Decadent Double-Stuffed Chocolate Chip Cookies
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3 reasons you’ll love these cookies
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Flavor Variation Ideas
Swap out the semi-sweet chocolate chips with white chocolate chips and incorporate chopped macadamia nuts for a rich, nutty twist. For an added flavor boost, try adding a teaspoon of almond extract to the dough.
Fold in shredded coconut and chopped pecans into the dough. Substitute the chocolate hazelnut spread with a thick layer of dulce de leche to bring a tropical flair to each bite.
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How to make hazelnut spread from scratch: Roast 1 cup of raw hazelnuts at 350°F for 10-15 minutes, then rub off most of the skins. Blend into a paste with 2 tablespoons powdered sugar and 1-2 tablespoons vegetable oil (or hazelnut oil). For a chocolaty version, add 1 tablespoon cocoa powder. Store in the fridge for up to two weeks. Use as a cookie filling or toast spread.
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Double-Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 2/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chocolate hazelnut spread
Instructions
Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring well integration after each addition, then incorporate 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the creamed mixture, beating until thoroughly combined.
- Fold in the 2 cups of semi-sweet chocolate chips to the dough and set aside.
Stuff the Cookies:
- Take a tablespoon of cookie dough and flatten it slightly in your hand.
- Place a small spoonful (about a teaspoon) of chocolate hazelnut cream in the center of the flattened dough.
- Cover the chocolate hazelnut cream with another tablespoon of flattened cookie dough. Pinch the edges together to seal the filling inside completely.
- Repeat with the remaining dough and chocolate hazelnut cream, spacing the stuffed cookies on the prepared baking sheets about 2 inches apart.
Bake the Cookies:
- Bake in the preheated oven for about 12-15 minutes or until the cookies are lightly golden around the edges but still soft in the center.
- After baking, allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Video
Notes
Enjoy these double-stuffed chocolate chip cookies warm for a gooey, rich chocolate hazelnut center, accompanied by a glass of cold milk or your favorite beverage.
I tried this recipe for a family gathering and it was a hit! The flavors melded together perfectly and it was surprisingly easy to make.
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Wow, this recipe is incredible! I\’m not usually one for cooking, but the detailed instructions made this so simple to prepare.
I\’m overjoyed to hear that the recipe was a hit at your dinner table.