Hey all you Nutella fans out there! Take a look at what I got here…Nutella Sea Salt Stuffies! Yup…a rich chocolatey Nutella cookie which surrounds a silky truffle-like Nutella center and if that hasn’t got you drooling, just listen up. It is topped with a sprinkling of flaky sea salt. You know I’m a sucker for that sweet/salty taste sensation! And these cookies have it all going on. The outside cookie is soft and yet also chewy at the same time. And once you bite into it, assuming it is warm out of the oven, you get this molten, lava-like burst of melted Nutella. Pure Nutella nirvana I tell you!
Now it is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.
This year, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. Last year I made cookies as well, irresistible Salted Peanut Butter & Nutella Sandwich Cookies
I was still all about the cookies and the salty / sweet thing two years ago when I blogged about Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie
And then there was my Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.
But back to today’s star, both decadent and addictive, Nutella Sea Salt Stuffies.
These tempting little treats are pretty easy to make, especially if you plan ahead. You see, you need to freeze what will become the molten Nutella centers, for at least 3 hours before assembling the final cookie. Sure it can all be done on the same day, but I did it the day before baking day. Once I was ready to bake, these cookies came together in no time flat. They are truly magical warm from the oven what with that lava like flow of Nutella when you bite into them. But don’t fret if they’ve cooled down. The center will be more solid, like Nutella is straight out of the jar, which certainly isn’t a bad thing. However, if you love the Nutella lava effect, just reheat them for a short time in the microwave and you’ll have Mt. Nutella cookies, erupting again!
I know these cookies look rather short on the list of ingredients front, but don’t be fooled, they pack quite a flavorful punch. The Husband, who doesn’t usually care for chocolatey desserts, has actually come back for seconds. He says they are like a Nutella filled brownie…with salt. YUM! Make up a batch today in celebration of all things Nutella. Or… you know… Valentine’s Day isn’t that far off. Bet any Nutella loving folks out there would be head over heels when gifted with these cookies on the big day. You know what they say…no better way to man’s heart and all…
Nutella Sea Salt Stuffies
recipe from: King Arthur Flour
For the filling:
- 5 1/4 ounces / 149 grams Nutella chocolate hazelnut spread
For the dough:
- 10 1/2 ounces / 298 grams Nutella Chocolate hazelnut spread
- 4 ounces / 112 grams King Arthur 100% White Whole Wheat Flour or 4 1/4 ounces /120 grams of King Arthur Unbleached All Purpose Flour
- 1 large egg
- 1/2 teaspoon espresso powder, optional
For the Topping:
- Fleur del Sel coarse sea salt
To make the filling: Scoop small balls of Nutella (chestnut-sized, about 1″ diameter) onto a parchment-lined baking sheet. A teaspoon cookie scoop, filled level, is the perfect tool for this job. Scoop out 15 -18 balls of Nutella. You may end up with extras, but better that than coming up short.
Place the baking sheet into the freezer (uncovered is fine), and freeze until the balls are completely frozen, about 3 hours; or up to overnight.
Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
To make the dough: Mix together all of the dough ingredients; the mixture will be cohesive, fairly soft, but not sticky; think modeling clay. It will stick together better when you squeeze it.
Scoop out heaping tablespoonfuls of the dough; a slightly heaped Tablespoon cookie scoop works well here.
Remove the frozen Nutella balls from the freezer once you have the dough ready to shape. Flatten a ball of dough. Place one of the frozen Nutella balls in the center. Wrap the dough around the Nutella like a dumpling, enclosing it completely. Roll the ball of dough between your palms to seal any cracks and round it out. Repeat with the remaining dough and frozen Nutella balls.
Place the cookies on the prepared baking sheet; they won’t spread much, so should all fit on one sheet. Sprinkle very lightly with a bit of coarse sea salt.
Bake the cookies for 8 to 10 minutes; when done, they will have lost much of their shine, and you may see a very faint lightening of color around the bottom third of each cookie.
Remove the cookies from the oven; serve warm, or at room temperature. For the full melting-center, lava-like effect, serve warm; if they’re at room temperature, the centers will be solid. Reheat very briefly in the microwave to liquefy the centers, if desired.
Nutella Sea Salt Stuffies brought to you by: Runcible Eats (www.leaandjay.com)
Links to Useful Kitchen Tools and Ingredients for Nutella Sea Salt Stuffies:
King Arthur Unbleached All-Purpose Flour (this link is for 2 – 5 lb. bags of flour)
I should also mention that King Arthur Flour has a wonderful shop full of kitchen essentials as well as their quality ingredients on their website. Definitely worth taking a peek!