Chocolate filled cookies are soft and chewy chocolate chip cookies stuffed with chocolate hazelnut spread.

Scale

1 cup chocolate hazelnut spread (Nutella)

12 tbsp unsalted butter, melted and cooled

1 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg, room temperature

1 tbsp vanilla extract

1 3/4 cup + 2 tbsp all-purpose flour

1 tsp baking soda

1 tsp fine sea salt

1 1/8 cup mini chocolate chips

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1. Scoop Nutella by the teaspoon onto a parchment-lined tray. Freeze 20-30 minutes.

2. Whisk sugars into melted butter for 1 minute.

3. Add egg and vanilla.

4. Fold in flour, baking soda, salt, then chocolate.

5. Chill dough 30 minutes.

6. Scoop dough, flatten, add frozen Nutella, seal, and roll.

7. Freeze 1-2 hours.

8. Bake at 350 F/180 C for 10-12 minutes.

9. Cool 15-20 minutes before serving.

Use the spoon-and-level method for flour.

Freeze Nutella fully before stuffing.

Cool cookies on the tray for best texture.