Double chocolate nutella stuffed cookies.



Hello. Here’s a recipe for cookies that don’t require a pre-bake chilling.

Because no one, in the entire history of chocolate, has ever thought ‘Do you know what? I think I fancy eating some chocolate chip cookies in about eight hours time.’ No. No-one’s ever thought that. Ever. 

Cookies are for instant gratification, in my opinion. They need to be whip-upable in less than an hour to provide a quick fix for chocolate cravings, and be made up of store cupboard ingredients. Same goes for brownies. If a recipe requires eight pound’s worth of finest 80% chocolate, there’s a less than 1% chance I’ll be making it.

 I went through a phase of making these on a once-monthly basis, and scoffing them until I felt a little queasy. This time I’ve been sticking to the whole ‘half of the portion I once would’ve served myself’ thing, and it’s been worked out just peachy. Because half of *all the cookies* is still quite a lot of cookies, you know?


Recipe adapted from the Hummingbird Bakery Cookbook. Nutella stuffage inspired by the oh so talented (and a bit genius) Izy. Makes approximately 12 large cookies. 
225g unsalted butter
300g soft light brown sugar
2 eggs
1/2 tsp vanilla extract
380g plain flour
6 tbsp cocoa powder
Pinch of salt
2 1/2 tsp bicarbonate of soda
200g chocolate (I used white) roughly chopped

1. Preheat the oven to 170 degrees celsius.

2. Put the butter and sugar together in a large bowl, and beat until fluffy and well combined. Add in the eggs one at a time, making sure you scrape the mixture trying to make a bid for freedom up the sides of the bowl. Pour in the vanilla extract, and mix.

3. Measure out the flour, cocoa powder, salt and bicarb into a separate bowl and add in to the butter mixture in two batches, beating to combine between each addition. Once a smooth dough has been formed, stir in the chopped chocolate by hand.

4. Line two baking trays with baking paper, and place four golf ball sized amounts of dough on each tray. Gently press your thumb into the centre of each ball of dough, to form an indentation.

5. Spoon about a teaspoon of nutella into the centre of each cookie, then flatten out pieces of dough about half the size of the cookie bases and squidge them over the nutella-stuffed bottom halves of the cookies like little hats.

6. Bake for 10 minutes, until the edges just begin to feel cooked. Leave to cool for a few minutes on the baking trays after removing from the oven, and then transfer to a wire rack to cool completely.

7. Best eaten on the day of baking, whilst the edges are crisp and the centres are a little warm. Store in an airtight container once cool.



p.s. Any uncooked dough can be stored in the fridge for a day or so, until you’re ready for another chocolate fix. Winner!

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  • Elysa

    OMG they look amazing, Do you think if i changed the plane flour to glutin free plane flour they would still work? been looking for a nice cookie resape as i miss nice cookes haha x

    • Rosie

      I’m sure it would work with gluten free flour! I don’t know what effect flour has on baked goods since I’ve never worked with it before, so will have a little scout around online and get back to you!

  • Sophie

    these look so so magnificent! need to make them asap!

  • Leanne Marie

    Well these look delicious! Its only 10am and Im craving some cookies!

    Leanne @ x

  • Bianca

    Wow these look delicious! I’m trying this with rolos inside xxx p.s your photos are awesome! x

  • pauline

    OMG Rosie, these look amazing!

  • Charlotte

    I think I’m going to have to make these this afternoon. Cookies and Nutella…genius!

  • Gillian

    Oh these look great! I love cookies and will definitely be trying these out soon!

  • Beth

    Holy. Cow. YUM.

  • Becca

    Woah. These look AMAZING!!!!

    Ladyface Blog

  • Laura

    Wow, these look so decadent and delicious!

  • Vanja

    Yum! I just made 75 pieces of Nutella cookies today, but I used only 3 ingredients. But I will try this recipe for sure!:)

    Crayons and Beads

  • Abbie

    Hello :) what kind of cocoa powder do you use? I have been using roundtree’s but I find it dries out cookies, please help

    • Rosie

      Hi Abbie! I either use Green & Black’s cocoa powder, or Bournville cocoa powder. The Green & Black’s is more expensive, but I can’t say I’ve noticed a difference between the two, if I’m honest! Would recommend you try either of those brands :)

  • Court | love court xoxo

    YUM! I can almost taste them from here :)

  • Alice

    OH MY. Work are banging on at me to bring in some more treats soon- and I’m thinking these might just be the ticket. If they made it the whole way to work without me eating them though! xx

  • Liesa

    This feels like falling in love. Drooling.

  • Johanna

    These look very delicious. I can’t eat anything nutty anymore, because the boy is allergic, which is very sad, because I love them. But maybe when I’m at home and he isn’t, I’ll have to make these… sneeky!

  • Lucy

    Rosie, these look delicious. My boyfriend has just looked over my shoulder and requested that I make some for him as soon as possible!

    Lucy x

  • Jessica (Coco/Mingo)

    So GOOD!! LOL – love that it doesn’t need the pre-bake chilling! When I see that on a recipe I automatically skip it. Nope, not waiting – why would anyone do that to themselves?! And put Nutella in anything and I’m sold – this looks soooo good!

  • Emma

    Oh my word! These look incredible! It’s a constant struggle to keep myself away from Nutella and now this…

    Great recipe and just in time for an afternoon tea the housemate and I will be hosting! Thanks!

    Emma xx

  • Rosie

    OH CRIKEY. Send me chocolate, pronto!
    Rosie x | Every Word Handwritten

  • amanda

    oh hell yes. these look fantastic.

  • Shannon

    Wow, these look amazing. Definitely a guilty pleasure!

  • lauren

    those look divine!

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