Nutella-Filled Chocolate Chip Cookies

So I made these cookies for my LARP club meeting. Do you guys know what LARP is?

LARP stands for live action role playing. It's kind of like dungeons and dragons, but instead of sitting around a table in your friend's basement with a load of dice, you're dressing up and beating your friends with foam weapons in the woods. Sounds appealing, I know.

I happen to be the president of a LARP club, and so I felt my friends would appreciate these amazing cookies at our next meeting. Not only are they stuffed with Nutella (off-brand... woops) but they have two different kinds of chocolate chips. Hell yeah. Chilling the dough overnight helps to develop the cookie's flavors, but if you don't want to wait that long just a couple hours of chilling will do fine.

To stuff them, take some dough and make a little indent in the center. Then fill that indent with some Nutella, like so.

Then, take a smaller bit of dough and give the Nutella a little hat!

Make sure not to bake them too long, so they'll stay soft and delicious. Then grab your foam sword and go LARP to work off the five cookies you just ate straight off the tray.

Happy baking!

Nutella-Filled Chocolate Chip Cookies

Ingredients

• 2 cups All Purpose Flour
• 1/4 cup Whole Wheat Flour (or all purpose)
• 1 tsp Baking Soda
• 1 1/2 tsp Corn Starch
• 1/2 tsp Salt
• 3/4 cup Butter, melted and slightly cooled
• 3/4 cup Light Brown Sugar
• 1/2 cup White sugar
• 1 Egg
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 1 cup Milk Chocolate Chips
• 1/4 cup Dark Chocolate Mini Chips
• 1/4 - 1/2 cup Nutella (or other chocolate hazelnut spread)

Cooking Directions

1.  Whisk together flours, baking soda, cornstarch, and salt.
2.  Using an electric mixer or whisk, beat together butter and sugars until smooth.
3.  Add egg, yolk, and vanilla, continue beating until smooth again.
4.  Slowly stir in flour mixture until just incorporated, then stir in the chocolate chips.
5.  Chill the dough for at least 2 hours and up to a few days (the longer the better).
6.  When ready to bake, preheat the oven to 325 F and line 2 baking sheets with parchment paper.
7.  For each cookie, scoop some dough into a ball and create an indent in the center. Fill the indent with chocolate hazelnut spread. Scoop out a smaller amount of dough and use it to cap the dollop of chocolate spread.
8.  Bake cookies for 12-14 minutes, rotating trays halfway through.
9.  Let cool, I left mine on the tray the whole time but you could transfer them to a wire rack after about 5 minutes.

(Recipe adapted from Neighbor Food Blog)