Nutella Stuffed Chocolate Cookies
These rich chocolate cookies hide a molten Nutella surprise in every bite. Perfect for impressing guests or satisfying serious chocolate cravings.
Equipment
- electric mixer
- baking sheets
Ingredients
- 1/2 cup Nutella (frozen into 12 small balls)
- 10 tbsp Unsalted Butter (softened)
- 3/4 cup Dark Brown Sugar (packed)
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Fine Salt
- 1 cup Semi-Sweet Chocolate Chunks
- Flaky Sea Salt (for topping)
Instructions
- Line a small plate or tray with parchment paper. Scoop 12 small balls of nutella (about 2 teaspoons each) onto the tray and freeze for at least 1 hour until solid.
- Beat the softened butter, dark brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg, egg yolk, and vanilla extract. Beat on medium speed until smooth and well combined, about 1 minute.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Fold in the chocolate chunks. Refrigerate the dough for 30 minutes.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten it in your palm, place a frozen nutella ball in the center, then wrap the dough around it and roll into a smooth ball. Place on the prepared baking sheet with 3 inches of space between each cookie.
- Bake for 10 to 12 minutes until the edges are set but the centers still look soft and slightly underdone. Sprinkle flaky sea salt on top immediately.
- Let the cookies cool on the baking sheet for 10 minutes. The centers will be gloriously molten when you break them open. Serve warm for the best experience.
Nutrition
Serving: 1servingCalories: 338kcalCarbohydrates: 41gProtein: 4gFat: 18g