How did these cookies get their name? First, because chocolate-chocolate chip hazelnut cookies filled with chocolate-hazelnut spread must be a Nutella lover's dream. And second, because these over-the-top confections are the kind of thing that I dream about after spending too much time grazing food blogs just before bed. (I wake up hungry but it's better than watching the news.)
These cookies have a soft and cakey chocolate exterior that's studded with chocolate chips and chopped hazelnuts. Moist and doubly chocolaty, I would be happy with these cookies on their own. But why not push these into fantasy territory by filling the center of each cookie with rich, gooey Nutella?
Rolling and filling these cookies takes a bit of time and a light hand. But I promise they're completely worth it—especially when you serve them warm and Nutella oozes out. Yes, I've made some decadent cookies before, but these take the er, cake.
Adapted from Kirbie's Cravings
- Yield:18 cookies
- Active time: 30 minutes
- Total time:1 hour 45 minutes (includes chilling cookies)
- 2 cups plus one tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 sticks unsalted butter, at room temperature
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup roughly chopped hazlenuts
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup Nutella
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat together butter and sugar with an electric mixture until fluffy, about 3 minutes. Beat in eggs. Add cocoa powder and beat until fully incorporated.
Mix in flour mixture until well combined. Stir in hazelnuts and chocolate chips.
Take two tablespoons of dough and form into a ball. Repeat with remaining dough.
Press a large indent into center of ball and fill with about 1/2 tablespoon of Nutella. Crimp dough on top to seal in Nutella then roll dough gently in your hands to recreate the ball shape. Repeat with remaining dough.
Cover cookies and chill in refrigerator for one hour.
Preheat oven to 350 degrees. Bake cookies until beginning to look dry and cracked on top (Nutella will be viscous in the center), 15 minutes.