Ingredients
- All-purpose flour: 2 1/4 cups
- Unsalted butter, softened: 1 cup
- Granulated sugar: 3/4 cup
- Packed light brown sugar: 3/4 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Baking soda: 1 teaspoon
- Chocolate hazelnut spread (like Nutella): 1 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies.
- Step 5: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
- Step 6: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cool, spread each cookie with a generous amount of chocolate hazelnut spread. Enjoy!
Notes
- For extra fudgy cookies, chill the dough for 30 minutes before baking to prevent excessive spreading.
- Store cooled, assembled cookies in an airtight container at room temperature to maintain their soft texture.
- Warm the cookies in the microwave for a few seconds to soften the hazelnut spread and enhance the chocolate flavor.
- Serve these cookies with a scoop of vanilla ice cream or a glass of cold milk for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American