Nutella Stuffed Gingerbread Cookies

Instructions

1. Start by freezing the nutella. Clear out some space in your fridge and line a baking sheet with wax paper. Use 2 spoons to dollop nutella on the sheet. You want them to be about a tablespoon and a half. It doesn't have to be exact.
2. Freeze for 2 hours, or until firm. Or 25 minutes like me, and deal with melty nutella oozing out of your cookie dough.
3. In a large bowl or stand mixer, beat the butter and sugar together until they are combined. Scrape down the sides, then continue to beat for 2-3 minutes.
4. Add the molasses and beat until combined completely.
5. Add the eggs one at a time, mixing well and scraping sides.
6. Add the vanilla, ginger, cinnamon, nutmeg, and cloves. Beat well.
7. Add the spooned and leveled flour, but don't mix it in. Make a well in the flour, carefully add the cornstarch, baking soda, and salt, and mix it in with the flour with a small spoon. Then beat in the flour, using 1-second pulses so that you don't shoot flour everywhere.
8. Beat until just barely combined. You might need to use a wooden spoon to mix it in.
9. Cover the bowl and chill in the fridge for at least 45 minutes, or up to 4 days. The longer the better.
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with a silpat or parchment paper.
12. Form balls out of the dough that are a little larger than 1 tablespoon. Take 2 balls and smoosh them around a frozen dollop of nutella. Seal it well. Place on the baking sheet and continue until the dough is gone. I lined up 8 cookies per pan.
13. Bake in a preheated 350 degree oven for 10-12 minutes, or until they are no longer shiny on top and the edges are set.
14. Remove from the oven. Let them set on the pan for about 5 minutes, then remove to a wire rack to cool. Eat warm! With milk!