but his back looks increasingly like an old man's. And that Malin Akerman deserved hazard pay for some of her scenes. Oh, and that Catherine Zeta Jones should always sing Pat Benatar.
After the two hours have elapsed, preheat the oven to 175°C. To assemble cookies, take about two tablespoons of dough. We used a cookie scoop to ensure ours were even:
|Yes, that's an enormous amount of dough. I know.|
Roll it into a ball, then make a hollow in the middle. (Deidre did the hard work on this while I stood around vaguely, manning the cookie scoop) Take a blob of Nutella from the freezer, press it into the centre, and mould the dough around it. Ensure that there are no gaps/holes, otherwise the Nutella will ooze everywhere in the oven.
|Frozen Nutella blob|
|Smoosh it in the dough|
|Stick giant cookies on a tray|
Bake for 9-12 minutes (ours were at the upper end of that due to being gluten free), then let them cool on the tray for about 10 minutes before moving to a cooling rack. The recipe says to sprinkle chocolate chips on the top of them before baking. We tried that with one batch and decided it was overkill, but if you want to, go ahead and add another 1/3 cup of milk chocolate chips for that purpose!
The verdict? Holy crap, these are amazing. They're rich and gooey and Nutella-y and generally delicious in every possible way. They COULD stand to be a little smaller so that you feel marginally less like you're about to spontaneously develop diabetes just by looking at them, but on the whole they were a massive win. And really, when you're feeling tired and vague, what more do you need???