Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
· ½ cup unsalted butter, softened
· 2/3 cup light brown sugar
· ¼ cup sugar
· ¾ cups Nutella
· 1 large egg
· 1½ teaspoon vanilla extract
· 1½ cup flour
· 1½ teaspoon corn flour
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· ½ cup chocolate chunks
Combine the softened butter, both the sugars, and Nutella in the bowl of a stand mixer (or in a large bowl, using electric mixer) and beat until the ingredients are combined and well-creamed. Add egg and vanilla extract and stir until well-combined. In a separate, medium-sized bowl, whisk together the flour, corn flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ones until completely combined – be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated. Stir in the chocolate chunks. Cover the bowl with cling wrap and chill for at least three hours. Once the dough has been chilled, preheat the oven to 190°C and line the cookie sheets with parchment paper. Remove from the refrigerator and roll them into two tablespoon-sized balls. Roll the dough into balls and place them on prepared cookie sheet at least two-inch apart. Bake on 190°C for 10-13 minutes, remove from the oven and allow to cool completely on the cookie sheet. Enjoy!
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