Valentine’s Day is such a great holiday. It’s less stress than Christmas, but you still get to make really delicious treats. Like these cookies. They’re a salted chocolate truffle cookie filled with Nutella. Because Nutella should be in everything.
On a side note… has anyone ever known what “bae” is without googling it? I feel like I spend a large portion of my time googling things just so I can understand what other people are saying. It’s hard to keep up.
Anyway. These cookies are the same as last year’s Frosted Brownie Cookies, but filled with Nutella instead of frosted. I may not be able to keep up with Internet lingo, but I do try to keep abreast of cookie trends, and filling things with Nutella is certainly one of those trends. These are super easy, but they have a fancy name, so if you make them for Valentine’s Day, people will think you’re very cool.
Nutella-Stuffed Salted Chocolate Truffle Cookies
Makes about 20 cookies // Prep time: 20 minutes, plus 1 hour refrigeration of dough
- 1 1/2 cups high quality semisweet chocolate chips
- 3 Tablespoons butter
- 1 cup packed light brown sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 Tablespoons Dutch cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Sea salt for sprinkling
- 1/2 cup Nutella
Begin by refrigerating your Nutella. If it is more solid, it will be easier to work with.
In a double boiler (heat proof bowl in a pot of water, 1 inch deep), melt the butter and 1 cup of chocolate chips over medium heat, being sure not to let the water boil or spill into the heat proof bowl (if water gets into the melting chocolate it will cause the chocolate to “freeze” and be unusable). Stir every so often until melted and smooth.
Meanwhile, use a fork to sift together the flour, baking powder and salt in a separate bowl. Set aside.
In another bowl, use an electric mixer to beat together the sugar, eggs and vanilla until well combined and smooth. Add the chocolate mixture to this and beat together on medium speed until well incorporated. Add the flour mixture in 3 increments, beating on low between each increment. Finally, stir in the remaining 1/2 cup of chocolate chips. Your cookie dough will be like a thick brownie batter. It will be hard to work with in this state, so refrigerate it for an hour to let it solidify.
Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
Take about 1 1/2 Tablespoons of dough and form a ball. Break off 1/3 of the ball and make a crater in the larger portion. Scoop a teaspoon or so of Nutella into the crater and then cover with the “lid” of the remaining 1/3 of the ball. Roll a bit to seal the edges and place on your baking sheet. Repeat to make 8 cookies per batch, placing dough balls at least 2 inches apart. (Be sure to put your remaining dough and Nutella back in the fridge between batches.)
Bake for 10-12 minutes, until top of cookies appear cracked. Do not over-bake or your cookies will be too dry. Immediately upon removal, sprinkle your cookies with a bit of sea salt.
Let cool and then package in your prettiest packaging. Send to all your favorite people for Valentine’s Day.