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.
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.
The recipe was adapted from Ambitious Kitchen blog.
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