Double chocolate cookies with a molten Nutella center! Could there be anything better? These decadent, chewy cookies are sure to be a hit with every chocolate lover.
I’m starting to believe there’s not really anything or anyone more photogenic than chocolate sauce or melted chocolate when it’s given just the right amount of daylight. I’m in love with the way it reflects light. It’s mesmerizing.
I’ve been waking up lately and saying to myself I really want to make something with melted chocolate not only so I can eat it but so I can take pictures of it. I sound like a need a life or something :) but melty, drippy, and inevitably messy chocolate (or Nutella) is amazing I tell you! As are these cookies.Can there be such thing as too much chocolate? I highly doubt it. These are loaded with chocolaty richness, and they are so unbelievably fudgy they will likely remind you of milk chocolate brownies – especially when they are warm. And that Nutella that seeps out of the center with the first bite, it’s what dreams are made of.
I think the best method for stuffing the cookies is what I’ve listed in the recipe below. Last time I made a Nutella a stuffed cookie I wondered if I could maybe freeze the Nutella in dollops on baking sheets before stuffing them into the cookies (so they wouldn’t be as messy and be quicker to stuff), then I noticed Annie had done it on her blog, Annie’s Eats, so I was glad to see it worked. It works perfectly.
Yes you can make these cookies without the Nutella filled centers (making simply chocolate chocolate chip cookies), I made half with and half without and both were delicious so just do what you are in the mood for. Enjoy!
Nutella Stuffed Chocolate Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter , softened (I used salted)
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips**
- 1 cups milk chocolate chips (or an additional 1 cup semi-sweet)
- 1 jar of Nutella
- sea salt for sprinkling tops , if desired
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Transfer to an airtight container and refrigerate 2 hours.
Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 tsp of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.
Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so the Nutella doesn't soften at room temperature, you want it to stay firm as it's much easier to work with this way) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop (so it should look similar to a bowl). Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn't seep out while baking). Transfer prepared cookie dough balls to a Silpat lined (or buttered) baking sheet and bake in preheated oven 9 - 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store in an airtight container.
*For a more richly chocolate cookie you can increase the cocoa powder up to an additional 1/4 cup, then reduce the flour by that same amount (so if you add 2 additional Tbsp cocoa reduce the flour by 2 Tbsp).
** I set aside some of the chocolate chips to press into the tops of the cookies just before baking, probably about 1/2 cup, because I like to have some of the chocolate chips showing. It's optional, if you don't care to have some of the chocolate chips showing then just mix all of them in.
Recipe Source: Cooking Classy