Nutella Stuffed Cookies

5 from 1 vote

Triple chocolate cookies with cocoa powder and chocolate chips or chunks, filled with silky Nutella spread.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: Canadian

Servings: cookies

Calories: 238kcal

Preheat oven to 350℉ (180℃).
Line a baking sheet with parchment paper or a silicone baking mat so they don't stick.
Cream the sugar and butter together until fluffy and pale, about 5 minutes.
Add the eggs and vanilla extract and mix well.
Sift in the flour and cocoa powder to avoid cocoa powder lumps. Add baking powder, baking soda, and salt. Mix well. Fold in chocolate chips.
Use a 1 ½ tablespoon scoop and scoop two scoops of dough per cookie. Squish them together and roll them into a ball.
Add an indent in the dough ball by pushing with your finger.
Add Nutella in the indent using two spoons. About a teaspoon per cookie should fit.
Squeeze the dough around the Nutella, making sure to seal it. Place it seam-side down on the lined baking sheet. Make sure to space them out as they will spread.
Top each cookie with a few extra chocolate chips on top.
Bake for about 12 minutes.
Let the cookies cool for a few minutes on the baking sheet and then move to a cooling rack.

Tips

Use a cookie scoop for consistent cookie sizes.
Store cookies in an airtight container to maintain freshness.
Seal the Nutella in by pinching the dough around it. Place them seam-side down to minimize any Nutella spilling out. It hasn't happened to me yet over repeated rounds of testing.
Always sift cocoa powder. Cocoa powder is hydrophobic meaning it doesn't mix well into liquid. Cocoa powder also naturally clumps together and if you leave those clumps in your cookie dough they will not combine. You can skip sifting the flour but don't skip sifting the cocoa powder.