Dark Chocolate Chocolate Chip Nutella Stuffed Chocolate Cookies
This cookie recipe is the most popular one on my blog. And I can totally see why. This cookie is full of bits and pieces of chocolate- not to mention stuffed with Nutella! They can only be eaten with a glass of milk- makes ’em all the more deadly.
I took these so-dark-they’re-almost-black cookies to an school environmental club field trip. We went to collect trash by the Wisla river and afterwards rewarded ourselves with a campfire. We stuck Polish sausages on sticks and thrust them into the fire, then wrapped them up in some nice baguette. Afterwards, we roasted marshmallows- I brought out these cookies- to make them all the more decadent, we made S’morkies. Cookie-S’mores!
They were delicious- the marshmallows added a subtle touch to the deep, dark cookie. The angels were singing. I got the original chocolate cookie recipe from Sally’s Baking Addiction. She’s won awards with the recipe. Instead of using Rolos, I used Nutella- it’s a phenomenon! A baking revolution! I think next time, I may even sprinkle the tops with sea salt to get the whole bittersweet-salty thing going. You guys will love this dark chocolate, nutella-stuffed chocolate cookie.
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- pinch salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 whole egg
- 2 tbsp milk
- 1 1/2 cups chocolate chips (I used a combination of chopped dark chocolate and chopped milk chocolate)
- around 1/2 cup Nutella *
- Combine the flour, cocoa, baking soda and salt together, and set aside.
- Cream together the butter and sugars
- Add in the egg and vanilla, and continue to mix until light and fluffy.
- Gradually add in the flour mixture, switch to a metal spoon to make things easier, or use your hands.
- Then add in the milk and work to combine.
- Stir in the chocolate chips, then cover the bowl with cling-wrap and refrigerate for 1-2 hours minimum.
- Preheat the oven to 350 F, 180 C, and line a cookie sheet with parchment paper.
- Flatten out 1 tbsp of dough, place a dollop of Nutella in the center, and then cover the dollop with another tbsp of flattened dough. Form into a ball, and continue with the rest of the dough.
- Bake for 12-13 minutes and let cool for a bit (I like to eat them still warm, with a glass of cool milk).
*NOTE- if you place dollops of Nutella on a piece of parchment, freeze them (around 15-30 min) and then wrap them in the cookie dough, the cookies will retain that gooey center- otherwise the Nutella dries out easily.