Nutella Stuffed Chocolate Hazelnut Cookies

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Nutella stuffed chocolate hazelnut cookies are the ultimate decadent cookie. These cookies have my popular chocolate chunk cookie base with a few tweaks this creation was born!

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What equipment do I need to make nutella stuffed chocolate hazelnut cookies?

• 3-4 baking trays

• Baking paper

• Stand mixer or handheld mixer

• Mixing spoons

• Bowls

• Oven

• Sieve

• Access to a freezer

What ingredients do I need to make nutella stuffed chocolate hazelnut cookies?

• eggs

• dark brown sugar

• caster sugar

• softened butter

• plain flour

• baking soda

• vanilla paste

• sea salt

• dark chocolate chips

• hazelnuts chopped and roasted

• nutella

Some tips and tricks before you get started

• Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant

• These cookies are SO good fresh, so if you have left them for a couple of days, and want that fresh cookie taste, zap it in the microwave for 15 seconds or warm in the oven at 150 °C for approx 5 mins

• Making sure the nutella is 100% frozen is necessary. Otherwise the nutella could leak out easily through the dough

• Use quality chocolate, these cookies will taste 10 x better if you use quality chocolate compared to cheap chocolate. if there is one thing not to skimp on in this recipe its chocolate.

Storage.

-These cookies are SO good fresh but can last up to a week in an airtight container

-The unbaked dough balls can be frozen for up to 3 months in an airtight container

Nutella Stuffed Chocolate Hazelnut Cookies

Makes 20

Ingredients

2 eggs

200g dark brown sugar

115g caster sugar

250g softened butter

500g plain flour

1 tsp baking soda

1 tsp vanilla paste

1/2 tsp sea salt

400g dark chocolate chips

100g hazelnuts chopped and roasted

400g nutella

extra chopped hazelnuts and melted chocolate for decorating (optional)

Instructions

1. Preheat oven to 180°C

2. Line 4 cookie trays with baking paper

3. Spoon the nutella onto one of the lined cookie trays. Do 20 spoonfuls of nutella onto the baking paper. The blobs don't have to be perfect, just a general round shape. Place the tray in the freezer

4. In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter, vanilla and sugars on high for 5 mins until pale.

5. Add in the eggs, one at a time, mixing well before incorporating the next one.

6. Sift together the flour, baking soda and salt then add in to the mixture and mix on low until almost combined

7. Add in the chocolate chips and chopped hazelnuts and mix on low until combined, approximately 1 minute.

8. Divide the dough into 40 rough balls and arrange on a tray.

9. Once the nutella is frozen press 1 dough ball flat and place one nutella blob in the middle and then press another dough ball flat and place on top of the nutella, encasing it. Roll into a ball and place on pre prepared tray. Repeat for the remaining cookies.

10. Freeze for approx 30 mins

11. Place the dough balls on the tray approximately 5 cm apart (6-8 cookies per tray)

12. Put the trays in the oven and bake for 18 mins or until golden brown

13. Allow to cool and then drizzle melted chocolate over the cookie and sprinkle with chopped hazelnuts