Soft cocoa cookies studded with dark chocolate, with a molten chocolate-hazelnut center that oozes when you bite in. Best warm with tea or coffee.
Ingredients
Instructions
- 1
Spoon the chocolate hazelnut spread into 16 small mounds on a parchment-lined tray and freeze for 30 minutes until firm (not included in the total time).
- 2
Beat the butter, brown sugar and granulated sugar for 3 minutes until creamy; add the egg and beat 1 minute more.
- 3
Sift in the flour, cocoa powder and baking powder and mix into a soft, non-sticky dough. Coarsely chop the dark chocolate and work it into the dough.
- 4
Preheat the oven to 180 °C. Divide the dough into 16 equal pieces; flatten each in your palm, place a frozen spread ball in the center, seal the edges and roll into a ball.
- 5
Arrange on a parchment-lined baking tray with space between them, press lightly and bake for 10-12 minutes; the centers should stay soft.
- 6
Let rest on the tray for 10 minutes and serve warm.
Nutrition
Per serving
| Calories | 493 kcal |
|---|---|
| Protein | 7 g |
| Carbs | 64 g |
| Fat | 25 g |
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