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Gianduja Stuffed Chocolate Chip Cookies

The most delicious chocolate chip cookie stuffed homemade nutella, also called gianduja, and it's a heavenly blend of hazelnuts and chocolate. You will love these!
5 from 1 review
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Course: Dessert
Cuisine: Cookies
Keyword: Gianduja, Chocolate, Hazelnuts, Cookie, Chocolate Chips, Dessert, Baking, Stuffed Cookies

Ingredients

For the Gianduja

  • 1 1/2 cups (192 g) Diamond Chopped Hazelnuts, (toasted)
  • 1 1/2 cups (180 g) dark chocolate, (finely chopped)
  • 3 tablespoons (40 g) light or dark brown sugar*, (packed)
  • 3 tablespoons (43 g) unsalted butter, ( room temperature)
  • 2 teaspoons real vanilla extract
  • ½ teaspoon sea salt
  • 1/2 cup (120 ml) heavy whipping cream, (room temperature)

For the Cookie

  • 2 cups 420 g light or dark brown sugar*, (packed)
  • 8 tablespoons (113 g) unsalted butter, ( room temperature)
  • 1⁄2 cup (120 ml) sunflower seed oil, (or other neutral oil)
  • 2 large eggs, (room temperature)
  • 1 tablespoon (15 ml) real vanilla extract
  • 1 1/2 cups (204 g) all-purpose flour
  • 1 1/4 cups (150 g) white whole-wheat flour
  • 2 teaspoons (7 g) baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (240 g) dark chocolate chips

Instructions

For the Gianduja

  • Place the hazelnuts in the bowl of a food processor fitted with the blade attachment and run the machine until fine and resembling cornmeal or fine breadcrumbs. This can take up to 10 minutes, so be patient. Take 1/4 cup (32 g) of ground hazelnuts out of bowl and set aside to add to the cookie base. Add in the chocolate, brown sugar, butter, vanilla and sea salt and run the machine until the mixture is thick, smooth and has formed a large mass. With the machine running, slowly drizzle in the cream and run until a smooth, glossy mixture has formed. I left the hazelnuts a wee on the coarser side for texture, but go as smooth or coarse as desired. Scoop the mixture into a clean jar and set in the fridge to chill for 60 minutes.
  • Line a baking sheet with parchment paper. Once chilled, use a 2-teaspoon cookie scoop/melon baller/two spoons to grab 2-teaspoon mounds. Mold into little balls and place on the baking sheet. It can be a bit tough to handle, but the cooler the mixture the easier it will be. Set the baking sheet in the fridge or freezer to chill while you make your cookie dough. You don’t want them to become frozen solid, just chilled through. So if you wanted to store overnight, cover tightly and stash in the fridge instead of the freezer.

For the Cookie

  • In an electric stand mixer fitted with the paddle attachment cream the brown sugar and butter for 5 minutes until smooth, light and creamy. With the machine on low, drizzle in the oil until it is fully emulsified into the mixture; this should take several minutes. With the machine on low, add in the eggs one at a time, making sure the first is completely blended before adding in the next. Finally add in the vanilla and run the machine on low for one minute more. 
  • In a large bowl, whisk together the all-purpose flour, white whole-wheat flour, 1/4 cup ground hazelnuts, baking powder, baking soda and sea salt. Add to the butter mixture and run the machine on low for 1 minute or until the mixture is blended but you still see streaks of flour. Add in the chocolate chips and run the machine for 30 seconds more or until they are evenly distributed throughout the dough. It’s important not to over-mix at this point as we don’t want tough cookies. Press a layer of plastic wrap over the cookies and set the dough in the fridge to chill a bit while you pre-heat your oven, this will make it easier to work with.
  • Heat your oven to 350F (177C). Line several baking sheet with parchment paper.
  • When ready to assemble grab 1/4 cup of dough and gently form into a ball. Using your finger, press an indent in the center, place a chilled Gianduja mound in the center and cover with the cookie dough. Set on the baking sheet leaving 3 inches between dough balls. If you have extra chocolate chips, set some over the top (I like to do this with my cookies so they look super chocolatey and pretty). Bake in the center of the over for 13 minutes and let cool completely on the baking sheet. We slightly underbake these and let them finish baking and cooling on the baking sheet so we have a soft, chewy cookie with slightly crispy edges. Yes. Yes, please.

Notes

*I like dark brown sugar for both the gianduia and the cookie base, but feel free to use dark or light.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo