The Best Nutella New York Cookies — Transcript

Full transcript

1. 0:00If you love soft, thick, gooey cookies
2. 0:02and you love Nutella, these are for you.
3. 0:04What's up, guys, and welcome to today's
4. 0:06video. Today, I'm going to be showing
5. 0:08you how to make thick Nutella stuffed
6. 0:10New Yorkstyle cookies. I used to dream
7. 0:13about the giant cookies that you see all
8. 0:15over social media from New York. Those
9. 0:17massive chunky cookies that are crisp on
10. 0:20the outside and gooey in the middle. And
11. 0:22when I finally visited New York, I got
12. 0:24to try the famous Leavan Bakery cookies.
13. 0:27So, these cookies are inspired by that
14. 0:29trip, and they are everything that I
15. 0:31wanted them to be. They're thick,
16. 0:33they're soft, they're gooey in the
17. 0:34center, and they are packed with
18. 0:36Nutella. It's always tricky getting
19. 0:38cookies to stay nice and thick when you
20. 0:40stuff them, but I am so happy with how
21. 0:42these turned out. So, let's get into it.
22. 0:44First up, we need to get our Nutella
23. 0:46centers ready by freezing blobs of
24. 0:48Nutella. This makes stuffing the cookies
25. 0:51so much easier. So, I've lined my tray
26. 0:53here with baking paper. Make sure you
27. 0:55use a tray or a plate that does actually
28. 0:58fit in your freezer. You don't want to
29. 0:59scoop on your Nutella and then realize
30. 1:01that it won't fit. Just use a tablespoon
31. 1:03or a small cookie scoop like this one to
32. 1:06dollop 9 tablespoon of Nutella onto the
33. 1:08baking paper.
34. 1:10You can tell it's warm in my kitchen
35. 1:12because my Nutella is melty. And then
36. 1:14dollop it onto my baking paper. I really
37. 1:18like using my mini cookie scoop because
38. 1:19it's less messy and it gives you nice
39. 1:22even blobs.
40. 1:25Now, we're just going to pop these in
41. 1:26the freezer. You want them to be
42. 1:28completely frozen. This helps them to
43. 1:30keep their shape and stops them oozing
44. 1:32out the sides too much when baking. I
45. 1:34usually freeze mine for at least 30 to
46. 1:3660 minutes or even overnight if I'm
47. 1:38prepping ahead.
48. 1:40Now, let's get started on our cookie
49. 1:42dough. So, grab a large mixing bowl and
50. 1:44you're going to add in unsalted butter.
51. 1:46This should be softened to room
52. 1:48temperature so it mixes in easily.
53. 1:50[Music]
54. 1:54Now you're going to add in light brown
55. 1:55sugar and granulated sugar. The brown
56. 1:58sugar gives the cookies that chewy
57. 1:59texture and adds a slight caramel
58. 2:01flavor, while the white sugar helps them
59. 2:03crisp up on the edges. The combination
60. 2:05of these two sugars creates the perfect
61. 2:07flavor and texture.
62. 2:13Now using an electric hand mixer or a
63. 2:15stand mixer, beat these together until
64. 2:17light and creamy, around 2 to 3 minutes.
65. 2:20[Music]
66. 2:26[Applause]
67. 2:34Perfect. So, you want to really cream
68. 2:36the butter and sugar together here to
69. 2:37make sure there are no lumps left. Now,
70. 2:39you're going to add in one large egg.
71. 2:41This needs to be at room temperature so
72. 2:43it combines smoothly into the dough.
73. 2:50No shell. You're also going to add in
74. 2:52two teaspoons of vanilla extract for a
75. 2:54nice vanillaary taste. I'm going with
76. 2:56two teaspoons in these because I really
77. 2:58want to taste the vanilla.
78. 3:00One.
79. 3:02Two. I'm sure that was accurate. Grab
80. 3:05your electric mixer again and you're
81. 3:06just going to whisk these in until
82. 3:07smooth.
