Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 12 teaspoons Nutella (for the filling)
- Optional: Flaky sea salt for topping
Instructions
- Step 1: Prep the Nutella Filling – Line a small tray or plate with parchment paper. Using a teaspoon, scoop 12 individual dollops of Nutella onto the parchment paper. Place the tray in the freezer for at least 1 hour. This step is crucial; the Nutella must be frozen solid so you can wrap the dough around it without making a sticky mess.
- Step 2: Cream the Butter and Sugars – In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using a hand mixer or stand mixer. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and pale. Add the egg and vanilla extract, beating again until fully combined and smooth.
- Step 3: Mix the Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix. Use a spatula to fold in the chocolate chips by hand.
- Step 4: Stuff the Cookies – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Retrieve the frozen Nutella dollops from the freezer. Place one frozen dollop in the center of the dough disc. Fold the edges of the dough over the Nutella and roll it into a ball, ensuring no hazelnut spread is peeking through.
- Step 5: Baking – Place the stuffed dough balls onto the prepared baking sheet, spacing them at least 2 inches apart. Bake for 10 to 12 minutes. The cookies will look slightly soft in the center, but they will firm up as they cool. Remove them from the oven and, if desired, sprinkle immediately with flaky sea salt.
- Step 6: Cooling and Serving – Let the cookies rest on the baking sheet for at least 10 minutes before moving them to a wire rack. This resting period allows the Nutella center to settle and the cookie structure to stabilize. Serve warm for the best molten effect.
- Cook Time: 1 hour 30 minutes