Description
Thick and soft cookies stuffed with a creamy chocolate hazelnut center. Golden on the outside and perfectly gooey inside, these indulgent treats are simple to make and guaranteed to impress.
Ingredients
Units
Scale
- 2 1/2 cups (315 grams) all purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (225 grams) Nutella, chilled in small dollops for stuffing
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop about 2 tablespoons of dough and flatten slightly in your hand.
- Place a chilled dollop of Nutella in the center, then wrap the dough around it completely and roll into a ball, sealing the edges well.
- Place stuffed dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers are set but still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Freeze small dollops of Nutella for 20 to 30 minutes before stuffing to make assembly easier.
- Chill stuffed dough balls for 15 minutes before baking for thicker cookies.
- Do not overbake to keep the centers gooey.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg