Ingredients
The following ingredients have 24 Servings
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt if using unsalted butter
- 11.5 ounces bag chocolate chunks
- 3/4 cup hazelnuts or filberts
- 1 cup Nutella
- 1/2 teaspoon sea salt or flakes
Instruction
- Kick the tires and light the fires to 350 degrees.
- First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don't burn.
- Using a mixer, blend the butter and sugar until creamy and light.
- Mix in the eggs and vanilla until the batter is light and airy.
- Combine the flour/salt/baking soda, then blend into the wet ingredients.
- By now the hazelnuts should be done. Take them out of the oven and transfer to a plate.
- To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it's perfectly fine.
- Place them in a sturdy bag and crush them into tinier pieces using a rolling pin.
- Add in the chocolate chunks and the nuts, and stir until just blended.
- If you want easier to handle Nutella, drop a teaspoon full onto a parchment lined baking sheet.
- Freeze until the Nutella is semi- solid.
- Take a scoop of dough, place a piece of frozen Nutella in the middle.
- Cover with another scoop of cookie dough, sealing the Nutella in completely. The Nutella will warm up fast so you have to work quickly. Re-freeze if you have to, but this is how you get the beautiful middle of Nutella sealed up inside.
- Place the stuffed cookies onto parchment lined sheets.
- Bake for 12-14 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
