Giant Nutella Cookies

Behold the indulgent delight of Giant Nutella Stuffed Chocolate Cookies! Brace yourself for a heavenly experience as you bite into these oversized, gooey cookies oozing with homemade Nutella. The rich chocolate cookie dough envelops a decadent Nutella center, creating a symphony of flavors and textures in every bite. Imagine sinking your teeth into a warm, freshly baked cookie, with chunks of chocolate melting in your mouth and the irresistible Nutella filling overflowing with each bite. These cookies are the epitome of indulgence, combining the richness of chocolate with the creamy goodness of Nutella. Get ready to elevate your cookie game with this irresistible treat.

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Giantly delicious

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Nutella

In the food processor, turn toasted nuts into paste; add some of the neutral oil to ease the making process.
For the simple syrup, bring to a boil water and sugar. Meanwhile, in a small saucepan, bring to a boil heavy cream, corn syrup and simple syrup. Add chocolates and mix with the immersion blender. Then, add hazelnut butter, and the remaining oil – blend well. Fill up half spheres and freeze Nutella inserts overnight. De-mold, split them in half and freeze.

Cookie Dough

Sift flour and baking soda together; set aside. In the stand mixer fitted with the paddle attachment, cream softened butter with salt first for a couple of minutes. Add sugars, and mix well until smooth. Do not over mix. Add eggs gradually. If cookie dough separates, warm up the mixing bowl over the stove for a few seconds, or use a kitchen blowtorch. Add sifted powders in 2 times; mixing on low until just combined. Then add hazelnut meal – the crushed hazelnuts and chocolate. Mix on low until complete incorporation. Keep cookie dough at room temperature.
Scoop out six 75g cookies, and place them in the prepared tart rings. Press cookie dough down. Add 3 frozen Nutella demi spheres per cookie, and enclose them with another 75g scoop of cookie dough. Freeze cookies for 30 minutes before baking.

Baking

Preheat fan oven to 330ºF/160ºC. Bake giant cookies for about 22 minutes. Let cool to room temp – Enjoy!

Storage

Many professionals prepare raw and scooped cookie dough in advance, refrigerate it for up to 5 days or freeze it for months, and then bake the cookies straight from the freezer when needed. Similarly, par‐baked or even fully baked cookies can be pre-made, frozen, and later finished in the oven for a few minutes to bring them up to temperature and freshen their appearance before being put on display.

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