Description
These decadent Nutella-stuffed cookies feature a rich browned butter dough and melted semi-sweet chocolate chunks. Finished with a touch of sea salt, they offer a perfect molten center for an impressive bakery-style treat at home.
Ingredients
- Nutella
- Unsalted Butter
- Brown Sugar
- White Sugar
- Eggs (room temperature)
- Vanilla Extract
- All-purpose Flour
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Semi-sweet chocolate (chopped)
- Sea salt (for topping)
Instructions
- Line a baking sheet with wax paper, scoop the Nutella into 2-teaspoon dollops, and place them in the freezer until rock hard.
- Cut the butter into pieces and melt in a saucepan over medium heat; swirl until it foams and smells nutty, then remove from heat and cool in a bowl for 25–30 minutes.
- Whisk the brown and white sugars into the cooled butter, then add eggs one at a time followed by the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, then gradually mix into the wet ingredients.
- Fold in the chopped chocolate chunks and chill the dough in the refrigerator for 15–20 minutes.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Flatten a heaping 1½ tablespoon scoop of dough, place a frozen Nutella dollop in the center, and wrap the dough around it to seal completely.
- Place on the baking sheet and bake for 12–13 minutes until the edges are golden, then sprinkle with sea salt immediately.
Notes
For the best results, ensure your eggs are truly at room temperature so they incorporate smoothly into the browned butter base. If the dough feels too soft to handle during the stuffing process, return it to the refrigerator for an additional 10 minutes to firm up. These cookies are best enjoyed warm to maintain the molten Nutella center, but they can be stored in an airtight container for several days.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American