Chocolate Filled Cookies
These are soft chocolate chip cookies stuffed with a frozen dollop of chocolate-hazelnut spread. The recipe uses melted butter and doesn't require a mixer. Chilling both the filling and the cookie dough is the key to getting them right.
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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.
Notes
Cookies must be frozen solid before baking to prevent spreading. Makes 16 cookies.
Tried this recipe?Leave a comment below & let me know!