Why You’ll Adore These Chocolate Filled Cookies!

• Authentic Levain Bakery Style: This chocolate filled cookie recipe is specifically designed to replicate the beloved Levain Bakery experience. You’ll get 8 magnificently giant cookies with that characteristic crispy exterior and an incredibly soft, tender, and gooey center – a true masterpiece for cookie aficionados.
• Ultimate Chocolate Overload: Prepare for a chocolate explosion! We don’t just stop at a chocolate filling; our rich cookie dough is generously studded with three different types of chocolate chips: semi-sweet, white, and milk chocolate. This blend creates a complex and deeply satisfying chocolate flavor in every bite, making these Nutella stuffed cookies an absolute dream for any chocolate lover.
• Effortless 1-Bowl Recipe: Forget about a sink full of dishes! This streamlined recipe allows you to prepare the entire cookie dough in just one mixing bowl. This means minimal cleanup and maximum enjoyment, making the baking process as stress-free as possible.
• Irresistibly Thick and Soft with a Gooey Middle: These cookies boast a perfect texture profile. They are impressively thick and wonderfully soft throughout, offering a delightful chewiness. The true magic, however, lies in their molten, gooey center, especially when enjoyed warm. For me, this is the epitome of cookie perfection!

Essential Ingredients for Your Perfect Chocolate Filled Cookies

Crafting these extraordinary chocolate filled cookies requires a selection of high-quality, yet simple ingredients. Each component plays a crucial role in achieving that signature Levain Bakery-style thickness, softness, and decadent flavor. Here’s a closer look at the key players you’ll need, along with a brief explanation of their importance:

• Cornstarch: This seemingly small addition makes a huge difference! Incorporating cornstarch into your cookie dough is the secret to achieving that wonderfully soft, tender, and slightly chewy texture that prevents the cookies from becoming cakey. It truly contributes to the melt-in-your-mouth quality.
• Butter: For the richest flavor and creamiest texture, I highly recommend using European-style butter, such as Kerrygold. These butters typically have a higher butterfat content compared to standard American butters, which translates to a more luxurious, richer, and distinctly creamy cookie. The butter should be cold and cubed for this recipe, which is a key factor in achieving the desired thick cookie structure.
• Chocolate Chips (Three Types!): To ensure a truly “chocolate overload” experience, these cookies are generously packed with three different varieties of chocolate chips! We use a combination of semi-sweet chips for classic chocolate flavor, white chocolate chips for a sweet, creamy contrast, and milk chocolate chips for an extra layer of milky richness. This trio creates a dynamic and irresistible chocolatey profile throughout the cookie. Feel free to adjust the ratios or substitute with your favorite baking chips, as long as you maintain the total quantity.
• Chocolate Hazelnut Spread: This is the heart of our chocolate filled cookies! A generous dollop of delicious chocolate hazelnut spread, like Nutella or your preferred grocery store brand, forms the molten, gooey center. I’ve personally tested this recipe with both Nutella and various store brands. While both deliver a fantastic result, I’ve observed that store-brand versions tend to yield a slightly more melty, liquid-like filling after baking, whereas Nutella often remains a bit firmer in texture. Choose based on your preference for gooeyness!

For a comprehensive list of all ingredients and precise quantities, please refer to the detailed recipe card below.

Creating these incredible Levain Bakery-style chocolate filled cookies is a rewarding process. Follow these detailed steps to ensure your cookies turn out perfectly thick, soft, and bursting with gooey chocolate hazelnut deliciousness.

Step 1: Prepare the Chocolate Hazelnut Filling. Begin by lining a plate or a small baking sheet with a piece of parchment paper. Using a tablespoon or a small cookie scoop, measure out 8 generous tablespoons of your chosen chocolate hazelnut spread. Arrange these scoops evenly on the parchment paper. Place the plate or sheet into the freezer and chill until the spread is firm, which usually takes about 20-30 minutes. This crucial step prevents the filling from melting out of the cookies too quickly during baking.

Step 2: Cream the Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, combine the cold, cubed butter with both the white granulated sugar and the light brown sugar. Beat these ingredients together on medium-high speed for a good 3-4 minutes. Continue mixing until the mixture becomes noticeably light in color and achieves a fluffy, airy texture. This aeration is key to the cookie’s final texture.

Step 3: Incorporate the Eggs. Add the cold large eggs to the creamed butter and sugar mixture, one at a time. After each egg addition, beat thoroughly until it is fully incorporated into the dough. It’s highly recommended to pause and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are evenly mixed, leaving no dry pockets or unmixed portions.

