Scoopable Cookies
Scoopable Cookies
Ingredients
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cold, (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 6 tablespoons Nutella
- Pinch salt
- 1/2 teaspoon espresso powder coffee
Instructions
- 1
Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment paper, forming 6 individual portions. Place the plate in the freezer until the Nutella is firm, about 1 hour.
⏱️ 5 min
- 2
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 3
In a large bowl or the bowl of a stand mixer, add the cubed cold unsalted butter. Beat on high speed for about 2 minutes until creamy.
⏱️ 2 min
- 4
Add the dark brown sugar and granulated sugar to the butter. Beat again on high speed for 2-3 minutes until the mixture is well combined, light, and fluffy.
⏱️ 3 min
- 5
Add the cold egg, cold egg yolk, and vanilla bean paste to the mixture. Mix on high speed for 3-4 minutes until all ingredients are well incorporated.
⏱️ 4 min
- 6
In a separate medium bowl, combine the all purpose flour, baking soda, baking powder, salt, corn starch, and espresso powder coffee. Whisk to combine these dry ingredients thoroughly.
⏱️ 2 min
- 7
Gradually add the dry ingredients mixture to the wet mixture in the stand mixer. Add the semi sweet chocolate chips. Mix on low speed until just combined, being careful not to overmix the batter. The dough will be thick.
⏱️ 3 min
- 8
Scoop large dough balls, aiming for about 6-7 total. Flatten each dough ball slightly in your hand. Place a frozen Nutella scoop in the center of each flattened dough ball. Carefully wrap the dough around the Nutella scoop, ensuring it is completely enclosed, and roll it into a tall ball shape.
⏱️ 6 min
- 9
Place the formed dough balls into a round baking dish, arranging them to create a single large 'scoopable' cookie structure. Alternatively, place them several inches apart on a baking sheet if you prefer individual cookies.
⏱️ 1 min
- 10
Bake for 25-30 minutes, or until the top is golden and crispy, and the center remains chewy and soft.
⏱️ 30 min•🌡️ 350
- 11
Let the cookie cool completely in the dish before serving. Enjoy by scooping out portions.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Scoopable Cookies
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cold, (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 6 tablespoons Nutella
- Pinch salt
- 1/2 teaspoon espresso powder coffee
Instructions
- 1
Line a small plate with parchment paper. Scoop 6 tablespoons of Nutella onto the parchment paper, forming 6 individual portions. Place the plate in the freezer until the Nutella is firm, about 1 hour.
⏱️ 5 min - 2
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 3
In a large bowl or the bowl of a stand mixer, add the cubed cold unsalted butter. Beat on high speed for about 2 minutes until creamy.
⏱️ 2 min - 4
Add the dark brown sugar and granulated sugar to the butter. Beat again on high speed for 2-3 minutes until the mixture is well combined, light, and fluffy.
⏱️ 3 min - 5
Add the cold egg, cold egg yolk, and vanilla bean paste to the mixture. Mix on high speed for 3-4 minutes until all ingredients are well incorporated.
⏱️ 4 min - 6
In a separate medium bowl, combine the all purpose flour, baking soda, baking powder, salt, corn starch, and espresso powder coffee. Whisk to combine these dry ingredients thoroughly.
⏱️ 2 min - 7
Gradually add the dry ingredients mixture to the wet mixture in the stand mixer. Add the semi sweet chocolate chips. Mix on low speed until just combined, being careful not to overmix the batter. The dough will be thick.
⏱️ 3 min - 8
Scoop large dough balls, aiming for about 6-7 total. Flatten each dough ball slightly in your hand. Place a frozen Nutella scoop in the center of each flattened dough ball. Carefully wrap the dough around the Nutella scoop, ensuring it is completely enclosed, and roll it into a tall ball shape.
⏱️ 6 min - 9
Place the formed dough balls into a round baking dish, arranging them to create a single large 'scoopable' cookie structure. Alternatively, place them several inches apart on a baking sheet if you prefer individual cookies.
⏱️ 1 min - 10
Bake for 25-30 minutes, or until the top is golden and crispy, and the center remains chewy and soft.
⏱️ 30 min•🌡️ 350 - 11
Let the cookie cool completely in the dish before serving. Enjoy by scooping out portions.
⏱️ 60 min