Dark Chocolate Chocolate Chip Nutella Stuffed Chocolate Cookies
Everyone loves these dark chocolate cookies with nutella
This cookie recipe is the most popular one on my blog. And I can totally see why. This cookie is full of bits and pieces of chocolate- not to mention stuffed with Nutella! They can only be eaten with a glass of milk- makes ’em all the more deadly. These dark chocolate cookies are stuffed with nutella and impossible to put down.
I took these so-dark-they’re-almost-black cookies to an school environmental club field trip. We went to collect trash by the Wisla river and afterwards rewarded ourselves with a campfire. We stuck Polish sausages on sticks and thrust them into the fire, then wrapped them up in some nice baguette. Afterwards, we roasted marshmallows- I brought out these cookies- to make them all the more decadent, we made S’morkies. Cookie-S’mores!
They were delicious- the marshmallows added a subtle touch to the deep, dark cookie. The angels were singing. I got the original chocolate cookie recipe from Sally’s Baking Addiction. She’s won awards with the recipe. Instead of using Rolos, I used Nutella- it’s a phenomenon! A baking revolution! I think next time, I may even sprinkle the tops with sea salt to get the whole bittersweet-salty thing going. You guys will love this dark chocolate, nutella-stuffed chocolate cookie.
Dark Chocolate Chocolate Chip Nutella Stuffed Chocolate Cookies
Ingredients
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- 1 tsp baking soda
- pinch salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 whole egg
- 2 tbsp milk
- 1 ½ cups chocolate chips, I used a combination of chopped dark chocolate and chopped milk chocolate
- ½ cup Nutella , see note!
Instructions
- Combine the flour, cocoa, baking soda and salt together, and set aside.
- Cream together the butter and sugars
- Add in the egg and vanilla, and continue to mix until light and fluffy.
- Gradually add in the flour mixture, switch to a metal spoon to make things easier, or use your hands.
- Then add in the milk and work to combine.
- Stir in the chocolate chips, then cover the bowl with cling-wrap and refrigerate for 1-2 hours minimum.
- Preheat the oven to 350 F, 180 C, and line a cookie sheet with parchment paper.
- Flatten out 1 tbsp of dough, place a dollop of Nutella in the center, and then cover the dollop with another tbsp of flattened dough. Form into a ball, and continue with the rest of the dough.
- Bake for 12-13 minutes and let cool for a bit (I like to eat them still warm, with a glass of cool milk).
Notes
Do you have leftover Nutella? Try this easy Nutella granola recipe next time for breakfast. Or if you feel like a challenge, make this no-bake Oreo and Nutella cheesecake!
i love the dark color of these. yum!
Me too 🙂 I hope you give these a try!
Hi any tips on for using whole wheat or gluten free flour on this recipe? Looks delicious!
I haven’t tried it with gluten free or whole wheat- but I do like using spelt flour in baking-
What a nice video, you are too cute! And these look AMAZING!
Micheline
Thank you! 🙂
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Hey Vedika!
I was wondering if these cookies will bake same if I bake them in a portable oven? BTW these cookies look absolutely delish! ???
Hi Julia! You can try baking them in a portable oven but I’m not sure how they will spread out- with a portable oven you have to be extremely careful and make sure the temperature is perfect. If you try these, let me know how they worked out!
Oh and could I use ganash instead of nutella… People will think I’m crazy to say this but I don’t really like nutella…?
Sure, but then that kinda defeats the purpose of a Nutella cheesecake 🙂
I just made these and they were seriously amazing! I think you can never have enough chocolate! 😀
Thanks for sharing the recipe!
I have one question though – do you have any idea as to why my cookies spread out way more than yours did? Did I use too much dough per ball, should I cut down on baking soda or any other ingredient, should they be chilled more before baking..? You seem to be really knowledgable in these matters, I hope you can help me 🙂
Greetings from Germany 🙂
Hi Mara! I’m so happy you liked these cookies! They may have spread out more because your butter may have been too soft. I would suggest refrigerating the dough for an hour before baking. Thanks for letting me know how they turned out!
How can we replace egg?
Unfortunately you can’t replace the egg in this particular recipe- why not check out my chocolate shortbread or my eggless recipe list? https://www.hotchocolatehits.com/2012/08/chocolate-chip-shortbread.html or https://www.hotchocolatehits.com/category/recipes/eggless
Flaxseed and water. They turned out amazing!
Will need to try that!
Hi I want ask you how many grams in the butter ?
Thanks so much for your amazing recipes ?????
1/2 cup butter is 100-115 g 🙂
Is this dark cocoa you used? Is dark cocoa bitter? If I used regular cocoa will they be light brown cookies? Thanks
Regular is fine! They will probably be just as dark 🙂
HELLO. Did you use Dutch processed cocoa or Natural cocoa?
I use a dark dutch processed cocoa but to be honest any kind will work fine as long as it’s unsweetened.
Either works fine!
These cookies are amazing! Out of all of the things I bake, these are one of my favorites and one of the recipes that I get asked to make the most!
So happy you like them, Elizabeth!!