- 1 cup unsalted butter
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup unsweetened dutch processed cocoa powder
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cups semi-sweet chocolate chips
- 22 (1/2-inch) chocolate squares optional
- approximately 1 1/2 cups Nutella
Preheat the oven to 350°F. Grease 2 muffin tins.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs. Add in the cocoa powder and mix on low speed until blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in half the chocolate chips. If desired, you can refrigerate the dough for an hour to make it easier to work with, but since you are using muffin tins, you can also do it directly without the refrigeration.
- Make dough balls about 1 inch in diameter and flatten into the bottom of muffin pan molds. Add a generous 1 tbsp of Nutella to the center of each cookie. If desired, push a chocolate square into the Nutella. Take about half the amount of dough used for the bottom (so a dough ball about 1/2 inch in diameter), and smash between hands so it become thin and flat and large enough to lay over and cover the Nutella. Place the dough on top, and make sure to push on the sides to seal. Make sure this dough layer is only about half the size of the bottom, otherwise your cookie will be too thick. If your hands get too sticky at any point in this process, wash your hands before continuing, as it will be easier to handle the dough with freshly washed hands. Add a few chocolate chips on top of each one.
- Bake about 11-13 minutes. Use a fork or spatula to help you remove cookies from tins.