83. 3:12[Applause]
84. 3:19Now you're going to add in plain flour,
85. 3:21also known as allpurpose flour if you're
86. 3:23in the US.
87. 3:25Then you're going to add in 1 teaspoon
88. 3:27of baking powder and 1 teaspoon of
89. 3:29bicarbonate soda or baking soda if
90. 3:32you're in the US. NYC cookies are a
91. 3:34balance between rise and spread. The
92. 3:36bicarbonate soda helps with the spread
93. 3:38and the chewiness and the golden color.
94. 3:40And the baking powder helps with the
95. 3:42height, softness, and thickness. In goes
96. 3:44the baking powder. In goes the
97. 3:45bicarbonate of soda. We're also going to
98. 3:47be adding in a teaspoon of salt. I
99. 3:49always like to add salt to my cookie
100. 3:50dough. It brings out the chocolatey
101. 3:52flavor and balances the sweetness and it
102. 3:54just makes the cookies taste even
103. 3:55better.
104. 3:57Now, swap your electric mixer for a
105. 3:59rubber spatula or a wooden spoon. And
106. 4:01you're going to mix in the dry
107. 4:02ingredients until just combined. Try not
108. 4:04to over mix at this stage. You should
109. 4:06still have a few streaks of flour left.
110. 4:09[Music]
111. 4:16There we go. So, the dough should be
112. 4:18super thick. We want it to be sturdy
113. 4:20enough to hold our Nutella filling
114. 4:22without collapsing. Now, for the
115. 4:23chocolate chips, I'm adding in 200 g as
116. 4:26I want these cookies to be super
117. 4:28chocolateaty, but you can add more or
118. 4:30less depending on how chocolatey you
119. 4:31want them to be.
120. 4:33I love using dark chocolate chips that
121. 4:35are about 50% cocoa because it gives a
122. 4:37nice balance of richness without being
123. 4:39too bitter. You could also chop up a
124. 4:41chocolate bar and add in some chunks for
125. 4:42those big melty pools of chocolate as
126. 4:44well. Now, just fold the chocolate
127. 4:46through the dough until they're evenly
128. 4:48distributed and there's no streaks of
129. 4:50flour left.
130. 4:51[Music]
131. 5:00[Music]
132. 5:01Now our blobs of Nutella are frozen
133. 5:03solid. We can start building our
134. 5:05cookies. So grab a large non-stick
135. 5:08cookie sheet. This is the one I'm going
136. 5:09to be baking our cookies on. But you
137. 5:11also need to make sure that this fits in
138. 5:13your fridge as we're going to be
139. 5:14chilling them first. So if it doesn't,
140. 5:16just find something smaller. Then you
141. 5:18can always transfer them onto your
142. 5:19cookie sheet later when it comes to
143. 5:21baking them. So you're going to scoop up
144. 5:23a generous amount of cookie dough. I
145. 5:25like to weigh mine to make sure they're
146. 5:27all the same size. You want about 100 g
147. 5:30per cookie. That's too much. And it
148. 5:33sounds like a lot, but trust me, these
149. 5:35are meant to be big and chunky.
150. 5:38So, you're just going to weigh these all
151. 5:40out and roll them into nine balls.
152. 5:43Grab your Nutella from the freezer and
153. 5:45you're going to take off a third of the
154. 5:47dough. And you're basically just going
155. 5:49to press it into a little disc. And this
156. 5:51is going to be the base of your cookie.
157. 5:54And then with the rest of the dough,
158. 5:55you're going to press it into a rough
159. 5:57cup shape that's going to be big enough
160. 5:59to cover your Nutella. Then place one
161. 6:01blob of frozen Nutella in the center.
162. 6:04Then place the cookie dough over the
163. 6:06top. And you're just going to seal the
164. 6:08edges like a little parcel.
165. 6:12Make sure the Nutella is fully enclosed
166. 6:14so it doesn't leak out while baking.
