Description
These decadent Nutella-stuffed cookies feature a rich browned butter dough wrapped around a molten hazelnut chocolate center. Finished with a sprinkle of sea salt, they provide the ultimate balance of sweet and salty flavors in every bite.
Ingredients
- 1/2 cup Nutella (portioned into teaspoons and frozen)
- 1 cup unsalted butter, cubed
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate, finely chopped
- Flaky sea salt for finishing
Instructions
- Freeze teaspoon-sized dollops of Nutella on a wax paper-lined baking sheet until completely solid.
- Brown the butter in a saucepan over medium heat until it smells nutty and the milk solids turn golden brown, then transfer to a large bowl to cool.
- Mix the brown and white sugars into the cooled butter, then stir in the eggs and vanilla until the mixture is cohesive and smooth.
- Whisk the flour, cornstarch, baking soda, baking powder, and salt together in a separate bowl, then fold into the wet ingredients along with the chopped chocolate.
- Chill the dough for 20 minutes, then wrap 1.5 tablespoon portions of dough around the frozen Nutella discs, sealing all edges tightly.
- Bake at 375°F (190°C) for 12-13 minutes, sprinkle with sea salt immediately, and allow to cool completely on the pan to set.
Notes
Ensure the Nutella is frozen rock-solid before you start the assembly process to prevent the filling from mixing into the dough. If the dough feels too soft to handle or the Nutella begins to melt, return them to the freezer for 10 minutes to maintain the structural integrity needed to prevent leaks.
- Prep Time: 45 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American