If you have a soft spot for luxuriously indulgent treats, the Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe is an absolute must-try. Imagine biting into a delightfully tender cookie with a crackled golden top that awaits you with a molten, gooey hazelnut chocolate center and just the right whisper of espresso to elevate the chocolate flavor without overpowering it. This recipe masterfully blends simple pantry staples into an extraordinary cookie experience that feels both homey and sophisticated. It’s the kind of dessert that makes you want to bake again and again, just to savor every warm, luscious bite fresh from your oven.
Ingredients You’ll Need
The magic of these cookies lies not just in how they’re made but in the careful choice of ingredients that each bring something special — from texture to flavor depth. Each staple plays an essential role in making these cookies irresistibly delicious and perfectly balanced.
- 2¼ cups all-purpose flour: The foundation that gives structure to your cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a tender bite.
- ½ teaspoon baking powder: Adds a touch of lift for lightness in every mouthful.
- ¾ teaspoon salt: Balances sweetness and enhances the chocolate flavor.
- ¾ cup unsalted butter, softened: For rich flavor and a luscious, chewy texture.
- ¾ cup brown sugar, packed: Contributes moisture and that signature chewiness.
- ½ cup granulated sugar: Adds sweetness and helps form a beautiful cookie crust.
- 2 large eggs: Bind everything together while adding moisture.
- 2 teaspoons vanilla extract: Brings warmth and depth to the dough’s flavor.
- 1 tablespoon cornstarch: The secret to achieving extra tender cookies.
- 1 cup chocolate chips (semi-sweet or dark): Bursts of pure chocolate happiness throughout.
- â…“ cup chocolate hazelnut spread (like Nutella): The star of the filling, delivering a rich, creamy surprise inside each cookie.
- 2 tablespoons honey: Keeps the filling soft and adds a subtle floral sweetness.
- ¼ teaspoon espresso powder: Intensifies the chocolate without making the cookies taste like coffee.
How to Make Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe
Step 1: Prep the Gooey Filling
The journey to perfect Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe begins by scooping out the hazelnut spread into small teaspoons and placing them on a parchment-lined plate. Pop this into the freezer for about 30 minutes. Freezing the filling helps it stay gooey inside the cookie while not melting into the dough during baking. For an extra soft center, don’t forget the hint of honey added to each scoop before freezing — it’s a simple trick that transforms every bite into liquid gold.
Step 2: Get Your Oven Ready
While the filling chills, set your oven to 350°F and prepare two baking sheets with parchment paper. This little prep step makes a world of difference for easy cookie removal and effortless cleanup later on.
Step 3: Combine Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cornstarch, and espresso powder. Mixing these dry ingredients thoroughly ensures you lock that tender texture and rich, chocolate-enhanced flavor throughout the dough, laying the perfect groundwork for the cookies.
Step 4: Cream the Butter and Sugars
Grab a large bowl and beat together softened butter with both brown and granulated sugars until fluffy and light—about 2 to 3 minutes. This is where the dough starts to develop its luscious body, with the sugars working to give you that perfect balance of chewy edges and soft centers.
Step 5: Add Eggs, Vanilla, and Honey
Keep your mixer running as you add eggs, one at a time, ensuring they blend evenly into the mixture. Next, stir in the vanilla extract and honey to build layers of floral sweetness and warmth, enhancing the aromatic complexity of these cookies.
Step 6: Mix in the Dry Ingredients
Slowly add the dry mix into the wet ingredients, combining until just incorporated. Don’t overmix here — the tender crumb depends on gentle handling, helping maintain that melt-in-your-mouth quality.
Step 7: Fold in Chocolate Chips
Time to invite the chocolate chips into the party. Fold them in evenly so every cookie boasts spots of delightful chocolate melts, complementing the hazelnut filling perfectly.
Step 8: Assemble Your Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe
Remove the frozen hazelnut spread balls from the freezer. Take about 2 tablespoons of dough and press it flat in your palm. Nestle a frozen hazelnut spread scoop in the center then top with another tablespoon of dough. Seal the edges completely so no filling escapes, and gently roll to create a smooth ball. This sealing is the key to those irresistible molten centers holding strong inside your cookie.
Step 9: Bake to Golden Perfection
Place each cookie ball on your prepared sheets, spacing them at least 3 inches apart. Bake for 11 to 13 minutes until edges are golden and set but centers remain just slightly underdone. The charming crackled tops appear after you give the baking sheets a quick gentle tap on the counter, adding a rustic allure to each cookie.
Step 10: Cool Before You Dive In
Let the cookies cool on the sheet for 10 minutes before moving them to a wire rack. This resting time finishes the setting process, giving you that harmonious balance of chewy base and molten filling that makes this Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe so special.
How to Serve Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe
Garnishes
Top these cookies with a light dusting of powdered sugar or a drizzle of melted dark chocolate for an elegant touch. A few toasted hazelnuts sprinkled on top can also add a delightful crunch and enhance the nutty profile.
