Hello friends, today I present to you this amazing giant cookie filled with Nutella to dip in milk for breakfast. A wonderful and easy-to-execute recipe. It originates from the classic breakfast dipping biscuit but in an extra-large format and filled with Nutella or any hazelnut spread. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: 10-12 giant cookies
- Cuisine: Italian
Ingredients for the giant Nutella-filled cookie
- 1 3/4 cups all-purpose flour
- 3/4 cup semolina flour
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1/3 cup sunflower oil
- 1/4 cup warm milk
- 1 1/4 tsp baking ammonia (Or baking powder)
- 1 pinch fine salt
- 1 tsp vanilla
- to taste Grated lemon zest
- to taste Nutella®
- Half glass milk
- to taste granulated sugar (Or cane sugar)
Tools
- 1 Glass
- 1 Bowl
- 1 Rolling board
- 1 Brush
- Parchment paper
- Baking trays
Steps for the giant Nutella-filled cookie
To create this giant Nutella-filled cookie, start by making the dough. In a large bowl, by hand or using any kitchen robot, pour the egg and the yolk, the granulated sugar and mix for a few minutes. Then add the oil, the warm milk where you will dissolve the baking ammonia, the grated lemon peel, and the vanilla essence, and mix again for a few minutes. Finally, add the two flours and the salt and mix again until you form an almost homogeneous dough. Then sprinkle some flour on a rolling board, pour the mixture, and with the help of your hands, compact everything to obtain a smooth and homogeneous dough.
Take a small piece of dough and stretch and widen it with your hands. Insert the Nutella along the entire length in the center. Close and seal well with your fingers at the closing point and form a cylinder, then place it on a baking tray lined with parchment paper. Continue this way with the rest of the dough. You can decide the size of the cookie. I preferred to make them nice and chunky, but you can also make them small. With this dough, you will obtain more than a dozen cookies. Brush then the surface of each cookie with milk and sprinkle with granulated sugar. Bake in a static hot oven at 356°F (180°C) for 20-25 minutes or until the surface is golden. Turn off, take out of the oven, and let cool.
And here they are. The giant Nutella-filled cookie is ready to be dipped in milk or coffee. I hope you like my latest recipe, see you next time friends.
STORAGE, TIPS, AND NOTES
The giant Nutella-filled cookie can be stored in airtight or tin containers for a few days. Baking ammonia can be replaced with baking powder and will be added when you mix the flour. Semolina flour can be replaced with more all-purpose flour.
If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione/
If you want to return to the homepage https://blog.giallozafferano.it/rosly/
