Chocolate Filled Cookies
Delightful chocolate-filled cookies that are easy to make, perfect for any occasion with a balanced flavor of chocolate hazelnut spread and chewy texture.
Ingredients
For the dough
- 1 cup chocolate hazelnut spread (Nutella, creamy and sweet)
- 12 tbsp unsalted butter, melted and cooled to room temperature adds richness
- 1 cup light brown sugar, packed brings moisture and flavor
- 1/4 cup granulated sugar adds sweetness and slight crunch
- 1 large egg, room temperature binds the ingredients
- 1 tbsp vanilla extract enhances flavor
- 1 3/4 cup all-purpose flour provides structure
- 1 tsp baking soda helps cookies rise
- 1 tsp fine sea salt balances sweetness
- 1 1/8 cup mini chocolate chips or finely chopped chocolate bar adds chocolate richness
Instructions
Preparation
- In a spacious mixing bowl, combine the chocolate hazelnut spread and the melted butter, blending them until the mixture is smooth.
- Add the packed light brown sugar and granulated sugar to the bowl. Stir until well combined.
- Crack the large egg into the mixture, followed by the vanilla extract. Mix until fully blended, achieving a smooth consistency.
- Gradually add the all-purpose flour, baking soda, and fine sea salt. Carefully fold until just combined.
- Fold in the mini chocolate chips or chopped chocolate, ensuring the chocolate pieces are evenly distributed.
Baking
- Preheat your oven and line a baking sheet with parchment paper.
- Using a cookie scoop, portion out the dough onto the baking sheet, leaving space between each cookie.
- Bake the cookies until just set and lightly golden around the edges, about 10 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container to maintain freshness. The cookies can be softened by slightly underbaking them and will last up to a week at room temperature or two weeks in the refrigerator.