Nutella Bomb Cookies
-Tasty, gooey fun in the kitchen-
Ready, Steady, Cook!
To me, Nutella on bread is a truly classic yet simple dessert. A way to satiate your sweet tooth and satisfy the craving for something tasty. Or if you’re feeling really cheeky, maybe you’ll just nab a spoonful of the Nutella on it’s own. So why not elevate this treat into a gooey, chocolate bomb cookie fresh out of the oven? If a warm fountain of Nutella bursting with flavour sounds like something your taste buds might like, then I have a treat for you with this recipe that is simple and easy to make! Read on to see how you can have some fun in the kitchen and finish it off with a delicious reward.
INGREDIENTS
• 10 tablespoon (100 ml) warm water
• 5 tablespoon (50 ml) vegetable oil
• 1 tablespoon sugar
• Vanilla extract
• 150g wheat flour
• Nutella (Quick tip – Leave the Nutella in the refrigerator before baking. This will allow you to work with the dough more easily and not blend it in by mistake.)
METHOD
1. To get things started we need our dough. So grab a large bowl and combine the warm water, vegetable oil, sugar and vanilla together then mix well. You want to make sure everything is completely mixed through.
2. Now you want to slowly add in the wheat flour and knead the mixture until it becomes a non-sticky, soft dough. Once you have that, cover the bowl with foil and let it rest for just 15 minutes at room temperature. (Use this time to make sure you get the oven up to 200 degrees Celsius and get an area clean and ready to roll the dough out onto.)
3. Take the now rested dough and turn it out of the bowl onto that nice clean and dry space. It might help to have a little flour down just to stop it sticking. Try to roll it out evenly and divide it into 15 equal pieces.
4. With each piece, spread the dough by pressing it’s centre down with your palm and then using a rolling pin. To get the perfect shape, make sure to spread the dough thin. The main star of this cookie is the Nutella, so You’ll get a better and lighter result by rolling out the dough as thinly as possible, almost to the point you can see through it.
5. Put half a tablespoon of Nutella in the centre of each circle of dough and carefully cover it, folding the edges up and sealing them by nipping the edges together at the Top. Make sure you’ve sealed the dough properly to ensure the Nutella stays in the cookie while baking, you should pay attention to leave no holes.
6. Place each of the little parcels onto a baking tray with the part you sealed facing down and bake in the preheated oven for 5-6 minutes. Keep an eye on the cookies to see if they are done before this time. They need to be taken out as soon as little bubbles start to form on top of the them. To make sure they’re still gooey inside, they shouldn’t be overcooked.
7. Once they’re finished, take them out from the oven and serve them warm.
Enjoy your delicious gooey treat. Having some vanilla ice cream with them can make for a really smooth warm-cold combination, so try a scoop or two with each cookie. You can store them at room temperature or refrigerate them so they last a bit longer, just pop one into the microwave for a few seconds to get it all gooey again before having it, or eat it as it is if you want to make sure you don’t get too messy. Freezing them is also an option, whether they’re baked or not (as long as they are covered well to avoid them getting frostbitten), which makes them a great sweet snack for any parties or family meals since they can be prepared well in advance. Be sure to pop back later for new recipes!