Chocolate Filled Cookies
Soft, golden cookies with a molten hazelnut chocolate center.
Ingredients
- For the Filling
- 1 cup Chocolate Hazelnut Spread
- For the Cookie Dough
- 12 tablespoons Unsalted Butter melted and cooled
- 1 cup Light Brown Sugar packed
- 1/4 cup Granulated Sugar
- 1 Large Egg room temperature
- 1 tablespoon Vanilla Extract
- 1 3/4 cups plus 2 tablespoons All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1 1/8 cups Mini Chocolate Chips
Instructions
- Scoop teaspoon-sized mounds of chocolate hazelnut spread onto a parchment-lined tray and freeze until solid.
- Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth.
- Mix in the room-temperature egg and vanilla extract until the batter is creamy.
- Fold in the flour, baking soda, and salt using a spatula, then stir in the chocolate chips.
- Cover the dough and let it rest in the refrigerator to firm up.
- Preheat the oven and prepare baking sheets with parchment paper.
- Flatten a portion of dough, place a frozen chocolate mound in the center, and wrap the dough around it completely.
- Roll into a smooth ball and place on the baking sheet with plenty of space between each cookie.
- Bake until the edges are just golden and the centers remain soft.
- Allow the cookies to cool slightly on the tray to set before serving.
Notes
• Ensure the hazelnut spread is completely frozen before attempting to wrap it in dough to avoid a mess.
• Do not overbake; the cookies should look slightly soft in the middle when removed from the oven.
• Store in an airtight container and reheat for a few seconds in the microwave to restore the molten center.
• Do not overbake; the cookies should look slightly soft in the middle when removed from the oven.
• Store in an airtight container and reheat for a few seconds in the microwave to restore the molten center.