Nutella-filled chocolate chocolate chip cookies

Get ready for Christmas cookie season with these chocolate-hazelnut flavored cookies. Top double-chocolate dough with a swirl of Nutella. 

The Pastry Chef's Baking
Be sure to under-bake these cookies and let them cool completely before eating for the perfect texture.

I made these cookies to help with my friend's fundraiser for typhoon Haiyan relief efforts in the Philippines. Anything that involves stuffing Nutella inside a cookie is worth trying. Although I have to admit I didn't follow the directions precisely. 

Instead of piping Nutella dollops and freezing them, I chilled the jar of Nutella first then used my mini cheesecake pan with removable bottoms to layer cookie dough on the bottom, drop a scoop of chilled Nutella in the center and cover it with another layer of dough. Then I pushed up the bottom to pop the cookie "blob" out and sealed any cracks so the Nutella couldn't escape during baking. This method works pretty well if you have the pan, although it does make fairly chubby cookies. (Note: that's not a criticism I always like chubby in a cookie.)

These are fairly rich and you'll only achieve that fudgy texture if you underbake them. If you fully bake them, the cookies will be dry. I highly recommend letting these cool to room temperature before you try them. If you eat them when they're too warm, they'll be too mushy. Normally that wouldn't necessarily be a bad thing but it's better when the cookie has cooled and has the texture of a fudgy cookie to go with the softer, almost liquid texture of the Nutella. You can also taste both the chocolate and the Nutella better when the cookie is cool. 

Nutella-filled chocolate chocolate chip cookies

From Cookies and Cups

2-2/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

4 cups chocolate chips, divided

1 cup butter, room temperature

1 cup light brown sugar

1/2 cup granulated sugar

3 eggs

2 teaspoons vanilla

1 cup Nutella 

*Optional: flaked sea salt for garnish

1. In bowl of stand mixer cream butter and both sugars for 1-2 minutes until light and fluffy. Add in eggs and vanilla and continue mixing until evenly incorporated.

2. Melt 2 cups of the chocolate chips in microwave or double boiler. Mix in melted chocolate into the butter mixture and evenly combine.

3. With mixer on low, add in the dry ingredients and blend until dough forms. Stir in remaining chocolate chips.

4. Chill dough for at least 2 hours.

5. Meanwhile, line a baking sheet with parchment paper.

6. Fill a zip-top or piping bag with Nutella and pipe teaspoon sized amounts onto parchment paper, similar to a Hershey Kiss. You will need 48 dollops of Nutella. Place baking sheet in freezer for at least an hour.

7. When dough and Nutella are chilled preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

8. Form cookie dough around each Nutella piece using about 1-1/2 tablespoons of dough. Place on baking sheet about 2 inches apart. Bake for 7-8 minutes.

9. While cookies are baking place extra Nutella pieces back in freezer, as it will thaw out quickly.

10. Transfer cookies to wire rack to cool.

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