I’m slowly chipping away at the Nutella overstock in my pantry, and next up are these Nutella Stuffed Chocolate Chip Cookies. The cookies are thin and crispy on the far edges with increasing chewiness as you move toward the soft gooey, Nutella center. They’re utterly delicious and ridiculously addictive. BUT… and it’s a big but… they’re a bit high maintenance to make. They’re a little like the stereotype of LA – good looking on the outside, but a lot of time and effort goes into creating that image of looking effortlessly fabulous. This recipe is not a quick weeknight baking project as the cookie dough and Nutella need to be chilled. Also scooping the Nutella and wrapping it in cookie dough gets to be a bit messy. That said, if you’re willing to invest the time and effort, these cookies do live up to the hype.
From the outside, these Nutella Stuffed Chocolate Chip Cookies look like any other basic chocolate chip cookie. But if you look closely at the center of the cookie, you’ll see a hint of the dark shadow of Nutella hiding just beneath the surface.
The layer of Nutella in the middle of the cookie may not be that pronounced when you look at it, but you definitely get a blast of Nutella to your tastebuds when you bite into the center of the cookie.
Nutella Stuffed Chocolate Chip Cookies
(Adapted from Somewhat Simple)
1 cup softened butter (2 sticks)
1 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
2 large eggs
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
- Line cookie sheets with parchment paper.
- Place Nutella in the freezer.
- Mix together the softened butter, white sugar, and brown sugar in a large bowl until creamy.
- Add vanilla extract.
- Add the eggs one at a time, mixing between each addition. Scrape down the bowl as needed.
- In a separate bowl mix together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the sugar mixture.
- Stir in the chocolate chips.
- Place the dough in the freezer until it firms up a bit but is still pliable enough to be flattened. (I initially refrigerated my dough overnight, but it didn’t harden enough for me to work with easily. So, I transferred my dough to the freezer for about 30 minutes)
- Preheat the oven to 350°F.
- Measure 1 1/2 to 2 tablespoons of dough and flatten it onto your palm. Put 1 teaspoon of Nutella in the middle (this works best when the Nutella has hardened a bit. Don’t try adding the Nutella when it’s still soft, as it will get all over the place and leak out the sides of the dough. Also, it’s helpful to use a small cookie scoop to do this so it doesn’t get so messy.), and fold the cookie dough around it. Add dough as needed to make sure the Nutella is totally covered by dough.
- Roll the dough into a ball.
- Place the cookie balls on a lined cookie sheet about 2 inches apart and slightly flatten the tops.
- Bake cookies for about 10 minutes until the edges start to turn golden brown. Don’t worry if the centers look pale as they’ll continue to cook as the cookies cool on the baking sheet.
- Cool on the cookie sheet for about 5 minutes before removing to a baking sheet to cool completely.