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Red Velvet Nutella Cookies

A red velvet cookie packed with white chocolate chips and filled with a gooey Nutella center
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Ingredients
  

  • 1 C Unsalted butter, COLD, cut into tablespoons
  • 3/4 C Brown Sugar
  • 1/2 C Granulated Sugar
  • 1/3 C Cocoa Powder
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1-2 tsp Red Food Coloring (dependent on quality of red food coloring)
  • 1 C Cake Flour
  • 1 ¾ C All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 1 or ¾ bag White Chocolate Chips
  • 1 small jar Nutella (COLD)

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
  • Cut COLD unsalted butter into tablespoon chunks. Mix on LOW until somewhat softened.
  • Add sugars, mix on LOW until well creamed (combined) and there are no chunks of butter.
  • Add eggs, cocoa and vanilla. Mix on low.
  • Add red food coloring. 1-2 tsp depending on the quality of your red food coloring. I would HIGHLY suggest using high quality red food coloring as cheap kinds can be quite weak and not dye the color of your dough. Mix on low, scraping sides, until well distributed through the wet ingredients.
  • Sift together the dry ingredients and then mix on LOW with wet ingredients. Mix until well combined.
  • Fold in 3/4 to a full bag of white chocolate chips.
  • Form cookie dough into round mounds that weigh either 3 ounces (small) or 5 ounces (large).
  • With your finger, create an indentation in the center of the cookie dough mounds and place 1 tsp (small cookies) of COLD Nutella or 2 tsp (big cookies) of COLD Nutella. Fold cookie dough around the Nutella, keeping a round shape. Cookie dough mounds should be tall.
  • Place cookies on a lined baking sheet and bake for 10-14 minutes, making sure to check at 10 minutes. Place cookies at least 2 inches apart for the small cookies or 3 inches apart for the large cookies. Cookies will be ready to remove from oven when the tops start to crack a little and the color is browning somewhat.
  • Let the cookies cool on the cookie sheets for the next 30 minutes. They will finish baking on the hot sheet so it is important to not remove them!