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Nutella-Stuffed Chocolate Chip Cookies Recipe

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4.2 from 6 reviews

These Nutella Stuffed Cookies offer a delightful surprise of creamy hazelnut chocolate spread hidden inside soft, chewy cookies. With a rich dark chocolate boost and a perfect balance of sweetness, they are an irresistible treat perfect for any chocolate lover.

Ingredients

Nutella Filling

  • 1 cup Nutella (270 grams)

Cookie Dough

  • ½ cup unsalted butter (113 grams, melted, 1 stick)
  • ½ cup brown sugar (107 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg (50 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 cups all-purpose flour (240 grams)
  • ½ teaspoon baking soda (3 grams)
  • ½ teaspoon kosher salt
  • 3 ounces finely chopped dark chocolate (85 grams, or chocolate chips)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Freeze Nutella Scoops: Line a large baking sheet with parchment paper. Using a ½-tablespoon measuring spoon, scoop heaping portions of Nutella onto the sheet, ensuring you have 24 scoops. Freeze these for at least 20 minutes until they harden, making them easier to handle.
  3. Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the melted butter, brown sugar, and granulated sugar until light and fluffy. This creates the sweet base of the cookie dough.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until fully incorporated, providing moisture and flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing lightly after each addition to form a soft cookie dough. Then fold in the finely chopped dark chocolate for extra chocolate bursts.
  7. Form Cookie Dough Balls with Nutella Center: Remove the Nutella from the freezer. Using a cookie scoop, take a portion of the cookie dough and flatten it slightly in your palm. Place a frozen Nutella scoop in the center, then gently roll the dough around it to fully enclose the filling, forming a smooth ball. Place each filled dough ball onto a baking sheet prepared for baking.
  8. Chill Cookie Dough Balls: Refrigerate the cookie dough balls for 5 minutes. This helps the dough firm up slightly to prevent spreading too much during baking.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges are set and the centers look slightly soft. Remove from the oven and let them cool on a wire rack to finish setting and cool completely.

Notes

  • Freezing the Nutella scoops solidifies the filling, making it easier to encase in the dough and helps prevent it from leaking out while baking.
  • Chilling the formed cookie dough balls before baking controls spreading for a thicker cookie.
  • Use good quality dark chocolate for the best flavor contrast with the sweet Nutella.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://cozyplatter.com/nutella-stuffed-chocolate-chip-cookies-recipe/