Every midterm comes with a weekend of cramming beforehand and a week of indulgence afterward. Once those tests are finished – for better or for worse – here’s a way to save your sanity and treat your taste buds. These Nutella-filled chocolate chip cookies literally fall apart in your hands. Pair the warm, oozing Nutella with an ice cold glass of milk—it’ll have you saying “What are midterms again?”
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours and 15 minutes
16 tablespoons Nutella
1 ½ cups flour
2 teaspoons cornstarch
½ teaspoon baking soda
½ teaspoon table salt
¾ cup unsalted butter (Spoon tip: leave out for 15 minutes or microwave on high for 5 seconds)
1 ¼ cup light brown sugar
1 large egg at room temperature (Spoon tip: leave out for about 15 minutes)
1 large egg yolk
2 teaspoons vanilla
½ cup unsweetened cocoa powder
¼ cup semisweet chocolate chips
Sea salt to taste
1. Using an ice cream scoop or a spoon, place Nutella onto a cookie sheet. Freeze for two hours or ideally, overnight.
2. Preheat oven to 350ºF.
3. Mix flour, cornstarch, baking soda and salt in a medium sized bowl.
4. Whip softened butter using a spoon or a whisk in separate, larger bowl.
5. Add brown sugar and beat for about 5 minutes, until well combined and slightly lightened. (Skip the gym and just make cookies. Arm workout right here.)
6. Mix in egg, egg yolk and vanilla.
7. Mix in the cocoa powder.
8. Add flour mixture to the butter and egg yolk mixture until just combined.
9. Add chocolate chips.
10. Remove Nutella scoops from the freezer and wrap each with ¼ cup cookie batter.
11. Place a few chocolate chips on top and sprinkle with sea salt.
12. Bake at 350ºF for 11-14 minutes.
Recipe adapted from cleobuttera.com.