My local grocery store makes these unbelievable brownie stuffed chocolate chip cookies. I usually end up eating the whole box, they are one of my biggest weaknesses! I decided to put my own spin on these cookies by incorporating Nutella and hazelnut! The recipe turned out to die for! I also add a little chocolate drizzle on top but that’s optional!
For the hazelnut cookies:
- 2 1/2 cups ap flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp corn starch
- 1 1/2 sticks unsalted butter, room temp
- 1 cup packed brown sugar
- ¾ cup sugar
- 1 egg + 1 egg yolk, room temp
- 1 tsp vanilla extract
- 2 tsp hazelnut extract
For the brownies:
- 5 tablespoons unsalted butter, room temp
- 1/2 cup packed brown sugar
- 2 eggs, room temp
- 2 tsp vanilla extract
- 1 cup Nutella
- 1/2 tsp salt
- 3/4 cup ap flour
Optional chocolate drizzle:
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons hot water
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- In a bowl (for the cookies), mix flour, baking soda, salt, and cornstarch. Set aside.
- Using a stand mixer, beat butter, brown and granulated sugar together in a separate bowl until soft, fluffy and combined.
- Beat in egg, egg yolk, vanilla and hazelnut extract with the butter and sugar until well combined.
- Slowly mix in the flour mixture until completely combined.
- Cover the cookie dough and chill for at least six hours (or overnight).
- After making the cookie dough, start the brownies.
- Using the stand mixer, beat butter on high until smooth (about 1 minute).
- Add brown sugar and beat on high speed for another 2 minutes until combined.
- On low speed, add eggs and vanilla extract, increase speed and beat until combined. Next, add Nutella and salt. Mix until smooth.
- On low speed, add flour, mixing until combined. Do not over mix.
- Transfer brownie batter into a bowl, cover, and chill for at least six hours (or overnight).
- Remove the cookie dough and brownie batter from the fridge and preheat the oven to 350 F.
- Place parchment paper or silicone mats onto 2 baking sheets.
- Measure out 1/2 tablespoon of the brownie batter and roll into a ball.
- Measure out one tablespoon of cookie dough, flatten and place the brownie batter ball into the center.
- Measure out another tablespoon of cookie dough, flatten and use that to cover the brownie ball. Roll the dough in your hands to form a large ball.
- Space each ball about 2 inches apart. Repeat until finished.
- Bake cookies for 10 – 12 minutes or until golden. Leave on baking sheets for a few minutes before placing on wire racks to cool.
- For optional chocolate glaze, combine hot water, melted butter and vanilla extract in a small bowl. Whisk cocoa powder, powdered sugar and salt in a medium bowl and slowly pour liquid ingredients into dry ingredients, whisking until smooth. Glaze will thicken as it cools. Drizzle over cooled cookies and let set before serving!