Red velvet Nutella-stuffed cookies
Units
Temperature
Servings
Ingredients
- 345 g plain flour rounded
- 6 g baking soda rounded
- 3 g fine salt rounded
- 255 g unsalted butter, melted and cooled rounded
- 300 g dark brown sugar rounded
- 63 g granulated sugar rounded
- 15 ml liquid red food colouring rounded
- 68 g egg and egg yolk, 1 large egg plus 1 yolk rounded
- 10 ml vanilla extract rounded
- 15 g plain Greek yogurt rounded
- 170 g mini semi-sweet chocolate chips rounded
- 480 g hazelnut-cocoa spread, well chilled rounded
- 3 g coarse sea salt, for finishing rounded
Method
Method
- Scoop the spread into 24 portions of about 20 g on parchment and freeze until firm, about 45 minutes.
- Whisk flour, baking soda and fine salt. In another bowl mix the cooled melted butter, both sugars and colouring, then beat in the egg, yolk, vanilla and yogurt.
- Fold in the dry ingredients and chocolate chips just until no flour remains. Cover and chill for 90 minutes.
- Heat the oven to 180°C and line trays. Enclose each frozen filling portion in about 55 g dough, seal completely and space well apart.
- Bake for 10 to 12 minutes until the edges are set but the centres remain soft. Sprinkle with coarse salt, cool 10 minutes on the tray, then transfer carefully.
Notes
- The filling must be very cold and completely sealed or it can leak.
- The original note retained only the title and old Tastemade URL; the formula was recovered from Tastemade’s current canonical page.
- Contains wheat, dairy, egg and hazelnuts.