Nutella-stuff Chocolate Cookies

I know, I had you at Nutella, right? You can also stuff these cookies with other ingredeints like a bit of chocolate bar, or lump of German Chocolate Frosting, or ... marshmallow? Sky is the limit. Here, sharing the Nutella-stuffed version.

Note: this dough is quite forgiving. You'll want to make sure that you get the balls of stuffing-filled dough as smooth as possible, as wrinkles will show on the baked cookies. In saying that, this is an awesome cookie to involve kitchen helpers if your kiddos like to bake.

Also, you can never go wrong with a sprinkle of coarse salt before baking. Just saying...

Nutella stuffed Chocolate Cookies

Yield: 32-36 cookies 

Ingredients

Filling

2 cups Nutella (or other favorite chocolate nut spread. This would also work with cookie butter)

2 T cream cheese, softened

1/4 cup cocoa

1/2 tsp salt

2 1/2 cups powdered sugar, sifted

1/4 tsp espresso powder, optional

Cookie dough

1 cup of butter melted (not hot)

3/4 cup of granulated sugar

1/2 cup of dark brown sugar packed

2 large eggs

3 T of light corn syrup

1 cup of cocoa powder all natural (not Dutch processed)

1 tsp of salt

1/2 - 1 tsp of espresso powder

3 cups of flour

1/4 tsp of cinnamon

2 tsp baking soda

Directions

Make filling

Prepare a baking sheet by lining with a sheet of parchment. Set aside. Combine all filling ingredients in a large bowl, stirring with a rubber spatula to combine well. Using a small scoop or a teaspoon, scoop teaspoonfuls of the filling and roll into a ball. Place on the lined baking sheet. The balls can be close together; once the filling is all scooped, slide the pan with prepared filling balls into the freezer while you prepare the dough.

Make the cookie dough

In a large bowl, combine the butter and sugars stirring well with a rubber spatula until well mixed. Add the eggs, one at a time, blending well after each addition. Add the corn syrup and cocoa, stirring well until complete combined. Add the salt and espresso, if using. Stir well.

In a small bowl, combine flour, cinnamon and baking soda.

Slowly add flour mixture to the cocoa mixture, and stir just until incorporated.

Assembly and baking

Preheat oven to 350 degrees.

Line 2 baking pans with parchment. Set aside. You will need to remove the filling balls from the freezer a few at a time, maybe 10 or 12, in order to keep them from getting sticky.

Pinch off about 1/2 tablespoon of the chocolate dough and flatten into a 1 inch disk. Then place filling ball on the center of the flatten disk. Fold sides up and roll into a one inch ball.

Place on parchment lined cookie sheet one inch apart.

Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack. Enjoy!