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Prep time
1 hour 5 minutes
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Cook time
20 minutes
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Serves
18
Author Notes
Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar. —Jamarkus Evans
Ingredients
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2 1/4 cups
all-purpose flour
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1 teaspoon
fine salt
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 1/2 cups
Packed brown sugar
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12 tablespoons
unsalted butter
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2
large eggs
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1 teaspoon
vanilla extract
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3/4 cup
nutella
Directions
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Whisk together the flour, salt, baking powder and baking soda in a large bowl.
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Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated
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Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
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Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
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Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly
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Store the cookies in a tightly sealed container at room temperature for up to 5 days
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