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
Scale
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.
