Ingredients:

  • 1 cup (240 g) Nutella (or similar chocolate-hazelnut spread)
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 2 1/4 cups (280 g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup Semi-Sweet Chocolate Chips or Chunks

Instructions:

  1. Line a small baking tray with parchment paper. Using a teaspoon, dollop 12 equal portions (approximately 20g each) of Nutella onto the tray. Lightly flatten these dollops into rough discs (about 1.5 inches wide).
  2. Transfer the tray to the freezer and freeze for a minimum of 2 hours, or until the Nutella discs are completely solid.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the bowl frequently.
  4. Beat in the egg and vanilla extract until just combined. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry mixture to the wet mixture on low speed until just combined. Stop mixing when only a few streaks of flour remain, then gently fold in the chocolate chips using a spatula.
  7. Cover the bowl and chill the cookie dough in the refrigerator for 45 minutes for proper structure.
  8. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the chilled cookie dough into 24 even portions (two portions for each cookie).
  9. Take one dough portion and flatten it slightly in your palm. Place one frozen Nutella disc in the center and top with the second dough portion. Carefully pinch and roll the edges together, completely encasing the Nutella core. Ensure there are absolutely no seams or cracks.
  10. Arrange the stuffed cookies 2 inches apart on the prepared baking sheets. Bake for 12–14 minutes, or until the edges are golden brown and the centres look just set but slightly soft.
  11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool slightly before serving. Serve warm for the molten filling effect.