Nutella-Stuffed Cookie by @moelleusementbon

40 min

2 servings

🧈

200 g

Soft unsalted butter

🌾

370 g

T55 flour

🍬

180 g

Brown vergeoise sugar

🍬

50 g

Whole cane sugar

🍬

110 g

White sugar

🫙

3 g

Baking powder

🫙

3 g

Baking soda

🧂

2 g

Salt

🥚

1

Egg

🥜

100 g

Toasted hazelnuts

🌰

Nutella

  1. Step
    • Soft unsalted butter
    • Brown vergeoise sugar
    • Whole cane sugar

    Using the paddle attachment of the stand mixer, cream the soft butter with the three sugars.

  2. Add
    • Egg
    • T55 flour
    • Salt

    Add the egg, then incorporate the dry ingredients: flour, baking powder, baking soda and salt.

  3. Add
    • Toasted hazelnuts

    Add the roughly chopped toasted hazelnuts and mix until the dough is smooth.

  4. Spread
    • Soft unsalted butter

    Butter a ramekin and spread a first layer of cookie dough in the bottom.

  5. Pipe
    • Nutella

    Pipe a generous layer of Nutella in the center, then cover with the rest of the cookie dough.

  6. Bake

    Bake until the cookie is golden on the outside and still molten in the center, about twenty minutes at 180C.

Nutella-Stuffed Cookie by @moelleusementbon

40 min

2 servings

🧈

200 g

Soft unsalted butter

🌾

370 g

T55 flour

🍬

180 g

Brown vergeoise sugar

🍬

50 g

Whole cane sugar

🍬

110 g

White sugar

🫙

3 g

Baking powder

🫙

3 g

Baking soda

🧂

2 g

Salt

🥚

1

Egg

🥜

100 g

Toasted hazelnuts

🌰

Nutella

Preparation Steps

  1. Step 1/6

    Using the paddle attachment of the stand mixer, cream the soft butter with the three sugars.

    🧈Soft unsalted butter
    🍬Brown vergeoise sugar
    🍬Whole cane sugar
    🍬White sugar
    ⚙️Paddle attachment

  2. Step 2/6

    Add the egg, then incorporate the dry ingredients: flour, baking powder, baking soda and salt.

    🥚Egg
    🌾T55 flour
    🫙Baking powder
    🫙Baking soda
    🧂Salt
    ⚙️Paddle attachment

  3. Step 3/6

    Add the roughly chopped toasted hazelnuts and mix until the dough is smooth.

    🥜Toasted hazelnuts
    ⚙️Paddle attachment

  4. Step 4/6

    Butter a ramekin and spread a first layer of cookie dough in the bottom.

    🧈Soft unsalted butter
    🍳Ramekin

  5. Step 5/6

    Pipe a generous layer of Nutella in the center, then cover with the rest of the cookie dough.

    🌰Nutella
    🍳Ramekin
    🫙Piping bag

  6. Step 6/6

    Bake until the cookie is golden on the outside and still molten in the center, about twenty minutes at 180C.

    🍳Ramekin

Composition

Ingredients

Types

Dairy, Grains, Sugar, Leavening agent, Spices, Eggs, Nuts, Spread, Chocolate

Ingredients

Soft unsalted butter, T55 flour, Brown vergeoise sugar, Whole cane sugar, White sugar, Baking powder, Baking soda, Salt, Egg, Toasted hazelnuts, Nutella

Notes

Egg (one large egg), Toasted hazelnuts (roughly chopped), Nutella (amount not given, a generous layer per ramekin)

Allergens

Milk, Gluten, Eggs, Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

980 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 120g, Fat: 50g, Fiber: 4g, Sugars: 75g

Nutritional Information

Minerals

Sodium: 480mg, Calcium: 80mg, Iron: 2.5mg, Magnesium: 60mg, Potassium: 250mg

Vitamins

Vitamin E: 2.5mg, Vitamin A: 180mcg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Ramekin, Piping bag, Paddle attachment

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn Baking, Comfort Dessert, Date Night

Origin

Source

Platform

instagram

Original Creator

@moelleusementbon

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Gooey, Melty, Chewy, Crisp Edges

Flavors

Chocolatey, Sweet, Nutty, Buttery

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

best enjoyed fresh/warm : same day (serve warm right after baking for the molten Nutella center), refrigerated leftovers : up to 2 days (store covered in the fridge,reheat briefly before serving), unbaked dough : up to 3 months (freeze assembled unbaked ramekin, bake from frozen adding a few extra minutes)