I’ve been impatiently holding on to this recipe for what feels like months now, just waiting for the perfect opportunity to bust it out. You see, the problem with double chocolate chip cookies stuffed with nutella and salted caramel is that if I made double chocolate chip cookies stuffed with nutella and salted caramel I would eat them. All. So I sat on it until the perfect moment. And that moment? It happened last weekend. With an impending bridal shower on the horizon, we were each asked to bring a dozen cookies. So, knowing full well that I would (reluctantly) have to share, I whipped em’ up. And I must admit, it was one of my better life decisions to date. I file these bad boys under: Must. Make. and Holy. Crap.
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1/2 cup good quality cocoa powder
- 2 eggs
- 1/4 tsp salt
- 3/4 tsp baking powder
- 2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chunks
- flaky salt (fleur de sel or maldon), for sprinkling
- nutella (for stuffing)
- 16 caramel-filled chocolates (I used Rolos)
- Preheat your oven to 350 degrees F.
- Line your baking sheet with a silpat or parchment paper.
- In a medium saucepan, melt the butter. Remove from heat and stir in sugar & eggs.
- Add the cocoa, salt and baking powder and stir until combined.
- Add the flour and stir well until combined (you should not be able to see any flour at this point).
- Fold in chocolate chips.
- Using your hands, form 2" balls of dough.
- Make a hole in the centre of each and stuff a rolo within the hole.
- Spoon approximately 1/2 a teaspoon of nutella into the hole, and seal everything within.
- Sprinkle with the flaky sea salt and bake for 8-10 minutes.
- Best served slightly warm with a big glass of milk.
all images original to lark & linen
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