Nutella. I dig my spoon in and eat straight out of the jar. I can easily go one through one a week. Malin Akerman
All over Pinterest and Instagram are these sinful looking pictures and videos of cookies stuffed with Nutella, and the gluttony in me threw the diet out the window and I sat down at the table to attack this recipe.
Now with this wedding season approaching, the effort to stick to healthy choices is required, but is also very painful. And scrolling though Instagram before bedtime is crucifying.
I tried many different recipes, and in the past month I have been working on whole-wheat/wholemeal options in baked goods, which hasn’t always been so successful. But in this recipe adding whole-wheat to compensate for the sugars worked brilliantly.
After countless attempts, I have this one for you – the perfect balance between a denser whole-wheat cookie and the soft Nutella richness. The added dark chocolate chips are necessary according to me – it is after all, a cookie.
The Nutella frozen balls help maintain it’s consistency inside the cookie dough, and melts in the oven to the perfect consistency. You can freeze the Nutella a day before. I suggest you do this right away, so that whenever you crave a cookie, at least your Nutella is ready and making the cookie dough is hardly time consuming.
These giant cookies are soft, chewy, and delicious – and the wholewheat help ease the guilt.
Some of you know that technology is not my forte – I’ve been playing around with videos, particularly on Snapchat. I figured out a way to upload these to Youtube – but these are all work in progress – I promise to get a bit better at them :). Check out some of the videos of the makings here.