Know what’s funny about the Internet? Food bloggers.
Know what’s funny about food bloggers? Stuffing things into other things.
There’s even the low hum of insane controversy out there about who first started stuffing things into other things and then baking them, taking pictures of them and posting about them on the Internet. Like, there’s a food blogger who’s all, “welcome to the site of the person who really created one cookie stuffed in another.”
Truth is stranger than fiction, isn’t it.
I am here to tell you that I did not invent the concept of stuffing one thing into another. Nor did I invent the food blog. Or the recipe. Or the cookie. Or righteous indignation.
We all want to be somebody, though, don’t we. I will just have to come up with another springboard into immortality. Apparently, this one’s taken.
Brownies are so very summer. And it’s still summer. I still have bare arms and mosquito bites. I’m still picking sand out of the flip flops I wore 6 weeks ago. And I’m still trying to keep my children’s brains from turning to mush over these 10 long school-free weeks. Heaven help me.
Not that I invented summer.
I doubt I even invented these cookies, since I collect cookbooks like a squirrel collects nuts and I read food writing like it’s my job (oh, wait) and who knows where I get my ideas from I mean really. But.
But I start with a ratio and mix it with my wild imagination. And then I generally make some terrible, terrible things before I make something really fab. But I only show you what’s fab, because what do you want with the recipes I leave on the cutting room floor? Speaking of fab…
These sink-your-teeth-into-them cookies are super soft and fudgy-chewy like brownies, with a smooth and velvety Nutella center. I haven’t done it, but I bet you could swap out the Nutella (by weight) with another no-stir nut butter and get the same sweet satisfaction. Report back, k?
|Gluten-Free Nutella-Stuffed Brownie Cookies|
- 6 tablespoons (84g) unsalted butter
- 2 ounces dark chocolate, chopped
- 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (40g) Dutch-processed unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1/4 cup (50g) granulated sugar
- 1/2 cup (109g) packed light brown sugar
- 2 extra-large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup (296g) Nutella
- 1 cup (115g) confectioners’ sugar
- 1-2 tablespoons milk
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
- In a small microwave-safe bowl, place the butter and chopped chocolate. Microwave for 30 seconds at a time at 60% power, stirring in between, until the chocolate is melted and smooth. Set aside to cool briefly.
- In a large bowl, place the flour, xanthan gum, cocoa powder, salt, granulated sugar and light brown sugar, and whisk to combine well and to work out any lumps in the brown sugar. Create a well in the center of the bowl of dry ingredients, and add the chocolate and butter mixture. Mix to combine. Add the eggs and vanilla, and mix once again to combine. The dough should come together. It will be soft and moist. Set the bowl aside.
- In a separate, medium-size bowl, place the Nutella and confectioners’ sugar, and mix to combine. The mixture will be very thick, and somewhat dry. Add one tablespoon of milk, and mix until the mixture comes together as a dough similar in texture to the cookie dough. Add the remaining tablespoon of milk if necessary to reach the desired consistency.
- Divide the chocolate cookie dough into 24 pieces of relatively equal size (about 1-inch in diameter), and roll into balls. Divide the Nutella mixture into an equal number of pieces (each about 3/4-inch in diameter), and roll into balls. Place one Nutella ball on top of one chocolate ball, and, with the balls in the center of one palm, press the Nutella ball down into the larger chocolate ball with the fingers of your other hand. With the fingers of the hand with the dough in its palm, begin working the chocolate dough up and over the Nutella dough until the Nutella dough is entirely enclosed. Roll the whole thing into a ball, and then flatten into a disk. Place on a prepared baking sheet. Repeat with the remaining 23 balls of each type of dough, placing the cookies about 2 inches apart on the prepared baking sheets.
- Place the cookies in the center of the preheated oven and bake, rotating once during baking, until the cookies begin to crack slightly on top and are no longer shiny, about 10 minutes. Allow to cool completely on the baking sheets.
- Freeze any leftovers.
P.S. If you haven’t already, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! It really helps keep the blog going, and the free recipes flowing. I couldn’t do it without you, and I truly appreciate your support!