Chocolate Hazelnut Stuffed Cookies

 

Ingredients

For the cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips

For the filling

3/4 cup chocolate hazelnut spread

Instructions

1. Line a small baking tray with parchment paper. Spoon 12 small portions of chocolate hazelnut spread onto the tray and freeze for 45–60 minutes, until firm.

2. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

3. In a medium bowl, whisk together the flour, baking soda, and salt.

4. In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.

5. Add the egg, egg yolk, and vanilla extract. Beat until smooth and well combined.

6. Gradually add the dry ingredients to the butter mixture, stirring until a soft cookie dough forms. Fold in the chocolate chips.

7. Divide the dough into 12 equal portions. Flatten each portion into a thick disc.

8. Place one frozen portion of chocolate hazelnut spread in the center of each disc. Wrap the dough around the filling and seal the edges completely so the chocolate stays inside.

9. Arrange the stuffed dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.

10. Bake for 11–14 minutes, until the edges are lightly golden and the centers still look slightly soft.

11. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. They will firm up as they cool.

12. For the appearance shown in the photo, let the cookies cool completely, slice them in half, and spread a generous layer of chocolate hazelnut spread between the halves. Leave some filling visible along the edges.

13. Serve slightly warm for a softer, gooey chocolate filling.

Tips

Freeze the filling before assembling to make stuffing easier.

Do not overbake the cookies; slightly underbaked centers give them a soft, chewy texture.

Store in an airtight container at room temperature for up to 3 days.