Side Dishes
Serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the warm, gooey centers. A freshly brewed espresso or cappuccino is the perfect beverage pairing to echo the subtle espresso notes in the cookie.
Creative Ways to Present
For a festive occasion, create a cookie platter styled with fresh berries and sprigs of mint. Or sandwich two cookies together with extra hazelnut spread for an indulgent twist. Wrapping individual cookies in parchment tied with twine makes a charming gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days, keeping the cookies soft on the inside and chewy on the outside. Avoid the fridge to prevent them from drying out.
Freezing
You can freeze assembled cookie dough balls before baking, separated by parchment paper in a freezer-safe container for up to 3 months. Bake them straight from the freezer, just add a couple extra minutes to the baking time.
Reheating
Warm cookies in a 300°F oven for about 5 minutes to revive their gooey center and fresh-from-the-oven feel. Microwaving briefly also works if you’re craving instant indulgence but be careful not to overheat as they can become tough.
FAQs
Can I use regular cocoa powder instead of espresso powder?
Espresso powder enhances the chocolate’s richness without imparting a coffee flavor, so it’s best to stick with it. If you don’t have it, a small amount of unsweetened cocoa powder can be used, but the flavor will be different.
What’s the best type of chocolate chips to use?
Semi-sweet or dark chocolate chips work beautifully. They provide a perfect balance of sweetness and richness that complements the hazelnut spread, but feel free to experiment with milk chocolate if you prefer a sweeter cookie.
Can I substitute the hazelnut spread with peanut butter or almond butter?
You can substitute with other nut butters, but keep in mind the flavor profile and texture will change. Nutella-style hazelnut spread provides a unique sweetness and creaminess that’s hard to replace exactly.
Why do the cookies have a slightly crackled top?
The crackled top results from tapping the baking sheet as soon as the cookies come out of the oven, which helps create that signature rustic look and encourages a tender crumb beneath the surface.
Are these cookies suitable for freezing after baking?
Yes! Once fully cooled, place the cookies in a freezer-safe container. When ready to eat, thaw at room temperature or briefly warm for that fresh-baked experience.
Final Thoughts
There’s something wonderfully satisfying about creating the Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe and watching them come to life with each step. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these cookies promise a comforting and decadent treat that’s both impressive and utterly delicious. Give this recipe a try and treat yourself to the warm, chocolatey hug of these unforgettable cookies!
Print
Chocolate Filled Cookies with Hazelnut Spread and Espresso Recipe
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Total Time: 1 hour 13 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe features rich, gooey chocolate filled cookies with a tender texture enhanced by cornstarch and a subtle espresso kick to intensify the chocolate flavor. Creamy chocolate hazelnut spread is frozen and encased in a tender, chewy cookie dough, creating an indulgent treat with a delightfully crackled top. Perfect for chocolate lovers seeking a soft-centered cookie with a lovely balance of sweetness and richness.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon cornstarch
- ¼ teaspoon espresso powder
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons honey
Chocolate Filling and Mix-ins
- 1 cup chocolate chips (semi-sweet or dark)
- â…“ cup chocolate hazelnut spread (like Nutella)
Instructions
- Freeze chocolate filling: Scoop teaspoon-sized amounts of chocolate hazelnut spread onto a parchment-lined plate, add a tiny bit of honey to each scoop to keep the centers soft after cooling, and freeze for 30 minutes to prevent melting during baking.
- Preheat oven and prepare pans: Heat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cornstarch, and espresso powder until fully combined. This mix will create a tender texture and intensify chocolate flavor.
- Cream butter and sugars: In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 2-3 minutes, adding richness and chewiness to the cookies.
- Add eggs and flavorings: With the mixer running, add eggs one at a time, then incorporate vanilla extract and honey, beating for another minute until smooth.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing and tough cookies.
- Fold in chocolate chips: Gently fold in chocolate chips evenly for pockets of melted chocolate throughout each cookie.
- Assemble cookies: Remove frozen chocolate hazelnut scoops. Flatten about 2 tablespoons of cookie dough in your palm, place a frozen chocolate scoop in the center, add another tablespoon on top, seal edges firmly around the filling, and roll into a ball.
- Arrange and bake: Place cookie balls at least 3 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are lightly golden and centers look slightly underdone. Immediately tap baking sheets on the counter upon removal to create a crackled top.
- Cool properly: Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely, ensuring perfect texture.
Notes
- Freezing the chocolate hazelnut scoops prevents the filling from melting too rapidly, keeping the gooey center intact.
- Add a small amount of honey to the fillings before freezing to retain softness after baking.
- Do not overmix the dough to maintain tender, chewy cookies.
- Allow cookies to cool on the baking sheet first to solidify structure before transferring.
- Tapping the baking sheet after baking creates an attractive crackled top appearance.
