These soft and thick chocolate filled cookies are stuffed with a chocolate hazelnut spread! Made with just 13 simple ingredients and in 1 bowl, these might be the best chocolate chip cookies ever.
This recipe was originally published in February 2022. It has since been updated with new images and a new improved recipe.
These extra thick Levain bakery-style chocolate-filled cookies are perfect for the chocolate lover in your life! Based on the same cookie dough from my popular cookie butter cookies, these thick chocolate chip cookies are stuffed with chocolate spread!
If you love chocolate then you have to try these chocolate filled cookies! This recipe makes giant cookies that are super thick and soft, filled with gooey melting chocolate. The cookie dough is packed with three types of chocolate chips and then stuffed with chocolate hazelnut spread.
If you're a chocolate lover like me, then you have to try these chocolate marshmallow cookies, a triple chocolate layer cake, and Matilda's chocolate cake!
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Why you'll love this recipe!
- Levain Bakery Style Cookies: this chocolate filled cookie recipe makes 8 giant Levain bakery style cookies.
- Chocolate Overload: with 3 types of chocolate chips and a chocolate filling, these nutella stuffed cookies are perfect for the chocolate lover!
- 1 Bowl Recipe: you can make this recipe in just 1 bowl, yay for minimal cleanup!
- Thick and Soft: these cookies are so thick and soft, but with a gooey middle. The perfect cookie to me!
Ingredients Needed
- Cornstarch: adding cornstarch will give you a super soft cookie.
- Butter: I used European style butter which makes the cookies extra creamy and rich due to the higher butterfat content.
- Chocolate Chips: these chocolate filled cookies are packed with 3 types of chocolate chips! I used semi-sweet chips, white chocolate chips and milk chocolate chips.
- Chocolate Hazelnut Spread: this delicious chocolate hazelnut spread is what fills these cookies! I have tested this recipe with both Nutella and grocery store brands of chocolate hazelnut spread.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Place a piece of parchment paper on a plate or a small baking sheet. Use a tablespoon or small cookie scoop to scoop out 8 tablespoons of the chocolate hazelnut spread. Place the parchment lined plate or sheet in the freezer until firm, about 20-30 minutes.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the white sugar and light brown sugar. Beat for 3-4 minutes, until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. I recommend using a rubber spatula to scrape the side of the bowl so everything is getting mixed.
Step 4: Add the dry ingredients - the flour, baking soda, baking powder, salt and cornstarch. Mix on low until just combined.
Step 5: Add all three types of chocolate chips to the cookie dough in the bowl.
Step 6: Stir everything together until just combined. Divide the dough into 8 large cookie dough balls. If you find the dough is too sticky, you can place it in the fridge for 20-30 minutes to chill.
If your cookie dough seems too sticky, place it in the fridge for 20-30 minutes to firm up!
Step 7: Use your thumbs to create a well in each cookie dough ball. Take the frozen nutella out of the freezer and place one in each well. Use your fingers to cover the chocolate ball completely in cookie dough. If you feel like your cookie dough has gotten warm from doing all of this, place in the fridge for 15-20 minutes.
Step 8: Line two baking sheets with parchment paper. Place 4 cookies on each sheet, so they have plenty of space. Bake one sheet at a time (keeping the other sheet of cookies in the fridge) in the oven preheated to 400°Fahrenheit/205°Celsius for 11-13 minutes. Let the cookies sit for at least 15 minutes as they need to firm up.
Expert Tips & Tricks
- Kitchen Scale: I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Bakery Style Cookies: Once the chocolate filled cookies come out of the oven, I use a large biscuit cutter to scoot the cookies and make it perfectly round. I then press extra chocolate chips on top of each cookie.
- Chocolate Hazelnut Spread: I have tested this cookie recipe with both Nutella and a store brand version of chocolate hazelnut spread. I noticed with the store-brand version that the chocolate filling was much more melty after baking, while the Nutella was firmer.
- Cold Butter: Usually I always say start with room temperature ingredients, but this time you want your butter to be cold!
- Chilling the Cookie Dough: if your kitchen is cold and you started with cold butter, you shouldn't have to chill the cookie dough. But, while testing this recipe several times I found that on some days my cookie dough was warm. If that happens to you, just place it in the fridge for 20-30 minutes to firm up!
- Chocolate Chips: this might seem like a lot of chocolate chips, but the mix-ins help keep the dough together. Feel free to swap out the chocolate chips for your favorite type of baking chip! Just make sure you use an equal amount.
Recipe FAQs
These chocolate filled cookies are based off of Levain bakery cookies, so they are meant to be giant! If you want smaller chocolate chip cookies, try out my chocolate chip pecan cookies.
Keep in an airtight container at room temperature for up to 3-4 days. They will be at their gooiest on the first day!
I typically bake my cookies at 350ºFahrenheit, but I really wanted that Levain bakery style look, so I experimented with various oven temperatures. What I discovered was that baking them at 350ºFahrenheit resulted in flatter cookies, whereas using a higher temperature for a shorter duration yielded beautifully tall and thick cookies.
My favorite type of chocolate for cookies is semi-sweet chocolate or dark chocolate, as that balances out the sweetness of the cookie dough. You can use whatever type of chocolate chip you want in this chocolate filled cookie recipe though!
Try these cookie-related recipes next!
If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!
Recipe
Chocolate Filled Cookies
Ingredients
- 8 tablespoons chocolate hazelnut spread
- ½ cup unsalted butter cold and cubed
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs cold
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- 2 cups semisweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Line a baking tray or a large plate with parchment paper. Scoop out 8 tablespoons of Nutella and place on to the paper, then put in the freezer for at least 30 minutes, or until firm.8 tablespoons chocolate hazelnut spread
- Preheat the oven to 400℉/205℃ and line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the white sugar and light brown sugar. Beat for 3-4 minutes until light and fluffy.½ cup unsalted butter, ¼ cup granulated sugar, ¾ cup light brown sugar
- Add the eggs one at a time, ensuring thorough mixing after each addition. It's helpful to use a rubber spatula to incorporate any dough clinging to the sides of the bowl.2 large eggs
- Add the dry ingredients to the bowl and mix on low speed until just combined.2 ¼ cup all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon cornstarch, 1 teaspoon kosher salt
- Add all of the chocolate chips and mix until just combined on low speed.1 cup white chocolate chips, 2 cups semisweet chocolate chips, ½ cup milk chocolate chips
- Divide the dough into 8 large cookie dough balls. If you find the dough is sticky, place in the fridge for 20-30 minutes to firm up.
- Use your thumbs to create a well in the middle of each cookie dough ball. Take the chocolate hazelnut spread out of the freezer, and place on into each well. Use your hands to cover the chocolate ball completely with cookie dough.
- Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey in the middle! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.
Yon
Absolutely delicious!! Super easy to make and no chill time as stated which saves! I followed the recipe exactly and they are insanely soft and chewy. 10/10 would recommend!
Ella
Thank you so much for your review!