Dark Chocolate & Rose Cookies with Nutella Centers
Dark Chocolate & Rose Cookies with Nutella Centers
Rich, deep and sensuous. Just a few adjectives to describe these lusciously chewy dark chocolate cookies. Shards of dark 70% gianduja chocolate get folded into a luxuriously chocolate sugar cookie dough and then get stuffed with a frozen Nutella dollop. Once baked, these chocolatey cookies brim and beam with warm chocolate puddles, centers and chasms. A showering of more chocolate, rose petals and flaky salt make them not only beautiful but texturally delightful. All you chocolate lover this one is for you! Grab your best chocolate and make yourself a batch.
These cookies are triple loaded with chocolate. A chewy chocolate cookie with Nutella centers and rich dark chocolate puddles on top!
Dark Chocolate & Rose Cookies with Nutella Centers
Recipe Adapted from: Sarah Kieffer’s 100 Cookies Book
Serving: Makes 24 cookies
Ingredients:
1/4 - 1/3 cup Nutella (60 to 80 grams)
2 cups of all purpose flour (284 grams)
1/2 cup of Dutch-process coca powder - I like Valrhona (50 grams)
3/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks of butter, at room temperature (226 grams)
1 3/4 cup of white sugar (350 grams)
1 teaspoon vanilla bean paste
1 egg (50 grams)
1 egg yolk (18 grams)
1/3 cup dark chocolate chips (47 grams)
Dried Rose petals, for garnish
Flaky salt, for garnish
Dark Chocolate pearls, for garnish
Method:
Prep the Nutella Centers
Place the Nutella into a plastic sandwich bag or an icing bag. Cut the tip of the bag and make 24 dime sized dollops of Nutella on a parchment lined tray/plate. Place the Nutella dollops in the freezer and let them freeze for at least 15 minutes or until firm. In the meantime, make the cookie dough.
Make the Chocolate Cookie Dough
Preheat your oven to 350 degrees.
Combine all purpose flour, Dutch process cocoa powder baking soda, salt and whisk until incorporated. Set aside.
In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.
Add sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.
Note: Scrape the sides of your bowl in between to ensure that everything is combined.
Add vanilla extract, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.
Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.
In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.
Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.
Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.
Pull out the frozen Nutella dollops from the freezer. They should be firm enough to pull off the parchment. Press the frozen Nutella dollops into each cookie dough ball and seal the edges.
Note: Work quickly as the frozen Nutella will soften very quickly and become hard to handle. I find it easiest to assemble one or two cookies at a time while leaving the rest of the Nutella dollops in the freezer so they remain firm.
Top each cookie dough ball with chopped dark chocolate chunks. Gently press the chocolate in.
Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set.
Note: It’s okay if they look slightly under baked in the center, they will firm up as they cool.
Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.
While the cookies are still hot, gently sprinkle a few chocoalte pearls, sprinkle dried rose petals and some flkay sea salt for garnish. Don’t forget to scoot the cookies with a cookie cutter to get perfectly round cookies!
Eat your cookies warm or let the cookies cool for 5 - 10 minutes and enjoy!