Ingredients
2½cupsall-purpose flour,spoon and leveled
2tbspunsweetened natural cocoa powder
1tspbaking soda
½tspsalt
¾cupunsalted butter,softened to room temperature
¾cuplight brown sugar,or dark, packed
½cupgranulated sugar
1large egg,at room temperature
1tsppure vanilla extract
¾cupNutella
1cuphazelnuts,chopped heaping
28soft caramel candies
coarse salt or sea salt,for topping, optional
Preparation
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth. Add the egg and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and Nutella and beat on high until completely combined.
Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Beat in the hazelnuts. The dough will be thick, yet airy and sticky. Cover and chill the dough for at least 3 hours in the refrigerator. If chilling for longer (up to 3 days), allow the dough to sit at room temperature for at least 30 minutes before scooping and baking.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Cookie dough will be firm after chilling but will come together with the warmth of your hands. Measure 1 scant Tablespoon of cookie dough and roll into a ball.
Indent a thumb into it. Place caramel candy inside (see recipe note.) Take another 1 scant Tablespoon of cookie dough and use it to completely cover the caramel candy on top. Roll the caramel-stuffed dough into an even ball. Make sure the caramel is completely wrapped inside. Sprinkle with coarse salt. Repeat with remaining cookie dough and caramels.
Arrange cookie dough balls 3 inches apart on baking sheets. Place any remaining cookie dough balls in the refrigerator as you bake the other batches (best to keep those dough balls cold.)
Bake the cookies for about 13 to 14 minutes until the edges appear set. Caramel may have oozed out a little but that’s okay. The centers will look very soft and under-baked.
Remove from the oven and let cool on baking sheet for 5 minutes. The cookies will continue to “set” on the baking sheet during this time.
Transfer cookies to a wire rack to cool completely. Use a thin spatula to help transfer the cookies to the cooling rack, especially if some caramel oozed out.
