Description
These decadent Chocolate Filled Cookies feature a rich Nutella center surrounded by tender, buttery dough studded with mini chocolate chips. The dough is chilled and then baked until the edges are golden while the centers remain soft and pillowy, creating a delightful contrast in texture. Perfect for chocolate lovers looking for an indulgent homemade treat.
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 for 20-30 minutes until frozen solid.
- Whisk the sugar and butter. In a mixing bowl, vigorously whisk together the melted unsalted butter, light brown sugar, and granulated sugar for about 1 minute until well combined.
- Mix in the wet ingredients. Add the egg and vanilla extract to the butter-sugar mixture and whisk until fully incorporated.
- Mix in the dry ingredients. Gently fold in the all-purpose flour, baking soda, and fine sea salt until just combined. Then fold in the mini chocolate chips or chopped chocolate. Cover the bowl and chill in the refrigerator for 30 minutes.
- Scoop the cookie dough. Using a 2-tablespoon cookie scoop, portion out the dough. Flatten each dough ball, place a frozen Nutella portion in the center, then carefully seal the dough around the filling and roll into a smooth round ball.
- Chill the stuffed cookies. Arrange the stuffed cookie dough balls on a parchment-lined baking sheet and freeze until solid, about 1-2 hours. Meanwhile, preheat the oven to 350°F (180°C).
- Bake. Bake the cookies spaced about 2 inches apart for 10-12 minutes, or until the edges are golden brown and the centers look puffy but still slightly pale and underbaked. Allow the cookies to cool on the baking sheet on a wire rack for 15-20 minutes before removing.
- Store. Keep baked cookies in an airtight container at room temperature for 2-3 days. Unbaked, frozen stuffed cookie dough balls can be stored in an airtight container or freezer bag for up to 3 months.
Notes
- Use a kitchen scale or spoon and level when measuring flour to avoid adding too much flour, which can dry out the cookies.
- Ensure the butter is fully melted and cooled to room temperature before mixing to help achieve the right dough consistency.
- Freezing the Nutella filling and the stuffed dough balls is essential to prevent the filling from leaking during baking.
- For best results, do not overbake the cookies; the centers should remain soft and slightly underbaked.
- Prep Time: 30 minutes (plus chilling and freezing time of approximately 2 hours and 30 minutes)
- Cook Time: 10-12 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
