Ingredients (~16 cookies)
- 2/3 cup chocolate-hazelnut spread (like Nutella)
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup mini chocolate chips
Prepare Cookie Filling
Using a small cookie sheet or a large plate lined with parchment paper, create small, level mounds of chocolate hazelnut spread (approximately 20 mounds). Place the tray of chocolate hazelnut spread mounds into the freezer until they have completely frozen. The time it takes to freeze should be at least thirty minutes.
You must freeze the chocolate filling before adding it into the cookie dough; otherwise, the filling will not adhere to the cookie.
Prepare Cookie Dough
Whisk together melted and cooled butter, granulated sugar, and brown sugar in a large mixing bowl until light-colored, about one minute. Then, add egg and vanilla extract, mixing well.
Combine dry ingredients by folding the flour, baking soda, and kosher salt into the wet ingredients until only a few white streaks of flour remain in the cookie dough; mix in the mini chocolate chips, ensuring they are uniformly distributed throughout the cookie dough.
Chill cookie dough for at least thirty minutes.
Assembling and Chilling Cookies
Once the cookie dough has chilled, portion out the cookie dough into a standard size 2-tablespoon cookie scoop (approximately 20 cookie scoops). Flatten cookie dough scoop with your hands, position frozen mound of chocolate hazelnut filling in the center, and completely form the cookie dough around the filling to form a ball.
Transfer stuffed cookie dough balls onto parchment-lined baking sheets and place into freezer for at least one to two hours or until completely frozen.
It is necessary to freeze cookie dough. You must always bake your cookies while they are still frozen. Otherwise, the cookies could end up spread all over the baking sheet.
Baking Cookies
Preheat oven to 350F.
Place cookie scoop balls of frozen cookie dough on a parchment-lined baking sheet spaced evenly apart (at least 2 inches apart). Bake approximately 10 to 12 minutes.
Once baking is complete, the outer edges of the cookie will be lightly browned, while the centre of the cookie is still puffy and slightly undercooked. Allow cookies to set on the baking sheet for 15 to 20 minutes before transferring to a wire rack, as the warm gooey centre of the cookie can cause the cookie to break apart if allowed to cool rapidly.
Chocolate Filled Cookies
Ingredients
Ingredients (~16 cookies)
- 2/3 cup chocolate-hazelnut spread like Nutella
- 12 tablespoons unsalted butter 1 1/2 sticks, melted and cooled
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup mini chocolate chips
Instructions
- Line baking sheet with parchment paper and drop teaspoon-sized mounds of chocolate-hazelnut spread. Freeze for 30 minutes.
- Whisk melted butter with both sugars until lightened, about 1 minute.
- Add egg and vanilla, whisk until smooth.
- Fold in flour, baking soda, and salt until nearly combined, then mix in chocolate chips.
- Chill dough 30 minutes.
- Scoop 2 tablespoons dough, flatten, wrap around frozen chocolate-hazelnut mound, and seal completely.
- Roll into balls and freeze 1-2 hours until solid.
- Preheat oven to 350F.
- Place frozen dough balls 2 inches apart on parchment-lined sheet.
- Bake 10-12 minutes until edges are golden but centers are slightly underbaked.
- Cool on baking sheet 15-20 minutes before transferring to rack.
