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