Decadent Nutella Stuffed Chocolate Chip Cookies Recipe

Name: Decadent Nutella Stuffed Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 16
Cuisine: American
Ingredients: 200 grams Melted butter; 170 grams Dark brown sugar; 80 grams White sugar; 2 large Eggs; 2 teaspoons Vanilla extract; 270 grams All-purpose flour (sifted if desired); ¾ teaspoon Baking soda; ½ teaspoon Salt; 200 grams Chocolate chips or chocolate chunks; 500 grams Nutella spread; as needed Additional chocolate chips (for topping (optional)); to taste Coarse sea salt (for enhanced flavor (optional))

Indulge in these rich and chewy chocolate chip cookies, generously stuffed with creamy Nutella. This recipe guides you through creating a perfect cookie dough, encasing a luscious Nutella core, and baking them to golden perfection. An irresistible treat for any occasion, these cookies are sure to be a crowd-pleaser!

#Cookies

#Dessert

#Chocolate

#Nutella

#Baking

#Easy

Mixed Wet Ingredients

Recipe Information

20m

Prep Time

12m

Cook Time

32m

Total Time

Servings

Medium

American

Hebrew

Nutrition (per serving)

350

Calories

Protein

45g

Carbs

25g

Fat

Cookie Dough with Chocolate Chips

Ingredients

Servings: 16

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Stuffed Cookie Ready for Baking

Instructions

0/7 completed

1
In a large bowl, combine the melted butter with the dark brown sugar and white sugar. Mix until the mixture is smooth and thick.
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2m
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In a large bowl, combine the melted butter with the dark brown sugar and white sugar. Mix until the mixture is smooth and thick.
2m
Ensure sugars are fully dissolved for a smooth batter.
2
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
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1m
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Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
1m
Don't overmix; just combine until smooth.

3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
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2m
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In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
2m
Avoid overmixing the dough to keep cookies tender.
4
Gently fold in the chocolate chips or chocolate chunks until evenly distributed throughout the dough.
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1m
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Gently fold in the chocolate chips or chocolate chunks until evenly distributed throughout the dough.
1m
A spatula works best for folding in chocolate chips.
5
Scoop about 1.5 tablespoons of cookie dough, flatten it slightly, place a spoonful of Nutella in the center, and then cover with another 1.5 tablespoons of dough, sealing the edges to create a ball. Repeat with the remaining dough.
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10m
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Scoop about 1.5 tablespoons of cookie dough, flatten it slightly, place a spoonful of Nutella in the center, and then cover with another 1.5 tablespoons of dough, sealing the edges to create a ball. Repeat with the remaining dough.
10m
For easier handling, freeze small dollops of Nutella before stuffing.

6
Preheat your oven to 180°C (350°F). Place the stuffed cookie dough balls on a baking sheet lined with parchment paper. Optionally, sprinkle with extra chocolate chips and coarse sea salt.
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2m
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Preheat your oven to 180°C (350°F). Place the stuffed cookie dough balls on a baking sheet lined with parchment paper. Optionally, sprinkle with extra chocolate chips and coarse sea salt.
2m
Leave enough space between cookies for spreading.
7
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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12m
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Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12m
For extra gooey centers, underbake slightly.