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.
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.
Love,
Me
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!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Saints and Spinners says
When I think of stuffing things into other things, the turduckin comes to mind. These cookies look a bit more plausible for an afternoon project than a turduckin, though. Chocolate stuffed into chocolate! Simple. Brilliant.
By the way, I am addicted, simply addicted, to Justin’s nut butters (all certified by the GFCO), and Justin has a chocolate-hazelnut spread that I think you might like to inspect. In fact, I think I have some in my cupboard right now….
xo,
Farida
Nicole says
Farida! Definitely better to stuff chocolate into chocolate than meat into meat. No question.
I haven’t tried Justin’s Nutella-like spread, but I haven’t been overly thrilled with their almond butter. I will take your recommendation on the chocolate-hazelnut, though. I trust you. ;)
xoxo Nicole
Jacqueline says
Recently going glutkn-free…found your book in library GF on a shoestring, 125 recipes (giant muffin on cover). Excited to try bread recipes…having to hand copy recpies from lkbrary book. Do u have anhone wanting to sell this book as used?
Nicole says
Hi, Jacqueline,
There are usually used copies for sale through different sellers you can find through the book’s listing on amazon.com. I’d try there.
xoxo Nicole
Sarah says
Can I substitute confectioners’ sugar for anything? I’m allergic to corn, but these look sooo good.
Amanda says
Man, these are absolutely delicious!! I’ve always loved Nutella, and the brownie part is so rich and delicious….I can definitely see myself making these again! Thanks for posting this recipe!
Nicole says
You’re welcome, Amanda. Thanks for the nice note. So glad they turned out well!
xoxo Nicole
Dana says
Okay, maybe you’re reading my mind? My subconscious I mean because I didn’t know I wanted these stuffed cookies until I read the title of this post! So, thanks to you I now have Nutella in my house (though it’s going FAST) because I needed to make your thin and chewy Nutella cookies (awesome) and then over the weekend we (as in me, my husband and my 4 yr old) took a vote about baking gf orange cranberry muffins (ala Dunkin donuts) or your brownie cookies (which won) and now here is this dreamy melding, or stuffing rather, of brownie and Nutella. Nicole, two words: Thank. You.
Nicole says
Well, what good would it do if I were to read your conscious mind, Dana. All the interesting stuff is in your subconscious. How else am I meant to dream of stuffing one thing into another? So glad you and your family are enjoying so much gluten-free goodness!
xoxo Nicole
Shelley says
Ooh, I can’t wait to try these…..sounds like a dream for chocoholics trying to live in the mean glutinous world
Chris says
The heat totally breaks, you post THESE babies, AND I have everything in the house to make them….. DANG, I see trouble…………..
Nicole says
One person’s trouble is another person’s treasure, or something like that, Chris. :)
xoxo Nicole
Linda says
Don’t have a clue who invented any of this stuff, but do know in my book you’ve refined and brought baking to a wonderful, user-friendly and scrumptious level. Just my opinion and hopefully your other readers’ as well. xoxLinda
Nicole says
Aw, Linda, you always know just what to say. Thank you for the kind words. You know they mean so much to me!
xoxo Nicole
Kristi says
These look so good! Stuffing things into other things brings brilliance. Think about stuffing and turkey! One of my favs.
Nicole says
Maybe somebody told me to ‘stuff it,’ and I took them literally, Kristi. Anything’s possible at this point. ;)
xoxo Nik
Michelle Moon says
On Aug 13 , 2012
Welcome home Nicole how did you and your son make out as I know you
had trouble finding GlutenFree places to eat so I hope that the one that I told you about
helped so you didn’t have to cook all of the time. I am still reading your first book but haven’t had mom make anything yet as we are having trouble finding what is needed besides making many tripes out of town for my health so we are on the road a lot.
Love your,
Friend Michelle
Nicole says
We did great in California, Michelle. Thanks for the suggestions! I hope you’re well.
xoxo Nicole