Description
These delicious Chocolate Filled Cookies feature a gooey chocolate hazelnut center encased in a soft, chewy cookie dough with intensified chocolate flavor thanks to espresso powder. Perfectly balanced sweetness and rich textures make these cookies a delightful treat for any occasion.
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
Fillings and Add-ins
- 1 cup chocolate chips (semi-sweet or dark)
- â…“ cup chocolate hazelnut spread (like Nutella)
Instructions
- Freeze Chocolate Filling: Scoop teaspoon-sized portions of chocolate hazelnut spread onto a parchment-lined plate and place it in the freezer for 30 minutes. For extra gooey centers, add a little honey to each scoop before freezing.
- Preheat Oven and Prep Baking Sheets: While the filling freezes, preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cornstarch, and espresso powder until evenly blended. This mix enhances tenderness and boosts the chocolate flavor.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes, which provides richness and chewiness to the dough.
- Add Eggs and Flavoring: With the mixer running, add eggs one at a time to combine thoroughly. Then mix in vanilla extract and honey and beat for an additional minute.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing which can affect texture.
- Fold in Chocolate Chips: Gently stir in the chocolate chips, distributing them evenly throughout the dough for consistent chocolate bursts in every bite.
- Assemble Cookies: Remove frozen chocolate hazelnut scoops. Take about 2 tablespoons of dough, flatten it, place a frozen chocolate scoop in the center, cover with another tablespoon of dough, and seal edges to encase the filling completely. Roll gently into balls.
- Bake the Cookies: Arrange stuffed cookie balls 3 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are set and lightly golden, while centers remain slightly soft. Immediately tap the baking sheet on the counter upon removing from the oven to create a crackled top.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, achieving the ideal texture and preventing breakage.
Notes
- Adding honey to the hazelnut spread before freezing helps maintain a soft, gooey center even after cooling.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- Spacing cookies about 3 inches apart prevents them from merging while baking.
- Tapping the baking sheet after baking creates a desirable crackled cookie surface.
- Allow cookies to cool completely on a wire rack for the best texture and handling.
