These cookies are truly a legend to behold. If not for the tender crumb and crispy edges, then surely because of the warm gooey chocolate hazelnut center. Nutella, you may be wondering? …No, it’s even better. Nocciolata gave us some free samples of their product to use in baking (or plain eating with a spoon).
The Nocciolata filling really takes spotlight in these cookies, and generosity with the dollops is key. These cookies soft and tender straight from the oven, with an intense gooey chocolate hazelnut center. Let them cool to room temperature, and it gets even better. The cookies acquire a soft and chewy texture that’ll last for days afterward (if they last that long).
Cheers,
Monica
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Stuffed Chocolate Chip Cookies
Adapted from Love & Olive Oil, originally from Savory Sweet Life | Yield: 20 cookies | Time: 25 minutes
Ingredients
1/4 cup Nutella, cookie butter, or filling of choice
1/2 cup (1 stick) salted butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cup (12 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 cup chocolate chips
Directions
Preheat oven to 375F and line baking sheets with parchment paper.
Cream butter, sugar, and brown sugar for 3 minutes on medium-high speed until light and fluffy. Add eggs and vanilla. Then add baking soda, baking powder, salt, and flour. Mix by hand or on low speed until combined. Stir in chocolate chips.
Scoop a heaping tablespoon of dough (or medium cookie scoop). Divide and place half of dough ball on prepared baking sheet. Drop a generous dollop of desired filling into center, then top with the other half of dough. Press to seal in the filling. Arrange on baking sheet with at least 2 inches of space between each cookies. (They will spread while baking.) Bake for 10 to 11 minutes, or until centers are just set and edges are golden. Cool, serve, and enjoy!
Monica Cheng 