Double Chocolate Cookies stuffed with Nutella and sprinkled with Sea Salt. You have got to experience this one-of-a-kind cookie!
Let’s tackle another Monday, shall we? But before we do, can we dwell on the weekend a little while longer and pretend it’s not yet time to get back to reality? Good.
As usual, the weekend went by way to fast. Not only was mine packed with a fun freelance project I’ll tell you about later, but getting to hang out with some of our fabulous friends, chatting it up and playing board games, was another highlight. Nothing says Midwest like a good old game night and a delicious hot dish (also known as casserole, ha).
Or is that a national thing? Either way, I am fairly certain that I know one thing that unites us all. Cookies are understood and loved nationwide, if not worldwide.
They’re also my way of extending the weekend and dwelling on the fun memories one scrumptious bite at a time. Let’s forget about Mondays together.
These cookies came out of nowhere. I was in the mood for Nutella Saturday night, but knew I wanted to enjoy it in conjunction with something else. What better than a fabulous double chocolate cookie?!
I usually like to stay in bed for a little while after waking up on Sunday morning. You know how it goes. There’s no pesky alarm to turn off for the third time in a row and nothing is better than waking up and realizing it’s Sunday morning with no rush to accomplish anything. Love.
But these cookies. Nothing has ever gotten me out of bed as quickly as these have.
And no. We don’t eat cookies for breakfast (don’t ask me how many times I’ve wanted to though). I whipped these up first thing in the morning because a) I just couldn’t wait to see how they’d turn out and b) I saw that rain was on the radar, which isn’t ideal when it comes to food photography and natural light, #foodbloggerproblems.
I am not complaining. Just the sight of these cookies made for a pretty fab Sunday morning… and a finger-licking afternoon ;).
These cookies are pretty straightforward. You don’t need fancy ingredients or chill the dough, so you could be holding one of these yummies in less than 30 minutes. Whoa!
I will say that it helps to chill the Chocolate Hazelnut Spread before using it though. It’s not something you have to do, but it makes for easier handling and creates less of a mess. I froze heaping teaspoons of Nutella the night before, but you could also place the entire jar in the fridge to help it firm up and make the scooping process much easier. Either way makes a huge difference.
Alright, grab a cookie and make it a great start to your week. XOXO.
- 1 stick (1/2 cup) unsalted butter
- 1 (3.5 ounce) bar good quality dark chocolate
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 9.5 ounces Chocolate Hazelnut Spread
- Sea salt, for sprinkling
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
- 1. In a microwave-safe bowl, melt butter and dark chocolate. Stir to combine.
- 2. In another bowl, whisk together flour, cocoa powder, salt and baking soda.
- 3. Pour melted chocolate mixture into the bowl of your electric mixer and add sugar, stirring until combined. Add eggs and vanilla and beat until creamy. Mix in dry ingredients until just combined. Fold in chocolate chips.
- 4. With a large cookie scoop, form dough balls. Flatten each dough ball slightly and fill center with a heaping teaspoon of chocolate hazelnut spread*. Enclose dough around the spread and roll into a ball. Repeat with remaining dough. Place cookie dough balls onto the prepared baking sheet (about 2 inches apart) and sprinkle with sea salt. Bake for 12-15 minutes or until tops are slightly cracked. Let cookies slightly cool before transferring to wire racks to cool completely. Enjoy!
- * Refrigerating the Chocolate Hazelnut Spread in the jar an hour ahead of time makes it much easier to scoop and fill the center of each cookie.
- You can also scoop out heaping teaspoons of the spread onto a wax paper-lined baking sheet and freeze it for an hour or overnight. Simply place the chocolate ball into the center of the cookie dough and envelope it. It's the easiest way I've found so far.