Nutella-Filled Chocolate Chip Cookies


  • 12 tbsp Nutella
  • ½ cup (115 g) unsalted butter
  • ¾ cup coconut sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1¾ cup whole wheat flour
  • ½ tsp baking soda
  • Pinch of salt
  • ½ cup chocolate chips + for garnish
  • Spoon out Nutella on a tray and freeze for at least 1 Hour.
  • In a bowl, use a mixer to cream the butter and sugar. Add the vanilla and the egg. Once a pasty consistency is achieved, add the flour, pinch of salt, and baking soda. Then add the chocolate chips.
  • Cover a tray that fits inside the Vortex with aluminum foil. Take a spoonful of the batter, add one of frozen Nutella, then more batter. Form small balls and slightly flatten on the tray.
  • On the Instant Vortex control panel, press Bake and then set time to 5 Minutes and temperature to 355°F (180°C). Press Start.
  • Once Add Food appears on the display, remove the basket and put the tray with the cookies in it. Put the basket back in the Instant Vortex.
  • Let cool for 5 Minutes before transferring to a rack.
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