Description
Soft, chewy cookies filled with gooey Nutella and topped with a crinkly sugar coating.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup Nutella, plus 1/3 cup for filling
- 3/4 cup chopped hazelnuts
- 1/3 cup granulated sugar (for rolling)
- 3/4 cup confectioners sugar (plus more as needed)
Instructions
- Preheat oven to 300°F and toast chopped hazelnuts for 5-7 minutes. Cool completely.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add egg, egg yolk, and vanilla; mix until smooth.
- Fold in Nutella, then gradually mix in dry ingredients until a dough forms. Fold in hazelnuts. Chill dough for at least 2 hours.
- Preheat oven to 350°F. Roll dough into balls, make an indent, fill with Nutella, and cover with more dough.
- Roll cookie balls in granulated sugar, then in confectioners’ sugar. Place on baking sheets.
- Bake for 11-12 minutes. Let cool for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature.
Notes
For a gluten-free version, substitute gluten-free flour. To make it vegan, use plant-based butter and flaxseed for eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: cookies, Nutella, dessert, baking, chocolate