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Nutella & Salted Caramel Stuffed Double Chocolate Chip Cookies

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  • Author: Bake to the roots
  • Prep Time: 50
  • Cook Time: 12
  • Total Time: 120
  • Yield: 16 1x

Ingredients

Scale

For the salted caramel

  • 1/3 cup (70g) sugar
  • 3 tbsp. water
  • 1/2 tsp. (8g) butter
  • 3 tbsp. heavy cream
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. fleur de sel

For the cookies

  • 1/2 cup (110g) butter
  • 1 1/2 cups (350g) brown sugar
  • 1/2 cup (55g) cocoa powder
  • 2 eggs
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 2 cups (260g) all-purpose flour
  • 3.5 oz. (100g) chocolate chips
  • 1/2 cup (150g) nutella
  • fleur de sel for sprinkling

Instructions

  1. For the salted caramel add sugar and water to a saucepan and mix until the sugar has dissolved mostly. Heat up to medium-high temperature. The mix will start to bubble and boil – you can move the pan, but do not stir anymore. The mix will start to caramelize – keep moving the pan unil everything has a pale golden color. Take off the heat and add the butter – be carefull it will bubble up a lot. Move the pan until the butter is dissolved. Add the heavy cream and mix in with a spoon (it will bubble up again). Add vanilla extract and fleur de sel and mix until well combined. Let cool down a bit and transfer to a glass jar with lid if you want to store it for later.
  2. Prepare a wooden board or similar with baking parchment or plastic wrap. Use a spoon and place 15-16 portions of Nutella on the prepared board (a heaping teaspoon each) and a portion of the cooled caramel on top – place in the freezer and let freeze for about one hour. It has to get harder, but not completely frozen.
  3. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Melt the butter in a medium saucepan. Take off the heat, add the brown sugar and mix until well combined. Add the eggs and mix. Add cocoa powder, salt and baking powder and mix in. Add the flour and mix until combined – do not overmix. Add the chocolate chips and fold in.
  4. Take one heaped tablespoon of dough and press in a piece nutella-caramel filling – cover with a flattened tablespoon of dough and seal the edges. Sprinkle with fleur de sel and bake for 8-12 minutes. Take out of the oven and let cool down on the baking sheets for some time then transfer to a wire rack to let cool down completely.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/nutella-salted-caramel-stuffed-double-chocolate-chip-cookies/