Wednesday, 9 October 2013

1/2 cup of unsalted butter, softened 
1/2 cup of dark brown sugar, packed 
1/2 cup of granulated sugar 
1 egg 
1/2 tbsp of vanilla extract 
1 3/4 cup of all purpose flour 
1/2 tsp of baking soda 
1/2 tsp of salt 
1 cup of semi-sweet chocolate chips 
1 cup of Nutella, melted/softened 

1. Preheat the oven to 175 degrees Celsius, spray a standard size muffin pan with cooking spray and set to the side. 

2. In a large bowl, add the flour, baking soda and salt. Whisk to combine and then set aside. 

3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars for 2 minutes until light and fluffy. Add in the egg and vanilla extract and beat for a further 2 minutes. 

4. Slowly add in the flour mixture and mix until it is all combined and incorporated. 

5. Using a spatula, fold in the chocolate chips. 

6. Place the Nutella in a microwave safe bowl and warm the Nutella in 30 second intervals until it is a smooth and runny consistency. 

7. Using a medium cookie dough scoop, scoop out 1.5 - 2 tbsp of cookie dough mixture and then flatten it on the bottom of the muffin tin. Repeat this step until all the muffin tins are lined with cookie dough. 

8. Take a tbsp of Nutella and place in the middle of the dough that is in the muffin tin. Then take the remaining amount of cookie dough and cover the Nutella layer. Don't push down to hard on the top layer of cookie dough as it will cover the Nutella once it is cooked, a gentle tap will do. 

9. Bake for 15-20 minutes until the edges are golden brown. As soon as they are out of the oven run a paring knife around the cookie cups so you can loosen them for a more easy removal later. 

10. Cool completely before removing and eating!

11. Warm them in the microwave so the chocolate oozes out or place a scoop of ice cream on top for a decadent dessert! 

Recipe from Tablefortwo 

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