Soft and chewy double chocolate cookies with a Nutella center. These cookies are a guaranteed crowd pleaser!
A few weekends ago, I grabbed a jar of Nutella at the grocery store to use for a recipe. I really had no idea what I was going to make with it at the time, but it sounded too good to pass up. Anything that’s sweet and chocolatey is usually too good for me to pass up anyways.
This past weekend I decided to stuff it into something even more chocolately, my favorite chocolate cookie recipe. Plus, it’s Monday and that calls for some chocolate too.
The cookies themselves only take about 10 minutes to mix up. After that, I always chill my dough in the refrigerator for about 45 minutes. Not only does it make the dough easier to work with if you’re stuffing the cookies, but it also creates a thicker cookie too.
The first time I made these, I tried just stuffing the Nutella at room temperature into the cookies. Unfortunately it was a little bit messy and I ended up giving up and just baking the cookies. The second time around, I froze small drops of the Nutella on a baking sheet lined with parchment paper. Since you’ll be chilling the dough for a little while, this will give the Nutella time to freeze and make it much easier to stuff in the cookie.
If your just looking for a regular chocolate cookie, then you can just bake these as instructed in the recipe without the Nutella.
I always slightly under bake my cookies just a little bit and then let them cool on the baking sheet for about 10 minutes. After that I transfer them to a wire rack to finish cooling. Once they’re cooled, the cookies are super soft and stay that way for several days.
- 1 and ⅓ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup Nutella
- Line a small baking sheet with parchment paper. Using a spoon, drop the Nutella into small drops (about a teaspoon in size) on the parchment paper. This recipe will make about 20-22 cookies, so I suggest making about that many. Place in the freezer and freeze for about one hour.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla, making sure to mix well after each ingredient.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Add the chocolate chips and mix them into the batter.
- Cover the cookie dough and refrigerate for at least 45 minutes (this will make the dough much easier to work with).
- Preheat oven to 350°F degrees. Line two large baking sheets with parchment paper or a silipat mat.
- Remove the dough from the refrigerator. Take two tablespoons of dough at a time and drop it on the prepared baking sheet.
- Remove the Nutella from the freezer. Flatten each piece of dough, place one teaspoon of the Nutella in the center, then fold the dough back around it making sure the Nutella is completely closed inside.
- Bake at 350°F for 10-12 minutes.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Cookies may be stored in an airtight container at room temperature for up to five days.