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Double chocolate cookies, stuffed with Nutella and broken in half and stacked on top of one another
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Nutella Stuffed Chocolate Cookies

If you're looking for the most decadent chocolate cookies, then look no further! These Nutella stuffed chocolate cookies are thick and fudgy with a rich chocolate flavor and a dollop of chocolate hazelnut spread in the middle. They ooze with Nutella when you take a bite!
Prep Time30 minutes
Cook Time12 minutes
Freezing1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Double Chocolate Nutella Cookies, Nutella Stuffed Chocolate Cookies
Servings: 14 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 3/4 cup Nutella you may need a little more or a little less
  • 1 cup all-purpose flour (125 grams) spooned and leveled
  • 1/2 cup cocoa powder (45 grams) I recommend Dutch Process
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt I prefer fine sea salt
  • 1/2 cup unsalted butter (112 grams) cut into cubes - not melted!
  • 1/2 cup brown sugar (105 grams) packed, I used dark
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons milk any variety
  • 2/3 cup chocolate chips (about 120 grams) your favorite variety - I used dakr

Instructions

Freeze the Nutella

  • Line a baking tray or plate with parchment paper or wax paper. Drop spoonfuls of Nutella onto the lined tray. Each spoonful should be about 2 teaspoons (about ½ to ⅔ the size of a tablespoon). Place in the freezer.

Make the Cookie Dough

  • In a medium bowl, sift together the flour, cocoa, baking soda and salt to remove any lumps. Then whisk together. Set aside.
  • In a separate large bowl, beat the butter and sugars until creamed.
  • Beat the egg and vanilla into the butter mixture.
  • Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture. It should be slightly difficult to incorporate all of the dry ingredients. Then mix in the milk. Start with 1 teaspoon - if that's enough for all of the dry ingredients to be incorporated - then do not mix in any more. If needed, beat in 1 more teaspoon.
  • Stir in the chocolate chips.
  • Cover the bowl and refrigerate for about 30 minutes (or overnight). This step is so that the dough is slightly less sticky and easier to work with.

Assemble the Dough Balls

  • Ensure the Nutella dollops are completely frozen. Leave them in the fridge, only taking 1 out at a time as you go to avoid the Nutella dollops melting.
  • If your dough has been in the fridge overnight, I recommend removing it from the fridge and letting it sit on the counter for about 10 minutes first. Scoop out about 1 to 1½ tablespoons of cookie dough. Flatten slightly into a disc shape.
  • Take 1 frozen Nutella dollop out of the fridge. Place in the middle of the dough disc. Scoop out another 2 teaspoons to 1 tablespoon of dough. Place on top of the frozen Nutella. Pinch the dough around the sides of the frozen Nutella dollop so that it's completely encapsulated in dough. Then roll into a ball.
  • Place the prepared dough ball back in the freezer. Keep working, with the dough, forming one dough ball at a time and placing the dough balls back in the freezer.
  • Freeze the prepared dough balls for at least 30 minutes, or place in a freezer bag and freeze for up to 3 months.

Bake

  • When ready to bake, do not thaw the dough balls. Preheat the oven to 350℉ (180℃) and line cookie trays with parchment paper or baking mats.
  • Place the frozen cookie dough balls about 2 to 2½ inches (about 5 cm) apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the preheated oven. They'll bake for about 10-13 minutes, or until the tops look set.
  • When the cookies come out of the oven, optionally place a few extra chocolate chips on top of each cookie. Cool the cookies on the cookie tray for at least 20 minutes before transferring to a cooling rack to continue cooling. Transferring the cookies too early will lead to them falling apart!

Notes

  1. Nutella: Any brand of chocolate hazelnut spread should work for this recipe. However, do not use chocolate hazelnut spread that can separate - AKA the oil sits on top. The excess oil can cause the cookies to spread too thin and become a oily mess. 
  2. Storage: Store baked and cooled cookies in an airtight container for up to 4 days.
  3. Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 14 uniform cookies. 
  4. Making A Larger Batch: This recipe can be doubled. Simply double all of the ingredients. 

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 165mg | Fiber: 2g | Sugar: 26g | Vitamin A: 223IU | Calcium: 40mg | Iron: 2mg