Nutella Stuffed Cookies (Print Version)

# Ingredients:

01 - Heaping 10 tablespoons of Nutella.
02 - Half a cup of dark chocolate: use chips or chop a bar with 70% cocoa.
03 - One and one-third cups of all-purpose flour.
04 - Half a teaspoon of baking soda.
05 - A quarter teaspoon of coarse salt.
06 - 120g (8 tablespoons) unsalted butter, cut into small cubes, about 1cm each.
07 - Tightly packed two-thirds cup of brown sugar.
08 - One teaspoon of pure vanilla extract.
09 - A teaspoon of honey or light corn syrup.
10 - One large egg, about 55g, at room temperature.

# Instructions:

01 - In a bowl, mix up the flour, salt, and baking soda. Set it aside for later.
02 - Soften the butter in the microwave—about 30 seconds—and stir it until creamy but cloudy. Don’t let it turn clear yellow.
03 - Add the sugar, honey, and vanilla to the butter. Blend until smooth and combined.
04 - Stir in the egg until the mixture takes on a caramel-like look.
05 - Add the flour blend and mix in until you’ve got dough. Cover it up and let it chill for about 90 minutes.
06 - Spread Nutella into rounds (about 8mm thick) on parchment paper, pop them in the freezer for an hour.
07 - Crank up the oven to 180°C/350°F (or 160°C for fan ovens). Line two baking trays and grease them lightly.
08 - Roll dough into a log about 18cm long, then divide it into 10 equal pieces.
09 - Flatten each dough piece, pop one frozen Nutella round in the middle, and seal it all up, so none leaks out.
10 - Shape into little rounds about 1.5cm thick and press chocolate chips on top.
11 - Scatter five cookies on each tray, keeping about 8cm between them.
12 - Bake for 12-13 minutes until the edges go golden while the centers stay pale golden.
13 - Let them cool down on the trays for 10 minutes, then shift to a wire rack for 5 more minutes.

# Notes:

01 - They’re best enjoyed about 15 minutes after baking.
02 - Keep leftover dough chilled and Nutella frozen until needed.
03 - No gaps! Seal Nutella entirely inside the dough to stop leaks.
04 - Yields 10 cookies, each about 10cm wide.
05 - Store in an airtight container; stays tasty up to 3 days.
06 - Use weight measurements in Japan for accuracy.
07 - Fully melted butter does work, but creamy-soft butter makes better cookies.
08 - Some Nutella may poke out, but make sure sides are sealed tight.

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