Chocolate stuffed cookies🍫🍪
Ingredients
Refrigerated
• 2 Eggs, large
Condiments
• 8 tbsp Chocolate hazelnut spread
Baking & Spices
• 21/4 cup All purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• 3/4 cup Brown sugar, light
• 2 cups Chocolate chips, semisweet
• 1 tsp Cornstarch
• 1/4 cup Granulated sugar
• 1 tsp Kosher salt
• 1/2 cup Milk chocolate chips
• 1 cup White chocolate chips
Dairy
• 1/2 cup Butter, unsalted
Instructions:
Step 1: Place a piece of parchment paper on a plate or a small baking sheet. Use a tablespoon or small cookie scoop to scoop out 8 tablespoons of the chocolate hazelnut spread. Place the parchment lined plate or sheet in the freezer until firm, about 20-30 minutes.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the white sugar and light brown sugar. Beat for 3-4minutes, until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. I recommend using a rubber
spatula to scrape the side of the bowl so everything is getting mixed.
Step 4: Add the dry ingredients - the flour, baking soda, baking powder, salt and cornstarch.
Mix on low until just combined.
Step 5: Add all three types of chocolate chips to the cookie dough in the bowl.
Step 6: Stir everything together until just combined. Divide the dough into 8 large cookie dough balls. If you find the dough is too sticky, you can place it in the fridge for 20-30 minutes to chill.
Step 7: Use your thumbs to create a well in each cookie dough ball. Take the frozen nutella out of the freezer and place one in each well. Use your fingers to cover the chocolate ball completely in cookie dough. If you feel like your cookie dough has gotten warm from doing all of this, place in the fridge for 15-20 minutes.
Step 8: Line two baking sheets with parchment paper. Place 4 cookies on each sheet, so they have plenty of space. Bake one sheet at a time (keeping the other sheet of cookies in the fridge) in the oven preheated to 400° Fahrenheit/205°Celsius for 11-13 minutes.
Let the cookies sit for at least 15 minutes as they need to firm up.
Chocolate stuffed cookies are a delightful treat that combines the richness of chocolate hazelnut spread with the classic texture of freshly baked cookies. This recipe uses a unique blend of three types of chocolate chips—semisweet, milk, and white chocolate—which adds layers of flavor and a melty texture that elevates the cookie experience. The inclusion of cornstarch and a combination of baking powder and baking soda in the dough helps produce a tender yet chewy cookie with the right amount of rise and softness. For best results, chilling the cookie dough before baking is crucial. It prevents the cookies from spreading too much in the oven, which helps maintain a thicker, gooey center that perfectly holds the chocolate hazelnut filling. When placing the frozen hazelnut spread inside the dough balls, ensure they are completely covered; this technique helps the filling stay molten and deliciously creamy after baking. Baking at 400°F (205°C) for 11-13 minutes strikes a perfect balance between a baked exterior and a soft center. Letting the cookies rest for at least 15 minutes after removing from the oven allows them to firm up slightly for easier handling while maintaining a luscious texture. For those interested in customizing the recipe, adding chopped nuts such as pecans or walnuts can introduce a pleasing crunch and complement the chocolate flavors. Alternatively, swapping out the hazelnut spread for peanut butter or caramel can offer delicious variations. Storing these cookies in an airtight container at room temperature keeps them fresh for several days, or freezing them uncooked allows for quick baking when desired. This versatile recipe is perfect for holiday baking, cookie exchanges, or anytime you crave a classic chocolate treat with a decadent twist.
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