Nutella stuffed chocolate chip cookies. Chocolate chip cookies are always good, but this is a really, really good one. They are slightly crispy on the edges and soft and chewy inside, filled with Nutella. It certainly will be your favorite cookie recipe!
Prep time: 20mins | Cook time: 15mins | Yield: 25 cookies
Ingredients:
- 1 1/2 cups (450g) Nutella
- 3 cups (360g) All-purpose flour (plus 1/2 cup, if necessary)
- 1 tsp (6g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (226g) Unsalted butter at room temperature (softened)
- 1 cup (200g) Granulated white sugar
- 1/2 cup (100g) Brown sugar
- 2 tsp (10g) Vanilla extract
- 2 Large eggs at room temperature
- 1 cup (170g) Chocolate chips
Video:
Instructions:
- Portion the Nutella using a tablespoon scoop. Place about 25 dollops onto a large plate lined with parchment paper. Place it in the freezer for about 30 minutes or until completely set.
- Combine the flour, baking soda, and salt in a medium bowl. Whisk to combine the dry ingredients. Set it aside.
- Cream the butter, sugars, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat for a few minutes, scraping down the sides of the bowl when necessary, until light, creamy and fluffy.
- Add the eggs, one at a time, beating after each addition until well combined.
- Stir in the flour in two additions, mixing on low speed for a few seconds until it forms a soft dough that doesn’t stick to your hands. If the dough is too sticky, you can add about 1/2 cup (60g) flour. The consistency may vary depending on the size of the eggs.
- Stir in the chocolate chips.
- Portion the dough using a two tablespoon-sized scoop. Roll the dough into a ball using the palm of your hands. Gently press the dough to create a disc. Place a frozen dollop of Nutella in the center of the disc and fold the edges to cover the Nutella with dough. Roll it between the palms of your hands to smooth the dough. Repeat the process with the remaining batter and place them onto a large baking sheet lined with parchment paper. Make sure to space them about 3 inches apart from each other to allow them to spread. Â
- Refrigerate for about 20-30 minutes (optional). This step will prevent the cookies from spreading too much.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cookies.
- Bake them for about 10 to 15 minutes or until slightly golden around the edges.
- Let the cookies cool for about 5 minutes before removing them from the parchment paper. Transfer to a wire rack and let them cool completely at room temperature.
- Store the cookies in an airtight container at room temperature for up to a week.
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Soft and Moist Vanilla Cake with Chocolate Fudge
Flourless Chocolate Chip Peanut Butter Cookies
Super Moist Chocolate Banana Bread
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