Easy Nutella Stuffed Chunk 

Ingredients

Dry Ingredients

• 1 ½ cup all purpose flour (195 g)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 teaspoon corn starch (12 g)

Wet Ingredients

• ⅓ cup unsalted butter (75 g), melted
• ¾ cup brown sugar (120 g)
• 1 large egg , room temperature
• 1 teaspoon vanilla extract
• 4 oz semisweet chocolate, 55% cocoa (110 g), chopped into small chunks
• 12.3 oz Nutella (350 g)

Instructions

Dry Ingredients

1. Add all ingredients into a bowl, mix well using a spoon and set aside.

Wet Ingredients

1. Add all ingredients (except for chocolate and Nutella) into another bowl. Using a hand whisk, mix everything well.
2. Now add in half of dry ingredients into the bowl and mix until everything is well combined. Do not over mix. Throw in chocolate chunks. Switch to spatula and mix everything well. Cover the bowl and chill in the fridge for 2 hours.

Nutella Filling

1. Spoon around 1 heap teaspoon dollops of Nutella onto a tray lined with parchment paper. Make 21 of them. Place in the freezer while the dough is chilling.

Assembling & Baking

1. Using a 1 ½ tablespoon (20 ml) ice cream scoop, scoop some dough and form it into a ball. Press the center to make a shape similar to a tall bowl. Place 1 dollop of frozen Nutella inside and push the dough to cover it. Roll into a ball and place on a baking tray lined with parchment paper. Continue with the rest. Leave around 3 inches (7.5 cm) distance between them.
2. Bake in a preheated oven at 350ºF (175ºC) for 15 minutes using conventional mode (no fan-assisted), on middle rack. Remove from the oven and leave for 5 minutes before transferring to a wire rack. Enjoy!

Storage & Consumption

1. Keep in an airtight container at room temperature. Best consumed within a week.