Description

These decadent cookies feature a golden, brown-butter base with a molten hazelnut cocoa center. Perfectly balanced with a touch of sea salt, they offer a professional-grade texture that is crisp on the outside and irresistibly gooey within.

Ingredients

2/3 cup Nutella (for filling)
1 cup (226g) unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 3/4 cups (362g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 oz semi-sweet chocolate bar, chopped
Flaky sea salt, for sprinkling

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Instructions

Scoop 2-teaspoon dollops of Nutella onto a wax paper-lined sheet and freeze for at least 1 hour until solid.
Melt butter in a saucepan over medium-low heat, whisking until it turns amber and smells nutty; transfer to a bowl and cool for 30 minutes.
Preheat oven to 375°F (190°C) and whisk brown and white sugars into the cooled butter.
Add the egg, egg yolk, and vanilla, whisking vigorously until the mixture is fully emulsified.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt, then fold into the wet ingredients until just combined.
Stir in the chopped chocolate and chill the dough in the refrigerator for 20 minutes.
Flatten 1.5 tablespoons of dough, place a frozen Nutella disc in the center, and seal the dough around it into a ball.
Bake on a parchment-lined sheet for 12–13 minutes, then sprinkle with sea salt and cool on the pan for 10 minutes.

Notes

For the best results, ensure your Nutella is completely frozen before attempting to wrap it in dough to prevent leaking. If the dough becomes too soft while working, return it to the fridge for a few minutes to maintain the cookie’s structure during the bake.

Prep Time: 1 hour 50 mins
Cook Time: 13 mins
Category: Dessert
Method: Baking
Cuisine: American