Butterscotch chocolate chunk cookies with Nutella filling



Makes 24 cookies.


  1. Plain flour – 2.5 cups
  2. Baking soda – 1.25 tsp.
  3. Brown sugar – 1.25 cup; tightly packed
  4. Granulated white sugar – 1/4 cup
  5. Salt – a pinch
  6. Dark chocolate chunks (I used 72%)– 100 grams
  7. Butter – 200 grams
  8. Egg – 1 number, medium
  9. Egg yolk –  1 number
  10. Butterscotch essence – 1/2 tsp.
  11. Thick curd – 1 tbsp.
  12. Nutella – 24 tbsps.


  1. Sift together the plain flour, salt, brown sugar, white sugar & baking soda. Add the dark chocolate chunks and mix. Set aside.
  2. Drop 1 level tbsp. of Nutella on a parchment paper. Do this 24 times. Place in the freezer for 30 minutes so that the Nutella turns firm.
  3. Melt the butter and cook for 5 minutes on medium low heat till brown in colour. Let cool completely. Add the egg, egg yolk, curd and butterscotch essence to the butter and mix.
  4. Fold in the flour mixture. Cover with a cling wrap  and place in the freezer for 30 minutes.
  5. Preheat the oven to 180C.
  6. Make 24 equal sized balls from the cookie dough. Take a cookie ball, flatten it, put 1 tbsp of the chilled Nutella in the center and shape it again into a ball. Flatten the Nutella filled cookie ball slightly and place on a cookie tray lined with foil. Repeat with the other cookie dough and chilled Nutella portions.
  7. Bake at 180C for 15 minutes.
  8. Let cool completely.

Source:- Tarla Dalal ; recipe slightly modified

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