Nutella-filled Cookies

Nutella-filled Cookies

Yields: 20 large cookies
Note: this recipe requires some preparations. It would be best to prepare it ahead of time then store the ready-to-bake dough in the refrigerator or freezer so that you could bake them at any time you desire. 

200 grams Nutella for filling
270 grams flour
1 tsp baking soda
1/2 tsp salt
150 grams butter, room temperature
150 grams white sugar
50 grams palm sugar
2 eggs
100 grams yogurt
some chocolate-chips for topping (optional)

Place the Nutella in a piping bag. Carefully drop 20 equal size dollops (about 10 grams each) on a small baking sheet or a small plate with a considerably flat surface. Place in the freezer until hardened.
In a medium bowl, sift together flour, baking soda, and salt, set aside.
In another bowl, cream butter and the two sugars until fluffy. Add eggs one by one, beating well after each additions. Add yogurt, mix until incorporated.
Gradually stir in flour mixture until combined. Divide the dough into 20 dough balls. Chill these dough balls in the refrigerator at least 3 hours or overnight. This is a must, as the dough is very soft and might be hard to handle.
Now, roll up your sleeve and get ready to work on the trickiest part. As I mentioned above the dough is very soft and rather sticky, inserting Nutella filling on it might require some patience. It's better to take out your dough balls and work on them one by one while keeping the others in the refrigerator so they don't melt.
Take one ball, flatten it, put one dollop of Nutella in the center then roll it to cover the Nutella completely. Top with some chocolate-chip to make it prettier, if you like. Then put it back to the refrigerator where it belongs. Do it quickly to avoid some melty and sticky situations.
Now your dough balls are ready to bake. You can keep them up to one week in the refrigerator or up to three months in the freezer.
To bake, preheat your oven to 180 C and bake your cookies straight from the refrigerator, for about 12 minutes or depending on your oven, until the edge is golden brown, the surface is set but still soft.
If you store your dough balls in the freezer they need to sit at room temperature for 10-15 minutes before going to the oven.
Enjoy your hard work with a glass of cold milk on the side.


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