Was there ever a friend in your life that liked to bake or cook for other people but never ate what they made? And it was almost like they were trying to make everyone around her fat so she looked better in comparison? Well, that’s kind of me right now. Not that I’m trying to make everyone fat, but I have a LOT of baking goodies in my apartment, and I’m making a conscious effort to lighten my load. After a tough day at clinic, a drawer full of half-empty bags of different kinds of chocolate chips can be very dangerous if you’re on any sort of diet. So I made a batch of the most ridiculous cookies I’ve made to date. Not only are they filled with Nutella (I have 2 half empty jars to get rid of!) but I jammed in 5 types of chips as well. And then I pawned them off on my friends and Ryan’s co-workers :) But don’t worry, I let myself have a small one and OMG, soo good!!!
If you follow me on Instagram, you might have noticed that last week I posted a picture of a handful of empty bags of chocolate chips. I successfully emptied all of those chips into these cookies, and had a cathartic feeling of relief upon finding my baking-extras bin less crowded. I also found some goodies buried that I completely forgot about! Win-win-win. Of course you could use whatever combo of chips in this recipe that you want. That’s why I dubbed them “everything” cookies – just use whatever you want from your own baking stash. I did mini semi-sweet chocolate chips, white chocolate, dark and milk chocolate, as well as cinnamon chips. I highly recommend adding in the cinnamon chips if you have any on hand, I’m just obsessed with them and think they add great flavor. I wish I had had peanut butter chips and toffee chips around at the time, but those never last very long in my cabinet so they didn’t make it into these cookies.
Not only were these cookies completely delicious because of all these mix-ins, but I really, really liked the base cookie dough that I used for these too. Do you see how puffy and pretty they baked up? I love when cookie dough does that, and you just have to be careful not to overbake them so they retain that look. I always love to use Jacques Torres’ chocolate chip recipe when I can because I think it’s the absolute best, but I wanted to try something a little more basic this time, and I wasn’t disappointed. The Nutella center is a fun trick I originally saw from Bridget at Bake at 350 and I wanted to try it out to make these cookies really over the top. Small scoops of Nutella are frozen in advance so they can be conveniently squashed inside of balls of cookie dough and baked as a surprise filling. As if the 5 types of chips weren’t enough!
Nutella-Filled Everything Cookies
Recipe adapted from Not Your Mamma's Cookie
Yield: 15 cookies
1/2 cup Nutella
1 cup plus 2 tbsp all purpose flour
1 cup whole wheat flour
1/2 tsp baking osda
1/2 tsp salt
12 tbsp unsalted butter, melted and cooled
3/4 cup light brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1-1/2 cups various chocolate and baking chips
Line a cookie sheet with parchment paper and use 2 spoons or a small cookie scoop to make 15 teaspoon-size heaps of Nutella. Freeze while you make the cookies.
In a medium bowl, whisk together the flour, whole wheat flour, baking soda, and salt together.
In the bowl of an electric mixer, beat together the butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla and beat until well combined.
With the mixer on low, slowly add the flour mixture and mix until just combined. Add the baking chips and use a rubber spatula to gently incorporate them.
Use a medium cookie scoop and form dough into large balls. Place a Nutella ball in the center of each dough ball and place on a parchment paper-lined cookie sheet about 2 inches apart. Bake for 15-17 minutes. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
I hope you enjoy these cookies, or at least find a group of lucky friends to help take some chocolate chips off your hands!!