Salted Rolo and Nutella Stuffed Double Chocolate Cookies
Try this salted rolo and Nutella stuffed double chocolate cookies recipe
Try this salted rolo and Nutella stuffed double chocolate cookies recipe
- Carbohydrate 187.835361759455 g
- Cholesterol 243.76666687163 mg
- Fat 96.2321346603218 g
- Fiber 1.25887210329291 g
- Protein 3.30971512799472 g
- Saturated Fat 61.0141493313864 g
- Serving Size 1 1 Serving (330g)
- Sodium 786.634484124669 mg
- Sugar 186.576489656162 g
- Trans Fat 6.6197194887382 g
- Calories 1584 calories
Step-by-step
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Melt the butter in a medium saucepan, over medium heat. Remove saucepan from heat. Add brown sugar and stir until sugar has dissolved. Add eggs and stir. Next add the cocoa, salt and baking powder and stir until well combined. Add flour and stir until all the flour is fully combined in the mixture. Stir in chocolate chips.
- Divide the cookie dough into 2 big pieces and set one aside. Take one of the pieces and start forming 1 inch balls, you should get about 16 balls. Place them on the prepared baking sheet.
- Using your thumb make a large indentation in each ball. Stuff each cookie with 1 rolo, then ½ tsp of Nutella.
- Take the other piece of cookie dough and divide it into 16 pieces. Flatten each piece out, place it on top of the stuffed cookies and seal the edges. Flatten the cookies a bit with your fingers or a spatula, then sprinkle a bit of sea salt over each cookie.
- Bake for 9 to 11 minutes.
Dissolving packed brown sugar directly into warm melted unsalted butter creates a glossy, dense foundation that yields a chewy interior rather than a cakey crumb. When executing multi-component stuffed cookies, understanding how temperature and moisture migration affect the final product ensures consistent results, particularly if you are storing batches for subsequent days. While baking with fresh eggs and newly opened cocoa powder guarantees vibrant flavor compounds, relying on pantry staples nearing the end of their optimal freshness alters neither the structural integrity nor the melting capabilities of the Rolo and Nutella cores. Mastering this specific dough assembly requires attention to detail.
- Melt the butter in a saucepan over medium heat just until liquefied, preventing excess moisture evaporation that would otherwise throw off the flour-to-fat ratio.
- Stir the brown sugar into the warm butter immediately so the thermal energy dissolves the molasses granules completely, which promotes a shiny, crackly surface crust during the 375 F bake.
- Seal the dough caps meticulously around the chocolate and hazelnut filling to prevent blowouts; escaping caramel will harden rapidly on the baking sheet and stick to the parchment paper.
- Store baked cookies in an airtight container at room temperature for up to three days, where the moisture from the brown sugar naturally softens the crumb further without compromising the structural integrity of the centers.
Consuming these cookies on the second day allows the interior caramel to recrystallize slightly into a softer, fudgier texture while the outer crust absorbs ambient moisture from the surrounding crumb. Gentle reheating in a 300 F oven for three minutes reactivates the internal fats, restoring the freshly baked molten state of the confectionery fillings.
