Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Cookie scoop (#40 or #16)
• •Rimmed baking sheets
• •Parchment paper or silicone baking mats
• •Wire cooling rack

Instructions

1. 1

   Freeze the Nutella

   Line a small baking sheet or plate with parchment paper. Using a tablespoon measure, scoop 12 rounded portions of Nutella onto the parchment, spacing them apart. Freeze until completely solid, at least 1 hour or up to 1 week. This step is non-negotiable. Soft Nutella will melt into the dough during baking instead of staying molten in the center.

   A #40 cookie scoop (about 1.5 tablespoons) produces perfectly sized Nutella portions. Slightly flatten each mound for easier wrapping later.
2. 2

   Cream the butter and sugars

   In a large bowl or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. The mixture should look pale and hold soft peaks when you lift the beater. This aeration creates the fudgy yet tender texture that distinguishes these from dense, hard chocolate cookies.

3. 3

   Add eggs and vanilla

   Add the whole egg, egg yolk, and vanilla extract. Beat on medium until fully incorporated, about 1 minute. Scrape down the sides of the bowl. The batter may look slightly curdled at first but will smooth out as you continue mixing. That extra yolk adds richness and helps keep the interior moist.

4. 4

   Mix the dry ingredients

   In a separate bowl, whisk together the flour, cocoa powder, baking soda, and fine sea salt until no streaks of cocoa remain. Dutch-process cocoa is essential here. Its neutral pH produces a darker color and more intense chocolate flavor than natural cocoa, which would also react differently with the baking soda.

5. 5

   Combine wet and dry

   Add the dry ingredients to the butter mixture all at once. Mix on low speed just until the flour disappears and no dry pockets remain, about 30 seconds. Fold in the chocolate chips by hand using a rubber spatula. The dough will be thick and slightly sticky. This is correct.

6. 6

   Chill the dough

   Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours. Chilled dough is easier to work with and produces cookies that spread less, maintaining that thick, substantial profile. If chilling longer than 2 hours, let the dough sit at room temperature for 10 minutes before shaping.

   Extended chilling (24-48 hours) develops deeper, more complex flavor as the sugars hydrate and the starches absorb moisture. Plan ahead if you can.
7. 7

   Assemble the cookies

   Divide the dough into 12 equal portions (about 3 tablespoons each). Working quickly, flatten one portion into a disc in your palm. Place a frozen Nutella portion in the center. Wrap the dough around the Nutella, pinching the seams closed and rolling between your palms to form a smooth ball. The Nutella must be completely enclosed with no thin spots. Place on a parchment-lined baking sheet, leaving 3 inches between cookies. Return to the freezer for 15 minutes while the oven heats.

   Work with cold hands. If your palms run warm, rinse them in cold water between cookies to prevent the dough from becoming sticky and unmanageable.
8. 8

   Preheat and prepare

   Position a rack in the center of your oven and preheat to 350°F. Line two baking sheets with parchment paper or silicone mats. These cookies spread moderately, so you'll bake 6 per sheet maximum. Do not crowd them or they'll merge into one another.

9. 9

   Bake the cookies

   Bake one sheet at a time for 12 to 14 minutes. The cookies are done when the edges look set and slightly cracked but the centers still appear soft and underdone. They will puff during baking, then deflate and crack dramatically as they cool. This is exactly what you want. The cracks signal a fudgy interior. Remove from oven when you think they need 2 more minutes. They don't.

10. 10

    Finish and cool

    Immediately sprinkle each cookie with a few flakes of sea salt while still hot. Let cool on the baking sheet for 5 minutes (the centers continue cooking during this rest), then transfer to a wire rack. The Nutella center remains molten for about 10 minutes after baking. Serve warm if that gooey center is your goal, or allow to cool completely for a truffle-like filling that's still distinct from the surrounding cookie.

Chef Tips

• •Store baked cookies in an airtight container at room temperature for up to 4 days. To restore the molten center, microwave individual cookies for 10-15 seconds or warm in a 300°F oven for 5 minutes.
• •The assembled, unbaked cookie balls freeze beautifully for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the baking time. Keep a stash for emergency dessert situations.
• •For an even more intense chocolate experience, substitute bittersweet chocolate chunks for the chips. The irregular shapes create pockets of melted chocolate throughout.
• •This dough also works without the Nutella filling for an exceptional plain chocolate cookie. Reduce baking time by 2 minutes.
• •If your Nutella portions soften while you're assembling, return everything to the freezer for 10 minutes. Working with soft filling leads to blowouts during baking.

Advance Preparation

• •Nutella portions can be frozen up to 1 week ahead. Keep them frozen until ready to use.
• •Cookie dough can be refrigerated for up to 48 hours before shaping. The flavor improves with time.
• •Assembled unbaked cookie balls can be frozen for up to 2 months. Arrange on a baking sheet to freeze solid, then transfer to a freezer bag.
• •Baked cookies keep at room temperature for 4 days or frozen for 2 months. Thaw at room temperature or rewarm gently.

Frequently Asked Questions

Nutrition Information

1 serving (about 70g)