1-First, cream the cold butter and sugar on high speed until light and fluffy, which takes about 3-4 minutes this step builds the base for a soft texture. Next, beat in the eggs one at a time, mixing well after each to ensure they’re fully incorporated. On low speed, add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until just combined and smooth.

2-Stir in 1 cup of the chocolate chips, reserving the rest for later. Chill the dough for 30-60 minutes until it’s cold but firm, which helps prevent spreading. Preheat your oven to 410°F and line your baking sheets with parchment paper or silicone mats.

3-Divide the dough into 8 equal portions, about 4.5 oz each, and flatten each into a disc. Place 1.5 tablespoons of chocolate-hazelnut spread in the center of each disc, then wrap the dough around it tightly to seal and shape into a ball. For more tips on fillings, you can explore our chocolate brownies recipe which uses similar techniques.

4-Arrange 4 balls per sheet, spaced 2 inches apart, and press 5-6 reserved chocolate chips on top. Bake one sheet at a time on the middle rack for about 11 minutes, until the surface is dry and the cookies look nearly set but slightly darker in the center. Let them cool on the sheet for at least 20 minutes to set before enjoying the molten goodness.