Hazelnut Filled Chocolate Chip Cookies
Brown sugar chocolate chip cookies with a frozen center of chocolate hazelnut spread that melts as they bake.
Equipment
- Mixing bowls
- Electric mixer
- Baking trays
- Parchment paper
- Cookie scoop
- Freezer safe tray
Ingredients
Main Ingredients
- 8 tbsp unsalted butter cold, cut into cubes (1 stick)
- ⅔ cup brown sugar packed
- 1 large egg room temperature
- 1 ⅓ cup all purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 1 tsp honey
- 10 tbsp chocolate hazelnut spread for the filling
- ½ cup dark chocolate chips
Instructions
Cooking
- Make the dough. Beat the butter, sugar, honey, and vanilla until creamy, mix in the egg, then add the flour, baking soda, and salt. Fold in the chips and chill 30 minutes.
- Freeze the filling. Spoon 12 mounds of spread onto parchment and freeze about 30 minutes until solid.
- Fill. Flatten a scoop of dough, wrap it around a frozen mound, and roll smooth.
- Bake. Place 3 inches apart on lined trays and bake at 350 degrees F for 10 to 12 minutes, until the edges are golden.
- Cool. Rest on the tray for 10 minutes so the center sets.
Notes
Substitutions: Peanut butter or cookie butter can replace the hazelnut spread.
Tips: Freeze the mounds solid so the filling stays inside. Do not eat raw dough because it contains egg.
Storage: Keep airtight at room temperature for up to 4 days or freeze baked cookies for up to 3 months.