Looking to turn up your chocolate chip cookies? Well, you've come to the right place.
As a rule, I'm not someone who loves chocolate chip cookies, but when I discovered this recipe from Cookies and Cups I was converted. They're soft, gooey, and the use of chunks in place of chips is brilliant. But in my quest for all things amazingly chocolatey, I decided to kick it up a notch and stuff them with hazelnut spread. Yes, you read that right. I stuff my chocolate chip cookies with more chocolate. Call me a chocoholic. Guilty as charged and after today, you might be too.
To keep these dairy free I use margarine or Earth Balance in place of butter, dairy free Nocciolata (linked below) in place of Nutella and Enjoy Life Dairy Free Chocolate Chunks.
Makes 2 dozen cookies
10 oz. chocolate hazelnut spread (I like Nocciolata)
1 cup butter or margarine
1 cup light brown sugar
1/2 cup sugar
1 tbsp. vanilla
1 tsp. baking powder
1 tsp. kosher salt
3 cups all purpose flour
10 oz. chocolate chunks
1. Line a baking sheet with parchment paper. Use a teaspoon to measure out 1 teaspoon of hazelnut spread and transfer the spread to the parchment paper. Repeat until you have 24 dollops of hazelnut spread. Transfer to the freezer and freeze until the chocolate spread hardens, at least 4 hours.
2. Cut the butter or margarine into cubes and place them in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Use a stand or hand mixer to beat the butter until smooth. Add the sugars and continue to beat together, scraping down the sides of the bowl as needed.
3. Add the eggs and vanilla and beat until smooth.
4. Add the baking powder and kosher salt and continue to mix. Then add in the flour, 1/2 cup at a time until fully combined.
5. Lastly, stir in the chocolate chunks.
6. Cover the bowl and transfer to the fridge until you're ready to bake.
7. Once you're ready to bake, preheat the oven to 350°F.
8. Form the cookies: scoop about a palm size amount of dough into your hand and use your other hand to flatten it. Place one of the frozen hazelnut spread pieces into the center of the flattened dough and seal the dough shut to cover the hazelnut spread. Then roll the dough in your hands to form the dough into the shape of a ball. Transfer to a parchment or Silpat lined baking sheet and repeat with the remaining dough, leaving about 1 inch of space between the formed cookies so they don't touch as they bake.
9. Transfer the cookies to the oven and bake for 12-15 minutes. Check on them at 10 minutes to ensure they aren't overcooking. They are ready when the bottom of the cookie has just begun to brown and the top is still soft. The cookies will continue to bake once they're removed from the oven and the tops of the cookies will set as they cool.