Nutella Stuffed Chocolate Chip Cookies
Soft brown butter hazelnut chocolate chip cookies stuffed with nutella.
Ingredients
- 8 tbsp. chocolate hazelnut spread + extra for topping
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 110 g semi-sweet chocolate* (⅔ c.)
- 60 g hazelnuts chopped or crushed (⅓ c. + 1 tbsp.)
Instructions
- Prior to starting the cookie dough, line a small baking sheet or plate with parchment paper. Scoop out eight 1 tbsp. scoops of chocolate hazelnut spread on to the parchment paper, and set the sheet in the freezer to let the nutella freeze (this takes ~1 hr., you can do this the night before baking the cookies to make the process easier.)
- Add the butter to a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g.
- (OPTIONAL) In the meantime, you can toast up the hazelnuts so they'll have more flavor in the cookies. Add the hazelnuts to the saucepan you browned the butter in, and set it over medium heat. Stir occasionally until the hazelnuts are visibly golden brown. Remove them from the heat and set aside.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and crushed hazelnuts and fold the mixture together just until no flour streaks remain.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of chocolate hazelnut spread in the center of the flattened cookie.
- Fold the overhanging cookie dough on top of the spread, making sure the nutella is completely trapped inside each cookie
- Place the filled cookie dough balls back into the fridge for 30 minutes.**
- Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra chocolate hazelnut spread and use a spoon to top each cookie dough ball off with nutella.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan | Hazelnuts
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I used valrhona feves for those melty pools of chocolate. The next best thing is using a chopped chocolate baking bar. Note that if you use chocolate chips the cookies may end up a bit thicker.
**At this point you could transfer the dough balls to an airtight container and keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month.
Nutrition
Serving: 1cookieCalories: 461kcalCarbohydrates: 52gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 52mgSodium: 257mgPotassium: 239mgFiber: 3gSugar: 32gVitamin A: 392IUVitamin C: 0.5mgCalcium: 71mgIron: 3mg