Nutella-Stuffed Chocolate Chip Cookies are an indulgent twist on the classic cookie, featuring a gooey, chocolate-hazelnut center hidden inside a chewy, buttery chocolate chip cookie. Perfect for Nutella lovers, these cookies are a delightful treat that’s sure to impress.
Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spoon or cookie scoop
- Freezer
Ingredients:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
For the Filling:
- 1/2 cup Nutella (chocolate-hazelnut spread)
Instructions:
- Prepare the Nutella Filling:
- Line a baking sheet with parchment paper. Spoon small dollops (about 1 teaspoon each) of Nutella onto the sheet. You should get around 20-24 dollops.
- Place the baking sheet in the freezer for at least 30 minutes, or until the Nutella dollops are firm.
- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Assemble the Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen Nutella dollop in the center and fold the dough around it, sealing the edges completely. Roll the dough into a ball and place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may appear slightly underbaked, but they will continue to firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate gooey Nutella experience.
Tips:
- Make Ahead: You can prepare the Nutella dollops ahead of time and keep them in the freezer until ready to use.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked stuffed cookie dough balls for future baking.
- Variation: Add a sprinkle of sea salt on top of the cookies before baking for a sweet-salty flavor combination.
Nutella-Stuffed Chocolate Chip Cookies are a delightful twist on the classic, offering a delicious surprise with every bite. The rich, gooey Nutella center contrasts beautifully with the chewy cookie and melty chocolate chips. These cookies are sure to be a hit with anyone who loves chocolate and hazelnut!
Nutella-Stuffed Chocolate Chip Cookies
Nutella-Stuffed Chocolate Chip Cookies are an indulgent twist on the classic cookie, featuring a gooey, chocolate-hazelnut center hidden inside a chewy, buttery chocolate chip cookie.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spoon or cookie scoop
- Freezer
Ingredients
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- For the Filling:
- 1/2 cup Nutella chocolate-hazelnut spread
Instructions
- Prepare the Nutella Filling:
- Line a baking sheet with parchment paper. Spoon small dollops (about 1 teaspoon each) of Nutella onto the sheet. You should get around 20-24 dollops.
- Place the baking sheet in the freezer for at least 30 minutes, or until the Nutella dollops are firm.
- Preheat the Oven and Prepare the Baking Sheet:
- Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Assemble the Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen Nutella dollop in the center and fold the dough around it, sealing the edges completely. Roll the dough into a ball and place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies may appear slightly underbaked, but they will continue to firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate gooey Nutella experience.
Notes
Make Ahead: You can prepare the Nutella dollops ahead of time and keep them in the freezer until ready to use.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked stuffed cookie dough balls for future baking.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze the unbaked stuffed cookie dough balls for future baking.
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