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5 from 2 votes

Nutella Stuffed Triple Chocolate Cookies

Triple Chocolate Cookies, stuffed with Nutella for that gooey hazelnut mouthful.
Prep Time10 mins
Cook Time15 mins
2 hrs
Total Time2 hrs 25 mins
Servings: 8 cookies
Author: Passionate Baker, adapted from Ravneet Gill

Ingredients

  • 60 g salted butter, at room temp
  • 100 g light brown sugar
  • 25 g caster sugar
  • 1 large egg
  • 50 g dark chocolate, melted
  • 110 g plain flour
  • 10 g cornflour
  • 15 g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp milk powder (optional, but makes for a chewier cookie)
  • 120 g Nutella, weighed into 15g scoops and frozen
  • flaky sea salt, for sprinkling

Instructions

  • In a medium mixing bowl, use a wooden spoon to beat the butter and sugars together until homogenous.
  • Add the egg into the bowl and beat into the mix, scraping down the bowl as you go.
  • Pour the melted chocolate into mixture and beat well with the wooden spoon.
  • Place a sieve on top of the bowl and add to it the flour, cornflour, cocoa powder, bicarbonate of soda and milk powder; sift these into the mixture and stir together until no lumps remain. Cover the bowl with cling film and place in the fridge until firm, 2-4 hours.
  • Evenly divide the dough into 8 balls of dough, about 50g each. Lightly flatten each ball of dough and place a frozen scoop of Nutella in the centre of each. Fold the sides of the cookie up and around the centre filling, enclosing it entirely. Repeat with the remaining cookies. Place in the freezer until frozen.
  • When ready to bake, preheat oven to 180°C. Place cookie/cookies on a tray lined with baking parchment and bake for 15-ish minutes, or until the edges are set and the centre appears a lil gooey. *see note for tips on perfectly circular cookies.
  • Finish the baked cookies with a sprinkle of flaky sea salt.

Notes

these cookies keep extremely well unbaked in the freezer! This is extra wonderful for those moments when you simply have to have a freshly baked cookie. 
as soon as the baked cookies come out of the oven, I like to use a cookie cutter slightly larger than the cookie itself to shape it into a more perfect circle. This photo guide is probably better at explaining this than I am. 
adapted from Ravneet Gill, the Queen of Cookies.