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Possibly the default irresistible cookie flavour: Nutella-stuffed, and double chocolate. I’ve made this a million times before with a variation of recipes, and I gotta say, this one turned out to be the best. Now if y’all are wondering when I’m gone go all obligatorily Halloween-ish on you, it’s coming soon, and I’m looking at pumpkin spice next. I’ve never tried it before and I have no idea why everybody I know hates it, but we’ll see. For possibly my favourite cookies, here you go: 1/4 cup Nutella (or as big as you want the frozen Nutella pellets to be) 180g melted chocolate (preferably dark, at room temperature) 1/2 cup unsalted butter (at room temperature) 3/4 cup sugar 1 tbsp molasses 1 egg 1 tsp vanilla extract 1 1/3 cups plain flour 3 tbsp cocoa powder 3/4 tsp baking soda 1/4 tsp salt 3/4 cup chocolate chips (I used dark) Preferably the night before you make the cookies, or three hours prior, transfer the Nutella into a piping bag and squeeze dollops (size of your choice) onto a parchment-lined deep (don’t let the foil you use later to cover them touch the dollops before they’re frozen) baking sheet. Cover it and freeze (not refrigerate). (on the day you make the cookies) Preheat the oven to 175 degrees Celsius. Line your baking sheets with parchment paper. Melt your chocolate (microwave, double boiler, however you want) and leave it to cool. In a large bowl, beat your butter and sugar until visibly lightened in colour. Add your molasses and mix well. Do the same with the egg and and the vanilla. Beat the entire mixture until creamy (not curdled—keep going if it seems curdled, it’ll eventually become a homogenous, cream-like texture). Sift in your flour, then your cocoa powder, baking soda and salt. If you’re using coarse sea salt (like I am), dump the leftover chunks in the mixture (it won’t pass through the fine mesh sieve) and fold until just combined. Fold in the melted chocolate, then the chocolate chips, only until there are no streaks left. Scoop tablespoon-sized dollops and roll them into a ball, then flatten it with your palm. Take your Nutella pellets out of the freezer, and if you want, transfer them into a bowl (not really necessary, honestly). It’s really, really, really, really, really, really, really, really important to keep them “as frozen as possible”. They melt to the touch (back into Nutella consistency) and leaving it in room temperature is a terrible idea. Ice water won’t help—in other words, yeah, you’ll have to keep making back-and-forth trips to the freezer and back to the counter. Put a pellet in the middle of your cookies, cover it completely (to avoid leakage) with the cookie dough on the side, roll briefly and flatten. Then place it on your baking sheet. Freeze the entire sheet of flattened dough balls (to keep the Nutella runny even after you’ve baked it) for 10-15 minutes (until hard to the touch) and bake it for exactly 8 minutes (any longer and the chocolate chips become grainy). Let it cool almost completely in the pan before you transfer it. Recipe adapted from http://food52.com/recipes/1161-deep-c... (music by Radical Face, instrumental version of Always Gold). The entire thing is a little stressful with the rushing from the freezer bit and whatnot, but it’s entirely. Worth. The work. Labour of love be damned (I’m not using this phrase right but it sounded cool), and watch the people around you (and yourself) fight over it like forest beasts (not that, you know, every forest has beasts, but, like…nevermind). It’s chocolateception. Too good to be true. And I’ve made loads of cookies before, but this. This takes the cake (puns, yaaaaaaaaaaaaaas). Enjoy!,当サイトは「おいしく食べることが一番♪」のレシピ動画市場です。簡単に作れるおいしいレシピの動画を紹介しています。

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