Nutella Filled Chocolate Cookies (Print Version)
# Ingredients:
01 -
1/2 cup (125g) chocolate hazelnut spread.
02 -
1 1/4 cup (165g) regular flour.
03 -
1/2 teaspoon baking soda.
04 -
1/2 teaspoon baking powder.
05 -
3/4 teaspoon kosher salt.
06 -
1/2 cup (110g) unsalted butter, melted then cooled down.
07 -
1/2 cup (100g) packed light brown sugar.
08 -
1/3 cup (75g) white sugar.
09 -
2 teaspoons vanilla extract.
10 -
1 large egg.
11 -
1 cup (180g) dark chocolate chunks, with extra for topping.
12 -
Flaky sea salt to sprinkle on top.
# Instructions:
01 -
Put 8 spoonfuls of chocolate hazelnut spread onto parchment paper and stick in the freezer while you make the cookie dough.
02 -
Mix your flour, baking soda, baking powder and salt together in a bowl.
03 -
Beat butter and sugars hard for about 1-2 minutes. Then add your egg and vanilla, and keep whisking for another 1-2 minutes.
04 -
Gently add dry mix into wet mix, then throw in chocolate chunks when you can still see a bit of flour.
05 -
Wrap up the dough and let it sit in the fridge for half an hour.
06 -
Heat oven to 350F. Take 1/4 cup dough, press flat, drop frozen hazelnut spread on top, and fold dough all around it. Bake for 13-15 minutes until sides turn golden. Finish with sea salt.
# Notes:
01 -
Wait 20 minutes after baking before you munch on these.
02 -
The middle should still look a bit gooey when done.
03 -
Make sure to leave plenty of room between cookies on the tray.