How to Make Hazelnut Cream Stuffed Cookies

• Prep: Spoon the hazelnut cream into 8 small portions and freeze until firm. This makes the cookies much easier to fill and shape.
• Mix the Butter and Sugar: Add the butter, brown sugar, and granulated sugar to a bowl. Mix only until combined and creamy. Do not overbeat.
• Add the Egg Yolk: Mix in the egg yolk and vanilla until incorporated.
• Add the Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix just until a cookie dough forms.
• Add the Chocolate: Gently fold the chocolate chips into the dough until evenly distributed.
• Portion: Divide the dough into approximately 90 g portions.
• Fill: Make a well in the center of each dough portion and place a frozen piece of hazelnut cream inside. Carefully bring the dough around the filling, seal it completely, and roll it into a thick ball.
• Freeze: Place the filled cookie dough balls in the freezer for at least 4 hours. Overnight is ideal.
• Bake: Bake the frozen cookies at 400°F (200°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 12 minutes.
• Cool: Let the cookies rest on the baking sheet before moving them. The centers will stay soft while the outside firms up as they cool.