Salted Dark Chocolate Nutella Cookies

• FOR THE COOKIES:
• 1-1/4 cup All-purpose, Unbleached Flour
• 1/2 cups Unsweetened Dark Dutch Process Cocoa Powder
• 1/4 cups Oats, Lightly Ground
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1-1/2 stick Unsalted Butter, Room Temperature
• 2 Tablespoons Nutella
• 1-1/2 cup Sugar
• 1 whole Egg
• 1 Tablespoon Sea Salt
• FOR THE FILLING:
• 13 ounces, weight Jar Of Nutella

1. 1. Preheat oven to 375u0b0F. Line 2 baking sheets with Silpats or parchment paper. Set them aside.
2. 2. In a medium-sized bowl whisk together flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. 3. In a large bowl cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
4. 4. Slowly add in flour mixture until evenly incorporated.
5. 5. Roll dough into tablespoon-sized balls and put them onto the prepared pans with decent amount of space between each (you're going to flatten them and you should allow for about an inch between each after flattening. I got about 12 per sheet. Minor spreading will occur.). Flatten balls with the bottom of a glass, until each is about 2 1/4-inches in diameter. Sprinkle each with a dash of sea salt.
6. 6. Bake for 8 minutes. Then remove them from the oven and cool for 1 minute on baking sheet. Then carefully transfer to a cooling rack.
7. 7. Allow cookies to cool completely. Then spread Nutella on the bottom of one cookie and top with another. Repeat with the remaining cookies and Nutella. Serve!
8. Recipe inspired by a Homemade Oreos recipe on smittenkitchen.com.

allpurpose, dutch, ubc, baking soda, ubc, butter, nutella, sugar, egg, salt, filling, nutella

Taken from tastykitchen.com/recipes/desserts/salted-dark-chocolate-nutella-cookies/ (may not work)