Description
Delight in these irresistible Nutella Stuffed Chocolate Chip Cookies, featuring a perfectly soft and chewy chocolate chip cookie exterior with a luscious, gooey Nutella center. These cookies combine classic flavors with a creamy hazelnut surprise, making them an indulgent treat for any occasion.
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 and Topping
- 1 cup Nutella (hazelnut spread)
- Sea salt for sprinkling (optional)
Instructions
- Freeze Nutella Dollops: Line a baking sheet with parchment paper and spoon 2-teaspoon sized dollops of Nutella onto it. Freeze them for about 30 minutes until firm to ensure they maintain shape during baking.
- 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, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth, light, and fluffy, creating a perfect base for your cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the pure vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined to ensure consistent rising and texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough using a spatula or wooden spoon, distributing them evenly without breaking them.
- Assemble Cookies: Using a scoop or your hands, take about 2 tablespoons of cookie dough and flatten it. Place a frozen Nutella dollop in the center, then wrap the dough around it carefully, sealing the Nutella completely inside to prevent leaking during baking.
- Prepare for Baking: Place the stuffed cookies onto the prepared baking sheet, spacing them evenly. Optionally, sprinkle a pinch of sea salt on top of each cookie to enhance the flavor contrast.
- Bake: Bake in the preheated oven for 12-15 minutes until the cookie edges turn golden while the centers remain soft, achieving the perfect chewy texture.
- Cool: Remove cookies from the oven and let cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely and set.
Notes
- Freezing the Nutella before stuffing is essential to keep the filling from melting too quickly while baking.
- Be sure to seal the cookie dough tightly around the Nutella to prevent leakage during baking.
- Sea salt sprinkled on top enhances the sweetness and adds a pleasant flavor contrast.
- For softer cookies, slightly underbake and allow residual heat to finish baking during cooling.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
