Chocolate hazelnut molten center cookies

Looking for an extra indulgent cookie recipe?

These chocolate hazelnut molten center cookies combine a rich cookie dough with a gooey heart of chocolate hazelnut spread. For an even more authentic and flavorful result, discover our homemade chocolate hazelnut spread recipe here.

Prep time: 45 minutes

Bake time: 12 to 14 minutes

Yield: 11 cookies

Equipment

• Stand mixer with paddle attachment (optional)
• Mixing bowls
• Ice cream scoop (optional)
• 3 cm (1.2 inch) half sphere silicone mold
• Baking sheet
• Parchment paper or silicone baking mat
• Wire rack

Ingredients

Molten center inserts

• Chocolate hazelnut spread: 150 g (about 2/3 cup) homemade or store-bought
• Discover our homemade chocolate hazelnut spread recipe here
  

Cookie dough

• Unsalted European-style butter (80% fat minimum), softened: 125 g (1/2 cup + 1 tbsp)
• Brown sugar: 110 g (1/2 cup packed)
• Granulated sugar: 50 g (1/4 cup)
• Whole egg: 55 g (1 large egg)
• All-purpose flour: 225 g (1 3/4 cups)
• Baking powder: 3 g (3/4 tsp)
• Vanilla extract: 4 g (1 tsp)
• Fine salt: 1 g (1/4 tsp)
• Dark chocolate, chopped: 250 g (9 oz)
• Flaky sea salt, for finishing

Instructions

Prepare the molten center inserts

1. Using a piping bag or a spoon, fill 11 half sphere cavities with chocolate hazelnut spread.
2. Place the mold in the freezer until the inserts are frozen.

Prepare the cookie dough

1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Roughly chop the dark chocolate using a knife. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, combine the softened butter, brown sugar, and granulated sugar. Mix on low speed until creamy.
4. Add the egg and vanilla extract. Mix well, scraping down the bowl between steps.
5. Add the dry ingredients and mix just until a few traces of flour remain.
6. Add the chopped chocolate and mix briefly until evenly distributed.
7. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, ideally overnight, to allow the flavors to develop.

Shaping and freezing

1. The next day, let the dough sit at room temperature for a few minutes.
2. Form balls using about 70 g (2.5 oz) of cookie dough, placing one frozen chocolate hazelnut insert in the center of each ball.
3. Place the dough balls on a baking sheet lined with parchment paper and flatten slightly with the palm of your hand.
4. Freeze the shaped cookies for 1 to 2 hours, until fully frozen.

Baking

1. Preheat the oven to 205 c (400 f).
2. Place the frozen cookie dough balls on a lined baking sheet, spacing them well apart.
3. Bake for 12 to 14 minutes, until the edges are well colored and the center looks slightly underbaked.
4. Remove from the oven, let rest on the hot baking sheet for 1 minute, then sprinkle with flaky sea salt.
5. Transfer to a wire rack to cool.

Notes

• Baked cookies keep for 24 to 48 hours in an airtight container.
• Frozen unbaked cookie dough balls can be stored for up to 1 month in the freezer.
• For larger cookies, increase the baking time slightly.