Nutella Stuffed Chocolate Chip Cookies
Soft, slightly under-baked chocolate chip cookies filled with frozen dollops of Nutella for a gooey surprise.
Servings: 34 servings
Ingredients
- 16 tablespoons unsalted butter 1 cup, cold
- 1 cup light brown sugar soft, lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup chocolate chips
- Nutella for stuffing (about 1 teaspoon per cookie)
- fine sea salt for sprinkling, optional
Instructions
- Cut the cold unsalted butter into small cubes.
- In a large bowl or a stand mixer fitted with the paddle attachment, beat the cubed butter with the brown sugar and granulated sugar until creamy and smooth, scraping the bowl as needed.
- Add the eggs and vanilla and mix until combined.
- Stir in the cornstarch, baking powder, baking soda, and salt until combined.
- Add the all-purpose flour and mix just until the dough comes together, then fold in the mini and regular chocolate chips.
- Cover the dough tightly and chill in the refrigerator while you prepare the Nutella filling.
- Line a sheet pan with parchment paper. Place a large scoop of Nutella into a small resealable plastic bag, seal, and snip off the tip; pipe approximately 1 teaspoon dollops of Nutella onto the prepared pan, spacing them apart, and freeze until solid, about 20 minutes.
- Preheat the oven to 375°F (190°C) and line a dark-colored sheet pan with a silicone liner or parchment.
- Portion the chilled dough into about 40-gram portions (roughly 2 packed tablespoons) or as desired; flatten each portion into two discs.
- Place one frozen Nutella dollop onto a dough disc, top with the second disc, pinch edges to seal completely, then roll gently into a ball. Arrange balls on the sheet pan at least 2 inches apart; work in batches and freeze each pan of assembled cookies for 10 minutes before baking.
- Bake straight from the freezer for 9–14 minutes, or until the tops no longer look gooey; slightly under-baked is preferred for a soft center.
- Remove from oven and immediately sprinkle with fine sea salt if using, and optionally press a few extra chocolate chips into the tops. Cool on the sheet pan for 5 minutes, then transfer to a wire rack to finish cooling.
Equipment
- large bowl or stand mixer with paddle attachment
- large sheet pans
- parchment paper or silicone liner
- Resealable Plastic Bag
- food scale (optional)
- measuring spoons and cups
- wire cooling rack
Notes
- Use a food scale for most accurate measurements and even dough portions.
- Use cold, not softened, butter for the correct texture.
- Freeze Nutella dollops until solid to make stuffing easier.
- Work in batches and keep assembled cookies frozen before baking.
- Slightly under-bake for a soft, gooey center.