Ingredients
Chocolate Filling
- 1 cup chocolate hazelnut spread (Nutella)
Cookie Dough
- 12 tbsp unsalted butter (melted and cooled to room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 tbsp vanilla extract
- 1 3/4 cup + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 1/8 cup mini chocolate chips or finely chopped chocolate bar
Instructions
- Scoop the chocolate filling: Using a teaspoon, scoop the Nutella onto a parchment-lined tray. Place in the freezer and chill until the Nutella scoops are completely frozen solid, approximately 20-30 minutes.
- Whisk the sugar and butter: In a mixing bowl, vigorously whisk together the melted butter, light brown sugar, and granulated sugar for about 1 minute until fully combined and slightly creamy.
- Mix in the wet ingredients: Whisk the large egg and vanilla extract into the butter and sugar mixture until smooth and uniform.
- Mix in the dry ingredients: Gently fold in the all-purpose flour, baking soda, and fine sea salt until the dough is almost combined. Then fold in the mini chocolate chips or finely chopped chocolate. Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Scoop the cookie dough: Using a 2-tablespoon cookie scoop, portion the dough and flatten each scoop slightly. Place a frozen chocolate filling piece onto the dough, then carefully seal the dough around the filling and roll into a smooth round ball.
- Chill the stuffed cookies: Arrange the filled cookie dough balls on a parchment-lined baking sheet. Freeze them until fully solid, at least 1-2 hours. Meanwhile, preheat the oven to 350°F (180°C).
- Bake the cookies: Place the dough balls spaced about 2 inches apart on the baking sheet and bake for 10-12 minutes or until the edges turn golden brown and the centers remain puffy, pale, and slightly underbaked. After baking, cool the pan on a wire rack for 15-20 minutes before removing the cookies.
- Store: Keep baked cookies in an airtight container at room temperature for 2-3 days. The unbaked filled cookie dough balls can be stored frozen in an airtight container or freezer bag for up to 3 months.
Notes
- For precise flour measurement, spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag to avoid packing too much flour into the cup.
- Freezing the Nutella filling and the stuffed cookies ensures a gooey center while maintaining the cookie’s shape and texture during baking.
- Do not overbake the cookies; the centers should remain soft and underbaked for the best texture contrast.
- Use room temperature egg and melted but cooled butter to ensure proper mixing and dough texture.
- If mini chocolate chips are unavailable, finely chopped chocolate bars work equally well.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
