Decadent Double-Stuffed Chocolate Chip Cookies
There’s something unapologetically joyful about biting into a cookie that doesn’t hold back. Our Decadent Double-Stuffed Chocolate Chip Cookies are exactly that kind of joy—bold, buttery, and blissfully over the top. Imagine the familiar comfort of a golden-brown cookie giving way to a molten river of rich, velvety chocolate at the center. It’s the flavor of childhood nostalgia reimagined for grown-up indulgence: crisp edges that snap ever so slightly before melting into a soft, chewy interior that keeps you coming back for “just one more.” Each bite is a study in contrast—warm and cool, crisp and creamy, classic and daring.
3 reasons you’ll love these cookies
These cookies don’t whisper; they make an entrance. They’re the kind you bake when you want to impress guests, reward yourself, or turn an ordinary afternoon into a small celebration. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or simply enjoy one fresh from the pan when the chocolate is still molten and the kitchen smells like heaven. Whether you’re baking for company or pure self-care, this recipe is your invitation to slow down, savor deeply, and rediscover why simple things—done decadently—are often the most memorable.
Flavor Variation Ideas
Swap out the semi-sweet chocolate chips with white chocolate chips and incorporate chopped macadamia nuts for a rich, nutty twist. For an added flavor boost, try adding a teaspoon of almond extract to the dough.
Fold in shredded coconut and chopped pecans into the dough. Substitute the chocolate hazelnut spread with a thick layer of dulce de leche to bring a tropical flair to each bite.
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How to make hazelnut spread from scratch: Roast 1 cup of raw hazelnuts at 350°F for 10-15 minutes, then rub off most of the skins. Blend into a paste with 2 tablespoons powdered sugar and 1-2 tablespoons vegetable oil (or hazelnut oil). For a chocolaty version, add 1 tablespoon cocoa powder. Store in the fridge for up to two weeks. Use as a cookie filling or toast spread.
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Ingredients
- 1 cup unsalted butter softened
- 2/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 1 cup chocolate hazelnut spread
Instructions
Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring well integration after each addition, then incorporate 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the creamed mixture, beating until thoroughly combined.
- Fold in the 2 cups of semi-sweet chocolate chips to the dough and set aside.
Stuff the Cookies:
- Take a tablespoon of cookie dough and flatten it slightly in your hand.
- Place a small spoonful (about a teaspoon) of chocolate hazelnut cream in the center of the flattened dough.
- Cover the chocolate hazelnut cream with another tablespoon of flattened cookie dough. Pinch the edges together to seal the filling inside completely.
- Repeat with the remaining dough and chocolate hazelnut cream, spacing the stuffed cookies on the prepared baking sheets about 2 inches apart.
Bake the Cookies:
- Bake in the preheated oven for about 12-15 minutes or until the cookies are lightly golden around the edges but still soft in the center.
- After baking, allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Video
Notes
Enjoy these double-stuffed chocolate chip cookies warm for a gooey, rich chocolate hazelnut center, accompanied by a glass of cold milk or your favorite beverage.
I tried this recipe for a family gathering and it was a hit! The flavors melded together perfectly and it was surprisingly easy to make.
I’m overjoyed to hear that the recipe was a hit at your dinner table.
Wow, this recipe is incredible! I\’m not usually one for cooking, but the detailed instructions made this so simple to prepare.
I’m overjoyed to hear that the recipe was a hit at your dinner table.