Watch the Full Step-by-Step
Servings: 12
- Baking sheet
- Small saucepan
- Piping bags
- Kitchen scale
INGREDIENTS
- 5.3 ounces/150 grams dark chocolate, finely chopped
- 1.8 ounces/50 grams milk chocolate, finely chopped
- 3.5 ounces/100 grams unsalted butter
- 2 large eggs
- ½ cup/100 grams granulated sugar
- ¾ cup/100 grams all-purpose flour
- ¼ cup/25 grams unsweetened cocoa powder
- ½ teaspoon baking powder
- Pinch of salt
- Chocolate-hazelnut spread, for filling
INSTRUCTIONS
- Melt the dark chocolate, milk chocolate and butter in a microwave in 20-second intervals, stirring after each, or in a small saucepan over low heat. Stir until smooth.
- Whisk the eggs and sugar in a large bowl until smooth and well combined. Gradually whisk in the melted chocolate mixture.
- Add the flour, cocoa powder, baking powder and salt. Stir just until no dry streaks remain. Refrigerate the dough for 30 minutes.
- Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
- Scoop the dough into 12 to 14 portions and roll into balls. Arrange on the prepared baking sheet, leaving about 2 inches/5 centimeters between them.
- Sprinkle lightly with flaky sea salt.
- Bake until the cookies are cracked on top and set around the edges but still very soft in the centers, about 10 minutes.
- While the cookies are hot, pipe chocolate-hazelnut spread into the centers. Serve warm or let cool until just set.