Description
These decadent cookies feature a molten hazelnut cocoa center encased in a rich, brown-butter dough studded with hand-chopped chocolate shards. By combining food science techniques like thermal stabilization and the Maillard reaction, they achieve a perfect balance of crispy edges and a gooey, creamy interior.
Ingredients
- 1/2 cup Nutella (for stuffing)
- 1 cup unsalted butter
- 1 cup dark brown sugar, packed
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 4 oz semisweet chocolate bar, chopped
- Flaky sea salt, for finishing
Instructions
- Scoop 2-teaspoon dollops of Nutella onto a wax paper-lined tray and freeze for at least 20 minutes until solid.
- Brown the butter in a saucepan over medium heat until golden amber, then transfer to a bowl and cool for 30 minutes.
- Preheat oven to 375°F (190°C) and cream the cooled brown butter with brown and white sugars until well combined.
- Beat in eggs one at a time, followed by the vanilla, then fold in the whisked dry ingredients (flour, cornstarch, leaveners, and fine salt).
- Stir in the chopped chocolate, then chill the dough for 15 minutes before wrapping 1.5-tablespoon portions around the frozen Nutella centers.
- Bake the sealed dough balls for 12–13 minutes, sprinkle immediately with flaky sea salt, and let cool on the pan.
Notes
To ensure the best texture, always use high-quality chocolate bars rather than chips to allow for better melting within the dough. If you find your dough is too soft to handle during the stuffing phase, return it to the refrigerator for an additional ten minutes to firm up the fats. This helps prevent the Nutella center from leaking out during the bake.
- Prep Time: 1 hour
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American