Ingredients
Equipment
Method
Preparation
- Line a medium baking sheet or cutting board with parchment paper.
- Scoop 15 (1 tablespoon) sized portions of Nutella and drop them onto your parchment-lined tray. Chill in the fridge if too soft.
- Freeze Nutella portions for about 1 hour or until frozen solid.
Baking
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking soda, and salt.
- In a separate large bowl, combine butter, granulated sugar, and brown sugar.
- Beat the butter and sugars with an electric mixer for 1-2 minutes until smooth and light.
- Beat in eggs one at a time, adding vanilla with the second egg.
- Mix in the dry ingredients until fully combined.
- Scoop out ¼ cup dough, flatten into a disk, and place a frozen Nutella scoop in the center.
- Wrap dough around Nutella and roll into a ball, arranging 5-6 on the baking sheet.
- Bake for 10-12 minutes until spread out and not shiny.
- Cool on the tray for 5 minutes then transfer to a wire rack.
Serving
- Serve warm with a sprinkle of flaky sea salt if desired.
Nutrition
Notes
For an extra gooey filling, serve the cookies warm. You can also customize with nuts or chocolate chips if desired.