Ingredients
- 1 cup Nutella (or other chocolate-hazelnut spread)
- 1 stick salted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 1/2 tsp. vanilla extract
- 1 large egg, at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 3/4 cup semisweet chocolate chips
- 2 oz. dark chocolate, chopped into chunks
Directions
Line 2 baking sheets and 2 large plates with parchment paper. Scoop Nutella onto the plates in 1-tablespoon portions; place 8 on each plate and freeze until firm, at least 30 minutes.
Meanwhile, beat the butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and egg and beat on medium speed until incorporated. Add the flour, baking soda, and salt, and mix on low speed until just combined. Stir in the chocolate chips and chopped dark chocolate with a rubber spatula.
Scoop the dough into 16 mounds (about 2 tablespoons each) and divide between the prepared baking sheets. Refrigerate until firm, about 20 minutes.
Preheat the oven to 350°F. Remove 1 plate of Nutella and 1 pan of dough from the freezer and fridge. One at a time, flatten each mound of dough into a disk and place a scoop of Nutella in the center. Wrap the dough around the Nutella to enclose it. Roll into a ball and return to the baking sheet, arranging the cookies 2 inches apart. Place the filled cookies in the fridge; repeat with the remaining Nutella and dough.
Bake the cookies until golden brown, 11 to 13 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.