In the end, we only regret the chances we did not take [tweet this]
Oh my, oh my, I cannot believe I am eating/baking/ making cookie with butter. I blamed it to the skies, to the moons or whatever, but I just love the look of this cookie so much from that I really have to try it. Although I change some of the process to make it easier, I think the result is still epic.
Controlling myself and my children from eating the whole batch of the dough needed a ton of power in my part. I even thought, "Why do I still have to bake it when the dough was already good enough for consumption?" Oh yeah, the dough made its way to the oven and I am glad. I am celebrating because it looked like I just made my first ever successful cookie with butter 🙂
I promise you, I was waging war about doing this but I have to give myself some slack and boy, I am soooooo glad I gave in, because it is worth it. This cookie is really delicious and moist too. Since this recipe yielded 18 to 20 cookies, I froze it and when I ate it again, it still tasted fresh.
In fact, this cookie crept into my TIPS AND TRICKS post as part of my meal for the day. And I am planning to make this again for Christmas to give away as present.
- 2¼ cup all purpose flour
- 1¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks ( 1 cup ) unsalted butter
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk
- 1½ teaspoon vanilla extract
- 1½ tablespoon plain greek yogurt
- ½ cup dark chocolate chips
- ¼ cup white milk chocolate chips
- 1 jar nutella
- Place flour, salt, baking soda in bowl. Mix completely. Set aside.
- In a small sauce pan, melt the butter and sugar. When melted, remove from heat and let it cool and set aside.
- In a small bowl, scramble the egg and add in the yogurt and vanilla extract then add into the butter mixture.Mix to incorporate.
- Add the wet ingredients slowly into the flour mixture.
- Mix the ingredients using a spoon or electric mixture. In my case, I just use the spoon.
- Completely mix the dough and fold in the chocolate chips. Mix again until the chocolates are incorporated.
- Refrigerate the dough for two hours.
- After refrigerating the dough, prepare a cookie pan. I used three pans for this.
- Pre heat oven at 350 F and set the rack in the middle of the oven.
- Roll the dough into golf ball size and dig a hole in the middle and place the nutella and seal. Please see photo above. It is up to you how much nutella you fill in. OR you can dig a little hole in the middle , fill in with nutella and seal it with a dough. Arrange the dough 1 inch apart each other as they will spread during baking.
- Bake the cookie for until it starts browning on the side light brown 10 minutes - 12 minutes
- The dough will spread in 10 - 12 minutes and start browning on the sides.When this happens, remove the cookie pans from the oven and let it continue cooking in the pan.
- You can freeze this cookie and still taste moist and delicious.
- Serve and Enjoy.
Yields 20 cookies
Serving Size 32 g
Amount Per Serving
Calories from Fat 91
% Daily Value*
Total Fat 10.1g16%
Saturated Fat 6.3g32%
Total Carbohydrates 15.3g5%
Vitamin A 6% • Vitamin C 0%
Calcium 0% • Iron 4%
Nutrition Grade F
* Based on a 2000 calorie diet
High in saturated fat