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Ingredients
Scale
- 1 ⅔ cups (213 grams) all-purpose flour
- ¼ cup (32 grams) Dutch processed cocoa powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (2.5 grams) salt
- ½ cup (113 grams) unsalted butter, room temperature
- ¾ cup (165 grams) loosely packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon (14.3 grams) milk, room temperature
- 2 teaspoons (10 grams) vanilla extract
- 1 ¾ tablespoons (23 grams) red velvet emulsion (or regular red food coloring)
- ¾ cup (131 grams) chocolate chips, plus extra for topping
- 18 teaspoons (114 grams) Nutella
Instructions
- Combine all-purpose flour, cocoa powder, baking soda, and salt in a bowl.
- Beat room temperature butter with light brown and granulated sugars until fluffy.
- Mix in egg, milk, vanilla extract, and red velvet emulsion until combined.
- Gradually add dry ingredients to wet mixture and fold in chocolate chips.
- Chill dough for at least one hour in the refrigerator.
- Prepare Nutella dollops and freeze until firm.
- Shape cookies around Nutella centers and roll into balls.
- Bake at 350°F (175°C) for 9-10 minutes until puffy.
Notes
Ensure butter is at room temperature for optimal creaming.
Chilling dough is essential for achieving the right texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg