The Nutella Stuffed Chocolate Chip Cookies I made were such a hit with everyone (including myself) that I decided to make a bar version of them. My intention was to literally make a the same recipe, but as a bar instead, but then I happened upon Vanilla Sugar Blog's idea to use Jacques Torres's famously amazing chocolate chip cookie recipe as the base.
Well, they were amazing! I used more Nutella than she did and was very happy with the results. I thought they were the best about 30 minutes after they came out of the oven. At that point they were solid enough to pick up, but still very gooey. After they they took on the form and texture of an extremely divinely chewy (though very dense) brownie (similar to that of my skillet cookie). If I had to compare, I think the cookies were still a little better, but only because of how outrageously delicious they are. These bars win in their own way though as they are so good and are much quicker and easier (and less messy!) to make. If it feels a little like cheating, you will forget as soon as you take a bite.
Nutella Stuffed Salted Chocolate Chip Cookie Bars
How I Did It:
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/4 cups unsalted butter, room temperature
1 1/4 cups dark brown sugar
1 cup plus 2 tbsp granulated sugar
2 tsp vanilla extract
1/3 cup 60% chocolate chips
1/2 cup semi-sweet chocolate chips
1 1/4 cup Nutella
1. Whisk together flours, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, beat together butter and sugars until light and fluffy (about 5 minutes).
3. One at a time, beat in the eggs, and then the vanilla.
4. In several parts, slowly beat in the dry ingredients until just combined.
5. Stir in chocolate chips to evenly distribute.
6. Shape into a large ball and cover tightly with plastic wrap. Place in a air-tight container in the refrigerator at least overnight.
7. When ready to bake, preheat the oven to 350 and grease a 9 x 13 pan.
8. Divide your dough so one part is about 2/3 and the other 1/3.
9. Press 2/3 of the dough into the bottom of the prepared pan evenly.
10. In a microwave safe bowl, heat your Nutella for 30-60 seconds and stir until smooth and creamy. Spread over the dough in the pan, keeping away from the very edges.
11. Take chunks of the remaining 1/3 of dough and flatten slighly before placing on top of the Nutella. Make sure to get all of the edges - there should be enough to cover the whole thing, but if ot that is okay.
12. Sprinkle with sea salt and bake for about 25 minutes or until the edges start to brown lightly and the center looks set.
13. Remove from oven and let cool before cutting into squares.