Stuffed Chocolate Chip And Hazelnut Cookies Recipe
Prep Time:
3 hours, 15 minutes
Cook Time:
12 minutes
Servings:
20 cookies
Ingredients
  • 20 heaped teaspoons Nutella (about 1 ½ cups)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup + 2 tablespoons unsalted butter, melted
  • ¾ cup packed brown sugar
  • ¾ cup white sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup semisweet chocolate chips or chunks
  • ¾ cup chopped hazelnuts
Directions
  1. Line a plate or baking sheet that will comfortably fit into your freezer with baking paper.
  2. Scoop out 20 heaped teaspoons of Nutella onto the prepared baking sheet.
  3. Place the baking sheet into the freezer for an hour to harden the Nutella.
  4. To make the cookie dough, start by whisking together the flour, baking powder, baking soda, and salt.
  5. In a separate bowl or stand mixer combine the melted butter, brown sugar, and white sugar.
  6. Beat in the eggs and the vanilla extract.
  7. Mix in the whisked flour until just combined to form a cookie dough.
  8. Mix in the chocolate chips and the chopped hazelnuts, reserving a small amount of each addition to top the cookies at the end.
  9. Place the cookie dough into the fridge to harden for at least 1 hour.
  10. Scoop heaped tablespoons of cookie dough and form them into flattened disk shapes.
  11. Working swiftly so it doesn't melt, place the frozen Nutella dollops into the centre of each flattened cookie disk.
  12. Roll the cookie dough into balls around the frozen Nutella, encasing it in the center of each cookie dough ball.
  13. Repeat this process with all the dough and Nutella.
  14. Top the balls with a sprinkling of extra chocolate chips and chopped hazelnuts.
  15. Place the cookie dough balls into the freezer for 45 minutes.
  16. Preheat the oven to 375 F.
  17. Prepare baking sheets with baking paper.
  18. Transfer the cookie dough balls from the freezer onto the prepared baking sheets, leaving at least 2 inches between each cookie.
  19. Bake the cookies for 11 to 12 minutes until they begin to turn golden at the edges.
  20. Cool the cookies completely before serving.