Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ⅔ cup high-quality unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 12 teaspoons of stuffing (chilled Nutella, peanut butter, or caramel squares)
- Optional: Flaky sea salt for topping
Instructions
- Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips by hand.
- Scoop about two tablespoons of dough and flatten it into a disc in your palm. Place one teaspoon of your chosen filling (like chilled Nutella or a caramel square) in the center of the disc. Carefully fold the edges of the dough over the filling, ensuring it is completely sealed so nothing leaks out during baking. Roll the dough into a smooth ball and place it on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake the cookies for 10 to 12 minutes. The edges should look set, but the centers will still appear slightly soft. Do not overbake, as the cookies will continue to firm up as they cool. Remove the sheets from the oven and immediately sprinkle with flaky sea salt if desired. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time ensures the chewy texture remains intact.
- Cook Time: 32 minutes