Soft and Chewy Vegan Nutella

Ingredients

• 2 cups (250 g) all purpose flour*
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature
• 1/4 cup (60 g) dairy free yogurt, room temperature
• 3/4 cup (150 g) packed brown sugar
• 1/2 cup (100 g) organic granulated sugar
• 1 tbsp vanilla
• 1 cup (180 g) vegan chocolate chips
• 1 bar vegan chocolate, chopped into chunks
• 9–10 tbsp vegan Nutella or dairy free nocciolata spread

Direction

1. Prep: You’ll need to chill the dough for at least 2-4 hours going into this, so keep that in mind timing wise! If you’re making your own vegan Nutella, make sure that it’s prepped.
2. Whisk: In a large bowl, whisk together the vegan butter, dairy free yogurt, brown sugar, sugar, vanilla extract, and sea salt. Once combined, then add in the baking soda, and whisk just until combined.
3. Fold: Add in the flour, and fold into the wet ingredients just before it’s fully mixed in. Then add in the chocolate chips and chopped chocolate, and fold just until evenly distributed throughout the dough.
4. Chill: Cover the bowl, and chill for 2-4 hours, or overnight.
5. Before baking: About 20-30 minutes before you’re ready to bake, preheat the oven to 350F. Line two baking sheets with parchment paper, and make sure you have a medium cookie scoop or small ice cream scooper to scoop the dough.
6. Stuff the Nutella cookies: Remove the dough from the fridge. Scoop a large ball of cookie dough, and press your thumb into the middle of the rounded dough to create an indent (see photos in the post). Scoop 1 tbsp of vegan Nutella or dairy free nocciolata spread into hole, then scoop a similar sized cookie dough ball (can be slightly less to yield more cookies) and slightly flatten it to then cover the exposed Nutella entirely. Seal the edges around the cookie dough, then round the large dough ball between your palms. Place the cookie dough onto the baking sheet and repeat until you’ve used up all of the dough, spacing them about 1.5-2 inches apart. You should yield 9-10 large cookies, but you can make the cookies smaller if needed.
7. Bake: Place the cookie sheets into the oven to bake for 13-15 minutes, or until the edges of the cookies are lightly golden brown. Remove from the oven, and allow the cookies to cool for 15 minutes on the baking sheet. They’ll be soft when they first come out of the oven, but set better on the bottom to be able to be handled after a few minutes of cooling.
8. Enjoy! Serve immediately with a hefty sprinkle of flaky sea salt or store for later in an airtight container in the fridge or freezer.