Description
Indulge in these luscious Chocolate Stuffed Cookies featuring a nutty brown butter base and a gooey hazelnut chocolate center. Perfect for chocolate lovers looking for a rich, homemade treat with a delightful texture and deep flavor.
Ingredients
Scale
Chocolate Filling
- 8 tablespoon Hazelnut Chocolate spread
Brown Butter Cookie Dough
- 10 tablespoon (140g) unsalted butter
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cup (180g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3.5 oz. dark chocolate, chopped (reserve some for topping)
- ¼ cup hazelnuts, chopped
Instructions
- Prep Chocolate Filling: Scoop the Hazelnut Chocolate spread into 8 tablespoon-sized portions on a parchment-lined plate and place them in the freezer until ready to use to keep them firm during dough assembly.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter while stirring continuously. The butter will foam and then begin to brown and emit a nutty aroma with brown specks forming. This process should take 6 to 8 minutes. Remove from heat once browned and pour into a heat-proof bowl to cool slightly.
- Mix Wet Ingredients: Once the brown butter has cooled slightly, add the dark brown sugar and granulated sugar into the bowl. Stir with a spatula until combined. Then add the egg and vanilla extract, mixing thoroughly.
- Add Dry Ingredients: Gradually add the all-purpose flour, salt, and baking soda to the butter mixture. Stir until just combined to form the cookie dough.
- Incorporate Chocolate and Nuts: Fold the chopped dark chocolate and chopped hazelnuts into the dough evenly.
- Assemble Cookies: Divide the dough into 8 large balls. Create a hole in the center of each ball and insert a frozen hazelnut chocolate portion inside, closing the dough around the filling to seal it completely. Top each ball with some reserved chopped chocolate.
- Chill Dough: Place the formed cookie balls on a plate and refrigerate for at least 1 hour to firm up and reduce spreading during baking.
- Prepare for Baking: Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Bake Cookies: Arrange the chilled cookie balls on the baking sheet, spaced apart to allow for spreading as they are quite large. Bake for 12 minutes until edges are set.
- Shape Cookies: Right after removing from the oven, use a spoon to gently scoop the edges inward to create a rounded cookie shape. Allow cookies to cool on the baking sheet before transferring.
Notes
- Freezing the chocolate filling ensures the centers don’t melt too quickly during baking, keeping a gooey surprise inside.
- Brown butter adds a rich, nutty complexity that elevates the classic cookie flavor.
- Chilling the dough is essential to minimize spread and maintain cookie shape.
- Use a spoon to shape cookies immediately after baking, as cookie cutters will not work with the filling inside.
- For extra crunch, toast the hazelnuts before chopping and mixing them into the dough.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
