The Startup Cook - Nutella Cookie Cups

Recently, I had the unexpected privilege of stumbling on to a food blog called Table For Two. Maintained by a very talented lady called Julie, Table For Two essentially encompasses a rich collection of recipes developed by Julie herself and her travel experiences. It’s a wonderfully catalogued blog that includes beautiful imagery photographed by her. Perfect for the beginner cook or those who prefer to create simple-but-delicious dishes, this blog has been my go to site for the past one month.

However for the sake of honesty, I must admit that I became a fan only after having made this scrumptious Cookie recipe. This creative twist on a regular Chocolate Chip Cookie is absolute genius and is every cookie lovers (and chocoholics) dream treat. Imagine biting in to a thick chocolate chip cookie that oozes out Nutella…?

Well stop imagining and go make! Every bite will make you think that you have died and gone to heaven. YES. It is really THAT GOOD.

---

Ingredients

1 cup of (all purpose) flour
½ cup of chocolate chips
¼ cup of brown sugar
4 - 6 tbs of Nutella
4 ½ tbs of butter
1 egg
1 tsp of vanilla essence
½ tsp of baking powder
Salt

Directions

Preheat the oven to 175 Celsius. Prepare a regular size muffin tray and set it aside.

Place the butter and sugar in a large mixing bowl.  Using an electric whisk cream the butter and sugar together until it turns light and fluffy.

Whisk in the egg and vanilla in to the mixture.

In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) together, add it to the butter mixture and whisk until all components have merged well together.

Fold the chocolate chips in to the crumbly batter.

Using your hands knead the batter in to a firm cookie dough.

Spoon out a tablespoon of cookie dough and place it firmly at the bottom of a muffin cup.

Take almost a table spoon of melted Nutella and spread it on top of it. Then take another tablespoon full of cookie dough, flatten it in your hand and place it on top of the Nutella spread.

Repeat this process until all the muffin cups are filled up.

Bake for 15 minutes (rotating once in between).

Take the baked cookies out of the oven, and while it is warm run a knife around the cookie cups (to ensure easy removal).

In the muffin tray itself, let them cool for about 15 – 20 minutes.

---

Disasters, Warnings and Tips

You would get six awesome cookie cups with this recipe.

It tastes so divine that the Gods are jealous.

This is one of the recipes that you will certainly make once a month without fail.

Earned It by The Weekend has been playing in my head for the past week.

If it wasn’t for the fact that Nutella is still pretty expensive, I would make these cookie cups every day.

Make sure that you use melted Nutella not straight-from-the-fridge Nutella.

Admittedly, this is a bit of a heavy treat, thus making it the ideal dessert as well.

I really enjoyed Jhumpa Lahiri’s The Namesake.

Around 100g of cooking chocolate chopped up would function well as chocolate chips.

My recipe last week was also from Table For Two.

By Shazzana Hamid