167. 6:16There we go. Perfect. So, I'm just going
168. 6:18to repeat this with the rest of the
169. 6:19cookie dough until we have our nine
170. 6:20cookies. Now our cookies are stuffed.
171. 6:22I'm going to press some more chocolate
172. 6:24chips into the top. This is totally
173. 6:26optional, but I just think it makes them
174. 6:28look better and it makes them even more
175. 6:30chocolatey. Also, I like to put these
176. 6:32all near the center of the cookie dough
177. 6:35because they will spread in the oven and
178. 6:37then the chocolate chips will just
179. 6:39naturally spread out to the edges.
180. 6:41[Music]
181. 6:45Now, you're going to pop your cookies in
182. 6:47the fridge for at least an hour. But for
183. 6:50the thickest cookies, chill the cookie
184. 6:52dough overnight. I know it's hard to
185. 6:54wait, but it actually makes such a
186. 6:56difference. The cookies spread less and
187. 6:57the flavor develops more. They'll still
188. 6:59taste amazing. If you only chill them
189. 7:01for an hour, they might just come out
190. 7:03slightly flatter.
191. 7:05One eternity later. Just before you're
192. 7:08ready to bake your cookies, preheat the
193. 7:10oven to 190° or 170° C if you have a fan
194. 7:14oven. Fahrenheit will be on screen. Now,
195. 7:17you want to spread your cookies evenly
196. 7:19out on your cookie sheet, at least two
197. 7:21to three inches apart. These, as you can
198. 7:23see, are big cookies and they will
199. 7:25spread slightly. So, you just want them
200. 7:27to be far enough apart so when they
201. 7:29bake, they don't stick together. So,
202. 7:31you're going to bake these in the oven
203. 7:32for about 9 to 11 minutes or until the
204. 7:35edges are golden and the tops are just
205. 7:37starting to set. They should still look
206. 7:39soft in the middle and that's what gives
207. 7:41you that gooey center and keeps the
208. 7:43cookies soft when cooled. If you
209. 7:45overbake them, they will be too hard and
210. 7:47crispy once they've cooled down. So,
211. 7:49don't overbake.
212. 7:51Our cookies are now out of the oven, and
213. 7:53I've let them cool slightly. This bit is
214. 7:55actually really important. You need to
215. 7:57let the cookies cool on the tray for at
216. 7:59least 20 minutes before moving them.
217. 8:01They'll continue to cook slightly, and
218. 8:03if you try to move them too soon, they
219. 8:05will just fall apart. I swear one of the
220. 8:08hardest parts of this entire recipe is
221. 8:10the waiting, especially when you have
222. 8:12freshly baked cookies in front of you.
223. 8:15But it is worth the wait, I promise. So,
224. 8:17let's take a look inside. I'm going to
225. 8:18break one open so we can see the gooey
226. 8:20Nutella middle inside.
227. 8:23[Music]
228. 8:32I am a mess already. Let's do a taste
229. 8:34test.
230. 8:39[Music]
231. 8:44That is so good. The cookie is so soft
232. 8:48and the outer shell is still nice and
233. 8:50crisp. The chocolate chips add a really
234. 8:52nice richness to it and the Nutella in
235. 8:55the middle is just so gooey and melted
236. 8:57and amazing. Literally dropping it
237. 9:00everywhere. You honestly can't beat a
238. 9:02warm stuffed cookie. So, that is how you
239. 9:04make thick Nutella stuffed NYC cookies.
240. 9:08They're big, they're gooey, they're
241. 9:09chocolatey, and they're really easy to
242. 9:11make. Let me know if you give them a go.
243. 9:13I'd love to hear how they turn out. Drop
244. 9:15a comment below if you want to see more
245. 9:17NYC style cookie flavors. Maybe
246. 9:20something peanut buttery or even biscoff
247. 9:23next or even pistachio. Don't forget to
248. 9:25like the video, subscribe if you haven't
249. 9:27already, and I'll see you in the next
250. 9:29one. Bye.
251. 9:31Didn't
252. 9:33really work, did it?