Step 4: Add the Dry Ingredients. Gradually add all the dry ingredients into the wet mixture: the all-purpose flour, baking soda, baking powder, kosher salt, and cornstarch. Mix on a low speed until the dry ingredients are just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies due to gluten development.

Step 5: Fold in the Chocolate Chips. Now for the fun part! Add all three types of chocolate chips (white, semi-sweet, and milk chocolate) into the cookie dough in the bowl. This generous amount of mix-ins is crucial for that “chocolate overload” experience.

Step 6: Finish Mixing and Divide the Dough. Gently stir everything together on low speed until the chocolate chips are just evenly distributed. Again, avoid overmixing. Once combined, divide the dough into 8 equal, large cookie dough balls. These are going to be giant cookies! If you find the dough to be too sticky or difficult to handle at this point, transfer the bowl to the refrigerator and chill the dough for 20-30 minutes to help it firm up.

Step 7: Stuff the Cookies. Take each cookie dough ball and use your thumbs to create a deep well in its center. Retrieve the frozen chocolate hazelnut spread scoops from the freezer. Place one frozen scoop into the well of each cookie dough ball. Carefully use your fingers to completely encase the chocolate hazelnut ball with cookie dough, sealing it completely. Ensure there are no visible gaps where the filling could escape during baking. If, after handling, your cookie dough feels warm or very soft, place the stuffed cookie dough balls back into the fridge for another 15-20 minutes to firm up.

Step 8: Bake to Perfection. Line two large baking sheets with fresh parchment paper. Place no more than 4 stuffed cookie dough balls on each sheet, ensuring they have ample space to spread without touching. It’s crucial to bake these cookies one sheet at a time to maintain consistent oven temperature and prevent overcrowding, which can lead to uneven baking. Keep the unbaked cookie dough balls in the refrigerator while the first batch bakes. Preheat your oven to a high temperature of 400°Fahrenheit (205°Celsius). Bake for 11-13 minutes, or until the edges are light golden brown and set, but the centers still look slightly soft. Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 15 minutes. This resting period is absolutely essential for the cookies to firm up and for the gooey chocolate hazelnut filling to set slightly, preventing a molten mess when you bite into them. Patience is key for the ultimate gooey middle!

Mastering Your Chocolate Filled Cookies: Expert Tips & Tricks

Achieving bakery-quality chocolate filled cookies at home is easier than you think with these insider tips and tricks. These pointers will help you perfect your technique and ensure every batch is as delicious as the last.

• Embrace Your Kitchen Scale: For baking, precision is paramount, and a digital kitchen scale is your best friend. I cannot stress enough the importance of measuring ingredients by weight (the metric way) rather than by volume (cups). It eliminates inconsistencies that can arise from different packing methods and ingredient densities, making a colossal difference to the consistency and success of your bakes. Most of my recipes are developed with metric measurements for this very reason.
• Achieve That Perfect Bakery Style Look: To give your chocolate filled cookies that professional, perfectly round, Levain Bakery-style appearance, here’s a trick: immediately after taking the cookies out of the oven, use a large biscuit cutter (or an overturned bowl slightly larger than your cookie) to gently “scoot” the warm cookies into a perfect circular shape. The heat allows them to be malleable. For an extra touch of visual appeal and even more chocolate, gently press a few additional chocolate chips onto the tops of each cookie while they’re still warm and soft.
• Choosing Your Chocolate Hazelnut Spread: The type of chocolate hazelnut spread you use can impact the final texture of your filling. I’ve tested this cookie recipe extensively with both brand-name Nutella and various store-brand versions. My observation is that store-brand chocolate hazelnut spreads tend to result in a much more melty and liquid-like gooey filling after baking. Nutella, on the other hand, often holds its shape a bit more, offering a slightly firmer, yet still soft and decadent, center. Experiment to find your preferred level of gooeyness, or even try other fillings like peanut butter or caramel for a twist!
• The Power of Cold Butter: Unlike many cookie recipes that call for room temperature butter, this recipe specifically benefits from cold butter. Starting with cold, cubed butter helps create a thicker, chewier cookie that spreads less during baking. The colder fat takes longer to melt, contributing to the cookie’s impressive height and preventing it from becoming flat and overly crisp.
• Strategic Chilling of the Cookie Dough: The need to chill your cookie dough can vary based on several factors, including your kitchen’s temperature and the initial temperature of your ingredients. If you started with cold butter and your kitchen is cool, you might not need to chill the dough at all. However, during my recipe testing, I found that on warmer days or after extensive handling, the dough can become quite soft and sticky. If this happens, simply place the divided cookie dough balls in the refrigerator for 20-30 minutes. This firming-up period is essential to prevent excessive spreading in the oven and ensures those beautifully thick cookies.
• The Role of Chocolate Chips: This recipe calls for a substantial amount of chocolate chips, and for good reason! Beyond providing an incredible flavor burst, the mix-ins actually help with the structure of the cookie dough, preventing it from spreading too much and contributing to that desirable thick texture. Feel empowered to customize your chocolate chip selection; swap out any of the three types for dark chocolate, butterscotch, or even chopped nuts! Just ensure you use an equal total amount to maintain the dough’s consistency.
• Don’t Overmix Dry Ingredients: Once you add the flour mixture, mix only until just combined. Overmixing develops gluten, which can lead to tough, dense cookies instead of the soft, tender ones we’re aiming for.
• Bake One Sheet at a Time: For consistent results and even baking, always bake only one sheet of cookies at a time in the center rack of your oven. This prevents temperature fluctuations and ensures proper heat circulation around each cookie. Keep any unbaked dough in the refrigerator.
• Cooling Rack is Key: After the initial cooling period on the baking sheet, transfer your cookies to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows for even cooling.

