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Giant Double Chocolate Crinkle Cookies with Nutella

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These bakery-style giant double chocolate crinkle cookies are fudgy, chewy, and feature a gooey Nutella center. With a crackly powdered sugar crust and rich chocolate flavor, they’re a showstopping treat that’s surprisingly easy to make at home.

Ingredients

Scale
  • 12–14 teaspoons Nutella (about 5g each), chilled
  • 2 cups (240g) all-purpose flour
  • 2/3 cup (60g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (120g) semi-sweet or dark chocolate chips
  • Powdered sugar, for rolling

Instructions

  1. Scoop 12-14 teaspoons of Nutella onto a parchment-lined plate and freeze for at least 30 minutes.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in eggs, one at a time, then add vanilla extract. Mix until glossy and thick.
  5. Gradually stir in the dry ingredients until just combined. Do not overmix.
  6. Fold in chocolate chips.
  7. Cover dough with plastic wrap and refrigerate for at least 45 minutes (up to overnight).
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Using a large cookie scoop (2-3 tbsp), scoop dough and flatten gently. Place a frozen Nutella mound in the center and wrap dough around it, sealing well.
  10. Roll each dough ball generously in powdered sugar.
  11. Arrange cookies at least 3 inches apart on baking sheets. Bake for 12-14 minutes, until tops are cracked and edges are set but centers are still soft.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve slightly warm for gooey centers.

Notes

Freeze Nutella mounds before stuffing to prevent leaking. Don’t overmix the dough for tender cookies. Roll generously in powdered sugar for the best crinkle effect. Dough can be made ahead and frozen. For gluten-free or dairy-free versions, substitute with appropriate flour and butter alternatives. Serve slightly warm for the ultimate gooey center.

Nutrition

Keywords: double chocolate, crinkle cookies, Nutella, stuffed cookies, giant cookies, bakery style, easy dessert, chocolate cookies, homemade cookies, gooey center

Find it online: https://magnetmeal.com/giant-double-chocolate-crinkle-cookies-with-nutella-easy-homemade-recipe/