These went viral the minute I posted them on IG. Rightfully so because they are truly the best chocolate cookies I have ever had. Crispy outside, fudge interior and filled with Nutella. I was inspired by both Matt Adlard and Thida Bevington and combined their recipes to create these.
Ingredients (For 12 Giant Cookies):
- 240 g Dark Chocolate
- 60 g (1/4 cup) Butter, unsalted
- 100 g (1/2 cup) Light Brown Sugar
- 20 g (1 and 1/2 tablespoon) Caster Sugar
- 2 Eggs, medium size
- 80 g (3/4 cup) All-Purpose Flour
- 4 g (1/2 teaspoon) Baking Soda
- 12 teaspoons Nutella (or Soft Peanut Butter!)
1. On a baking tray lined with parchment paper, scoop 12 teaspoons of nutella and freeze until needed. Don’t make them larger than that otherwise they’ll ooze out of the cookie and cook as well. Preheat the oven at 180 C (350 F).
2. Place the dark chocolate and butter in a heatproof bowl over bain-marie and stir frequently until melted. For a successful bain-marie, make sure the water in the pot doesn’t touch the glass bowl because otherwise your chocolate will overheat and possibly separate or seize. Also, the water needs to be simmering at low to ensure low and constant heat. The whole purpose of a bain marie is to help the chocolate melt while maintaining a constant temperature of 100C since that’s the maximum temperature water can reach before evaporating. Alternatively, you can melt in the microwave with 15 seconds burst followed by stirring. Don’t overheat.
3. Whisk eggs and sugars in a bowl at medium speed for about 3 minutes. You don’t want the mixture to become thick, you just need it to become pale (caramel color).
4. Add the melted chocolate and butter to the sugar and egg mix and whisk until combined.
5. Sift in the flour and baking soda and gently fold into the mixture using a rubber spatula or a big spoon. This will ensure you don’t develop gluten, otherwise the cookies will turn out tough. If your batter is too slack and doesn’t hold its shape, place it in the fridge for 5 minutes before using it.
6. Scoop about 1 tablespoon and a half of the dough onto a tray lined with baking parchment. Use the back of the spoon or the scooper to flatten it into a circle. Make sure you only bake a maximum of 6 cookies per tray and that they are well spaced out because they will spread.
7. Gently press 1 frozen Nutella disc in the center of each.
8. Cover with another tablespoon and a half of cookie dough and use a spatula to smoother the surface and make sure the Nutella disc is well encased inside.
9. Immediately bake in the oven for 11 minutes at 350F (180C), one tray at a time. Then take out the tray from the oven and place it on top of the oven. Let the cookies bake an additional 2-3 minutes on the tray outside the oven before transferring them onto a cooling rack.
The minute you take the cookies out of the oven, they would still be soft and look not completely baked. Don’t be tempted to place them back in the oven, they will finish baking while cooling down.
If you want the cookies to be exactly round, use a slightly larger cookie cutter and swirl it around the cookie while gently touching the outside to make it round. This will only work whithin the first minute of taking them out of the oven because afterwards they will become too tough to reshape.
Don’t be tempted to use a smaller cookie cutter and cut out the cookies!
10. Slowly and carefully transfer the cookies onto a cooling racking using a wide flat spatula and let them continue cool on the rack. Enjoy!