Description
Delicious and rich double chocolate cookies with coconut flakes and a soft Nutella filling. Do I have to say more? ;)
Ingredients
Scale
- 1 cup (230g) butter, room temperature
- 1 cup (200g) brown sugar
- 3/4 cup (150g) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 1/2 cups (325g) all-purpose flour
- 1/2 cup (60g) cocoa powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 5.3 oz. (150g) semi-sweet chocolate, chopped
- 1 cup (60g) coconut flakes
- 1/2 cup (160g) Nutella
Instructions
- Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cocoa, baking soda, and salt. Add the flour mixture in 3-4 portions to the bowl and mix until just combined. Add the chopped chocolate and coconut flakes and fold in. Place the dough in the fridge for about 20 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Take the dough out of the fridge and make dough balls in the size of golf balls. Flatten these balls in your hands, add about half a teaspoon of Nutella on top and wrap the nutella with the cookie dough. Place on the baking sheet with enough space in between and bake for 16-18 minutes. The edges should be firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
- Enjoy baking!