Chocolate Filled Cookies
Dangerously addictive Chocolate Filled Cookies with crispy edges and gooey Nutella-stuffed centers! These cookies are as big as your palm and are so easy to make that you can whip up a batch whenever!
Ingredients
- 10 teaspoon Nutella (or hazelnut spread of choice, I recommend one with a similar fat content)
- 1/2 cup (110 g) unsalted butter (room temperature, see notes for how to quickly bring to room temperature)
- 1/2 cup (100 g) brown sugar (light or dark)
- 1/3 cup (60 g) white granulated sugar
- 1 egg (room temperature, see notes for how to quickly bring to room temperature)
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups (190 g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (60 g) chocolate chips
Instructions
- Freeze the Nutella. Line a baking sheet with parchment paper and use a 1-tsp measuring spoon to scoop out 10 portions of Nutella. Place each teaspoon of Nutella onto your prepared baking sheet. Freeze for 15-20 minutes or until frozen.
- Cream the butter and sugars. Preheat the oven and line 2 baking sheet with parchment paper at this time. Add the butter, white sugar, and brown sugar to a large bowl. Using a stand-mixer with a paddle attachment or a hand-held mixer, beat the ingredients until creamed (about 2 minutes).
- Add the egg and vanilla extract and beat until just combined.
- Add the the flour, baking powder, and chocolate chips and beat until just combined. Adding the chocolate chips together with the flour minimizes the mixing and keeps you from over-mixing which will guarantee a chewier cookie.
- Fill with Nutella. Get the Nutella out of the freezer and work quickly as Nutella will start to melt immediately. Scoop out about a heaping 1-tbsp worth of cookie dough, roll it into a ball, create an indent, and place a 1-tsp portion of the frozen Nutella right where the indent is, close the cookie around the Nutella making sure the Nutella doesn't get mixed into the dough. You might need more dough to close the cookie, if that's the case, simply add extra cookie dough on top of the frozen Nutella and seal. If you use a lot of cookie dough to seal each cookie, you will have less cookies than the recipe calls for. Place each prepared cookie onto a baking sheet lined with parchment paper.
- Bake. Top each cookie ball with extra chocolate chips or chopped chocolate, if desired. Bake for 9-10 minutes or until the edges are golden and crispy and the cookies are still pale but puffy. The secret to a soft, chewy cookies is to under-bake them so you want to take the cookies out when they're not completely baked yet. Allow them to sit on the baking sheet for 3-4 minutes, then transfer to a cooling rack or devour immediately!
Notes
How to bring ingredients to room temperature: cut the butter into cubes and place it in a medium or large bowl (this is where you will make the cookies later on). Crack the egg into a separate small bowl. Cover both bowls with a clean plate or some plastic wrap. Place both bowls into a baking dish filled with about 1 inch (2 cm) of really warm or hot water. Allow the bowls to sit in the water for 20 minutes while the Nutella is freezing.
Make-Ahead Instructions: follow the recipe through step 4, then refrigerate the cookie dough for up to 2-3 days. When you're ready to bake, take the cookie dough out of the refrigerator and allow it to come room temperature before following step 5. Or follow the recipe through step 5, then freeze the rolled out and stuffed cookies for up to 3 months. When you're ready to bake, take them out of the freezer, and bake them straight away for an extra minute or two.
Storing Instructions: store these cookies in an air-tight container, at room temperature, for up to 5 days. Or freeze for up to 3 months.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 358kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 52mgSodium: 68mgPotassium: 125mgFiber: 2gSugar: 28gVitamin A: 388IUVitamin C: 0.01mgCalcium: 55mgIron: 2mg
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