Description
These Nutella Bomb Cookies go out to all the chocolate lovers out there who don’t mind getting a little messy while they eat. Double chocolate cookies with toasted graham cracker and a hint of orange, then loaded with a gooey layer of Nutella baked inside – yes please!
Ingredients
Units
Scale
- 1/2 cup Nutella
- 1 tbsp unsalted butter
- 1/2 cup (about 4) honey graham crackers
- 1 cup (2 sticks) COLD unsalted butter, cut into small cubes
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp orange zest
- 3/4 cup bittersweet chocolate chips, divided
- 1/2 tbsp orange juice
Instructions
- Place a large sheet of parchment paper on a baking sheet. Scoop 12 scoops of Nutella onto the parchment paper using a 1 tablespoon cookie scooper. Place the baking sheet in the refrigerator for 20 minutes or when the Nutella balls are firm to the touch. Meanwhile, make the cookie dough.
- Place the graham crackers in a food processor and pulse until they turn to crumbs. In a medium skillet over medium heat, add the 1 tablespoon of butter. Once melted, add the graham cracker crumbs and stir to combine. Allow crumbs to toast in the butter for about 5 minutes until lightly browned. Pour the toasted crumbs onto a plate and place in the refrigerator to cool down for at least 10 minutes.
- In the bowl of a stand mixer (or a hand mixer if you don’t have one) add the butter, brown sugar and sugar and cream on low speed for 2 minutes then on high speed for 4 minutes until there are no chunks of butter remaining.
- Add the eggs one at a time and mix on low speed to incorporate. Add the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda and salt) and mix on low speed until just combined (do not over-mix).
- Add the orange zest, chilled graham cracker crumbs and chocolate chips and mix on low speed until just incorporated (do not over-mix). Place the bowl of dough in the refrigerator and let chill for 10 minutes. Meanwhile, preheat oven to 410°F. Prepare 2 parchment lined baking sheets (or use silicone baking mats).
- Cookie assembly: Scoop out 1 tablespoon of dough using a cookie scooper and gently flatten the dough with your hands (do not make the dough too thin, you want a little thickness). Place the flattened dough on a baking sheet and repeat until you have 12 flattened dough pieces, spacing the dough at least 3 inches apart. Remove the Nutella balls from the refrigerator and place in the center of the flattened cookie dough. Scoop out another 1 tablespoon of dough and flatten the dough with your hands. Place the dough over the Nutella ball and then pick up the entire cookie (from bottom layer to top) and gently form a large ball of dough around the Nutella ball, ensuring there are no gaps between the top and bottom dough layers. Repeat this process for all 12 cookies.
- Bake the cookies for 8-10 minutes or when they begin to lightly brown and crackle on top. Allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack and let cool for 5 minutes. While the cookies cool, make the drizzle.
- Combine the chocolate chips with the orange juice in a small bowl. Place in the microwave at 10 second intervals until the chocolate is just melted, stirring after each interval. Use a spoon to lightly drizzle the tops of the cookies. These cookies are best when they’re still slightly warm and gooey inside. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
Nutrition
- Calories: 440
- Sugar: 30g
- Sodium: 219mg
- Fat: 25g
- Saturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 74mg