These particular chocolate filled cookies are specifically designed to be giant, inspired by the generous size of Levain Bakery cookies. Their impressive thickness and gooey center are hallmarks of their large format. If you’re looking for smaller, more traditional chocolate chip cookies, I recommend trying out my chocolate chip pecan cookies, which are scaled for a smaller bite while still being incredibly delicious. Adjusting this specific recipe to a smaller size might alter the bake time and the signature gooey center.

To maintain their freshness and deliciousness, store these chocolate filled cookies in an airtight container at room temperature. They will remain wonderfully soft for up to 3-4 days. While they are delightful at any time, they are undeniably at their most gooey and irresistible on the first day, especially when slightly warm!

I typically bake most of my cookies at 350ºFahrenheit, but for these Levain Bakery-style chocolate stuffed cookies, a higher temperature of 400ºFahrenheit is key to achieving their signature look and texture. Through extensive experimentation, I discovered that baking them at 350ºFahrenheit consistently resulted in flatter cookies. The higher oven temperature for a shorter duration creates a quick crust on the outside, which helps the cookies rise tall and thick, trapping the moisture and creating that perfectly gooey interior without overbaking the edges. It’s a trick that locks in the height and prevents excessive spreading!

The “best” chocolate really comes down to personal preference, but generally, for cookies, I find that semi-sweet chocolate or dark chocolate offers the ideal balance. Their slight bitterness helps to perfectly complement and cut through the sweetness of the cookie dough, creating a more complex flavor profile. However, this chocolate filled cookie recipe is incredibly versatile! Feel free to use whatever type of chocolate chips you love most – whether it’s milk chocolate for extra sweetness, white chocolate for a creamy touch, or a mix of all three to achieve a multi-layered chocolate experience.

Absolutely! Freezing the raw cookie dough is a fantastic way to enjoy freshly baked cookies whenever a craving strikes. After you’ve stuffed the cookie dough balls with the chocolate hazelnut spread, place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen dough balls to an airtight freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time, or let them sit at room temperature for about 30 minutes before baking as usual.

Several factors can contribute to flat cookies. Firstly, ensure your butter was cold and cubed, not softened or melted. Cold butter helps maintain the cookie’s structure. Secondly, make sure your chocolate hazelnut filling was well-frozen before stuffing; a soft filling can cause the dough to warm up and spread. Thirdly, proper chilling of the dough (especially if it felt sticky) is crucial. A warm dough spreads much faster. Lastly, verify your oven temperature with an oven thermometer. If your oven runs cooler than it indicates, the cookies will bake slower and spread more before setting. Baking one sheet at a time also helps maintain consistent oven temperature.

Expand Your Cookie Repertoire with These Delicious Recipes!

If you loved these chocolate filled cookies, you’re sure to enjoy exploring more of my delightful cookie creations. From fruity to extra chocolatey, there’s a cookie for every mood!

If you’ve made this incredibly satisfying recipe, don’t forget to leave a ⭐️ rating and a thoughtful review below! Your feedback is invaluable and truly helps others discover and enjoy these recipes. I absolutely love seeing your culinary creations, so please tag me on Instagram @alpineella when you share your delicious results! You can also stay updated with my latest recipes and baking adventures by following along on Pinterest, Facebook, and TikTok!

Chocolate Filled Cookies

Ella Gilbert

Nutrition Information