Ingredients
– 1 cup butter
– 1 cup chocolate hazelnut spread
– 1 cup light brown sugar
– 0.5 cup granulated sugar
– 1 egg plus 1 egg yolk
– 2 teaspoons vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon kosher salt
– 2.5 cups all-purpose flour
– 1 cup semi-sweet chocolate chips
Instructions
1-Mix the cooled browned butter with 1 cup light brown sugar and 0.5 cup granulated sugar until smooth and creamy.
2-Add 1 egg plus 1 egg yolk, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt; stir well to combine.
3-Gently stir in 2.5 cups all-purpose flour and 1 cup semi-sweet chocolate chips until the dough forms.
4-Chill the dough for 15 minutes in the fridge to make it easier to handle.
5-Form dough balls by wrapping the chilled dough around each frozen chocolate spread portion, making sure it’s fully sealed.
6-Place the balls on a lined baking sheet and bake at 375°F (190°C) for 8 minutes the edges should be golden, but the centers soft.
7-Let the cookies cool on the sheet for 3-4 minutes before moving them to a rack; this helps them set without breaking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Freeze Nutella dollops before stuffing to keep the filling intact while baking.
🧈 Use browned butter for a deeper, richer flavor.
🌊 Sprinkle flaky sea salt on top for a perfect sweet-salty contrast.
❄️ Dough balls can be frozen for up to 30 days before baking to enjoy fresh cookies anytime.
❄️ Baked cookies can be frozen and reheated to maintain a gooey center.
- Prep Time: 30 minutes
- Baking time: 8 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270 kcal
- Sugar: 22.5 g
- Sodium: 163.5 mg
- Fat: 15 g
- Carbohydrates: 32.9 g
- Protein: 3.6 g
- Cholesterol: 37.5 mg