Nutella Stuffed Chocolate Chip Cookies

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5 from 1 vote

Nutella Stuffed Chocolate Chip Cookies

These Nutella stuffed chocolate chip cookies are thick, soft, and filled with a gooey chocolate-hazelnut center.

Prep Time25

Cook Time14

Chilling Time2

Total Time2 39

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 374kcal

Author: Heather Perine

Ingredients

¾ cup (210 g) Nutella
2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
¾ cup (170 g, 1 ½ sticks) unsalted butter melted and slightly cooled
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg room temperature
1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 ½ cups (255 g) semi-sweet chocolate chips

Instructions

On a wax paper or parchment lined baking sheet, dollop nutella in about 2 teaspoon amounts. You can also put the Nutella into a piping bag and pipe the centers. You will need 16 Nutella centers. I like to take a wet finger and smooth the tops of the centers. Place in the freezer for one hour while you make the cookie dough. ¾ cup (210 g) Nutella
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combined. ¾ cup (170 g, 1 ½ sticks) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the flour mixture and chocolate chips. Let the dough sit for 10 minutes to thicken up before scooping. 1 ½ cups (255 g) semi-sweet chocolate chips
Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Flatten each cookie dough ball and place a Nutella center in the middle of the cookie dough. Fold the cookie dough around the Nutella center. Place the cookie dough balls on a wax paper or parchment lined baking sheet. Cover and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat.
Place cookie dough balls spaced a few inches apart. Bake only six at a time as the cookies are large. Keep others refrigerated and covered while each batch is baking.
Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Video

Notes

Storage: Store baked cookies covered at room temperature for up to one week.
Freezing: To freeze unbaked cookies: Stuff and shape the cookie dough balls, then place them on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time. To freeze baked cookies: Let the cookies cool completely, then place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.

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