Chocolate Chip Nutella Cookie Tin | Chef Danielle Sepsy
Chocolate Chip Nutella Cookie Tin
45 mins prepServes 6
These viral scoopable cookies (mine are with @nutella !) are truly everything I’ve ever wanted and needed 🤤 If you haven’t tried these yet, take this as your sign.
1. Preheat oven to 350°F convection (or 375°F regular bake).
2. Cream butter, white sugar, and brown sugar until light and fluffy in a stand mixer or with an electric hand mixer . Mix in vanilla, egg, and yolk until smooth.
3. Add salt and baking soda. Finally add in the cake flour just until combined. Stir in milk chocolate + semi-sweet chips.
4. Scoop about 5 large dough balls (2.25 oz scoop) into your parchment lined tin (my tin is 7 inches in diameter). Press and spread evenly to cover the bottom.
5. Spread about 6 tablespoons Nutella evenly over the dough. Set aside.
6. Scoop remaining dough into balls (you’ll get about 7 — use 6, freeze 1 for later). Freeze dough balls for 20 minutes.
7. Place 6 chilled dough balls over the Nutella layer. Bake 25–30 minutes, until the top is golden brown and the center is still gooey. Cool for 5 minutes, scoop, and serve warm.
