Nutella Cookies

INGREDIENTS

NUTELLA FILLING:

• 1 cup + 2 tablespoons Nutella

FOR THE DOUGH:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup granulated sugar divided
• 1/2 cup brown sugar
• 1/2 cup butter room temperature
• 1/4 cup Nutella
• 1 teaspoon vanilla
• 1 large egg
• 1 egg yolk

INSTRUCTIONS

NUTELLA FILLING:

1. Scoop into 2 teaspoon size balls (I use a small trigger scoop) onto wax paper lined baking sheet and place in the freezer. (If making these a day ahead, place in fridge.)

FOR THE COOKIE DOUGH:

1. Preheat oven to 350 degrees F. Place 1/4 cup granulated sugar in a small bowl and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with remaining 1/2 graduated sugar and the brown sugar for 3 minutes.
3. Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, mix until thoroughly combined.
4. Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed.
5. Use a 1 1/2 Tablespoon trigger cookie scoop to portion dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour.
6. Remove dough and flatten balls between your hands and then place a ball of Nutella in the center and fold up the sides around it and then roll smooth.
7. Roll the ball of dough in the 1/4 cup sugar and place on a baking sheet 3 inches apart. (About 8 per baking sheet.) Using a spatula, lightly press each cookie down. Bake for 10 minutes. Let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

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