Nutella Stuffed Chocolate Chip Cookies Recipe
Introduction
These Nutella Stuffed Chocolate Chip Cookies combine classic chocolate chip goodness with a luscious, gooey hazelnut center. Perfectly soft and chewy, they offer a delightful surprise in every bite that’s sure to impress family and friends.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup Nutella (hazelnut spread)
- Sea salt for sprinkling (optional)
Instructions
- Step 1: Line a baking sheet with parchment paper and spoon 2-teaspoon sized dollops of Nutella onto it. Freeze for about 30 minutes until firm.
- Step 2: Preheat your oven to 350°F (175°C) and line another baking sheet with parchment paper.
- Step 3: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until smooth and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Step 5: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 7: Gently fold in the chocolate chips using a spatula or wooden spoon.
- Step 8: Using a scoop or your hands, take about 2 tablespoons of cookie dough and flatten it. Place a frozen Nutella dollop in the center and wrap the dough around it, ensuring it is fully sealed inside.
- Step 9: Place the cookies on the prepared baking sheet. If desired, sprinkle a little sea salt on top.
- Step 10: Bake for 12-15 minutes until the edges are golden but the centers remain soft.
- Step 11: Remove from the oven and let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra gooey centers, use a heaping teaspoon of Nutella for each dollop.
- Swap semi-sweet chocolate chips for dark or milk chocolate for a different flavor profile.
- Chill the cookie dough for 30 minutes before shaping to prevent spreading during baking.
- Try adding chopped hazelnuts to the dough for added crunch and texture.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften the Nutella center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different hazelnut spread instead of Nutella?
Yes, any compatible hazelnut spread or chocolate hazelnut spread can be used as a substitute, though flavors may vary slightly.
Why do I need to freeze the Nutella dollops before adding them to the dough?
Freezing the Nutella helps it hold its shape when wrapping in dough and prevents it from melting too quickly during baking, ensuring a gooey center rather than a melted mess.
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Nutella Stuffed Chocolate Chip Cookies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
Description
These Nutella Stuffed Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a gooey Nutella center hidden inside a soft, buttery cookie. Perfectly crisp on the edges and soft in the middle, these cookies combine the richness of semi-sweet chocolate chips with the irresistible creamy hazelnut spread for an indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Filling
- 1 cup Nutella (hazelnut spread)
Topping
- Sea salt for sprinkling (optional)
Instructions
- Prepare Nutella dollops: Line a baking sheet with parchment paper. Using a teaspoon, dollop 2-teaspoon sized mounds of Nutella onto the sheet. Place the sheet in the freezer for about 30 minutes until the Nutella is firm to the touch.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line another baking sheet with parchment paper for baking the cookies.
- Cream butter and sugars: In a large mixing bowl, beat together the room temperature butter, brown sugar, and granulated sugar until the mixture is smooth, light, and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract thoroughly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in chocolate chips: Gently fold the semi-sweet chocolate chips into the dough with a spatula or wooden spoon until evenly distributed.
- Form cookies with Nutella filling: Using a cookie scoop or your hands, take about 2 tablespoons of dough and flatten it in your palm. Place one frozen Nutella dollop in the center, then carefully wrap the dough around it, sealing the Nutella completely inside to prevent leaking during baking.
- Arrange and season: Place the stuffed dough balls onto the prepared baking sheet, spaced adequately. Optionally, sprinkle a pinch of sea salt on top of each cookie for an enhanced flavor contrast.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown while the centers remain soft and slightly undercooked for a gooey texture.
- Cool: Remove the cookies from the oven and allow them to rest on the baking sheet for a few minutes to set. Transfer them to a wire rack to cool completely before serving.
Notes
- Freezing the Nutella dollops before wrapping them in dough prevents the filling from melting too quickly and leaking out during baking.
- Do not overbake; the cookies should look slightly underdone in the center for optimal texture.
- Ensure the Nutella is fully sealed inside the dough to avoid oozing.
- Sea salt is optional but adds a nice contrast to the sweetness of the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For best results, use room temperature butter to achieve the right dough consistency.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Nutella cookies, stuffed cookies, chocolate chip cookies, hazelnut cookies, homemade cookies, easy dessert, baked cookies
