Ingredients

1 cup (225g) unsalted butter, softened

1 cup (200g) granulated sugar

1 cup (220g) brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups (250g) all-purpose flour

1 cup (90g) unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (175g) semi-sweet chocolate chips

1 jar (13 oz) Nutella (or any hazelnut spread)

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and a perfect chewy texture.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Beat in the eggs one at a time, then add the vanilla extract. Mix well before adding dry ingredients.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined, being careful not to overmix.

Step 5: Gently fold the semi-sweet chocolate chips into the batter for bursts of chocolate throughout.

Step 6: Using a spoon or cookie scoop, flatten a small amount of dough in your palm. Place about 1 teaspoon of Nutella in the center, then fold the dough around it, sealing completely. Roll into a ball and place on a parchment-lined baking sheet.

Step 7: Bake for 12-15 minutes until cookies look slightly underbaked in the center; they will firm up as they cool.

Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for a gooey indulgence.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil.

Try using coconut sugar instead of brown sugar for a healthier option.

Dark chocolate chips can be used in place of semi-sweet for a richer flavor.

Chill the dough briefly before baking to prevent spreading and keep the Nutella center intact.

FAQs

Can I use a different hazelnut spread instead of Nutella?

Yes, any hazelnut spread or chocolate spread can be used as a filling. Just make sure it’s thick enough to hold its shape inside the cookie dough.

How do I prevent the Nutella from leaking during baking?

Be sure to completely seal the Nutella inside the dough and avoid too much filling per cookie. Chilling the dough before baking also helps keep the filling contained.