Nutella Stuffed Chocolate Chip Cookies
Chewy. Chocolatey. Nutty. How do you make The Best Chocolate Chip Cookie even better? Bake a gooey pocket of chocolate hazelnut spread into the centre!
These Nutella Stuffed Chocolate Chip Cookies combine the delicious nutty flavour of brown butter with crunchy chocolate pieces, and the most indulgent taste of Nutella! You won’t be able to resist these cookies!
These Nutella Stuffed Chocolate Chip Cookies may be surprisingly easy to make but they are UNsurprisingly delicious!
The “secret” to getting the gooey Nutella centre in my Nutella Stuffed Chocolate Chip Cookies is actually super simple. Freeze Dollops of Nutella on a baking sheet (or on any flat surface) and insert them into the middle of the cookie dough before baking. The oven will do the rest of the work, baking the cookie, and melting the Nutella into a seriously tasty masterpiece!
To make Nutella Stuffed Chocolate Chip Cookies, you will need:
- Butter (unsalted)
- Sugar (combination of light brown sugar and granulated)
- Eggs
- Flour
- Heavy Cream
- Nutella (or any chocolate hazelnut spread)
- Chopped Chocolate (or chocolate chips)
- Baking essentials: salt, vanilla extract, baking soda
Equipment I use to make this recipe:
- Mixing bowls: FineDine Mixing Bowls – Set of 5 Steel Mixing Bowls
- Whisk: OXO Good Grips 11-Inch Whisk
- Spatula: GIR Ultimate Spatula 11-Inch
- Measuring Spoons: U-Taste Stainless Steel Measuring Spoons Set
- Measuring Cups: KitchenAid Classic Measuring Cups, Set of 4
- Hand Mixer: KitchenAid 5 Speed Ultra Power Hand Mixer
Let’s make my delicious Nutella Stuffed Chocolate Chip Cookies!
Using a Spoon or piping bag dollop Nutella onto a baking sheet (or container) and freeze overnight.
TO MAKE THE BROWN BUTTER:
In a small saucepan, over medium-low heat, melt your unsalted butter. Make sure to swirl your saucepan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling pan for ~5 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir your brown butter, lifting the browned butter solids from the bottom of the pan. Remove from heat and allow to cool (Note: how long to cool is your call here! I recommend anywhere from 10-30min – whatever you have time for – just to make sure you don’t splash hot butter on yourself when making the dough!).
To make Nutella Stuffed Chocolate Chip Cookies
Using a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with the melted brown butter and cream.
Add in egg and vanilla extract. Stir until combined and scrape down the sides of your bowl to incorporate all ingredients.
Slowly add flour mixture to the wet (butter/sugar/egg) mixture, beating on low speed.
Add chopped chocolate to the batter (Note: here I used a coarsely chopped milk chocolate hazelnut bar for added nutty crunch!). Stir until combined.
Roll dough into ~2 tbsp balls and chill on baking sheet for at least 1 hour.
Break each dough ball in half and flatten each piece with your hands. Place a frozen dollop of Nutella on one half and sandwich it between the other half. Mould the dough around the Nutella until the dough forms a ball/disk again (Note: Make sure to seal all edges so that that you don’t loose any of that gooey Nutella).
Place cookies on a baking sheet spaced 3 inches apart and bake cookies at 350F (or 325F convection) for ~14 min.
Let cool and enjoy! 🙂
Want more cookie recipes?! Check out:
Nutella Stuffed Chocolate Chip Cookies (with Brown Butter)
Ingredients
- 1/2 Cup (115g) Unsalted Butter
- 3/4 Cup (150g) Light Brown Sugar
- 1/4 Cup (50g) Granulated Sugar
- 1 tbsp Heavy Cream or milk of your choice
- 1 Egg Large
- 2 tsp Vanilla Extract
- 1 1/4 Cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup (145g) Milk Chocolate Roughly Chopped
- 10 tbsp Nutella
Instructions
- Using a Spoon or piping bag dollop Nutella onto a baking sheet (or container) and freeze overnight.
Brown Butter
- In a small saucepan over medium-low heat, melt butter. Swirl pan every 30 seconds until butter begins to sizzle. Reduce heat to low. Continue swirling for ~3 minutes or until melted butter becomes foamy, makes popping sounds, and begins to take on a nutty aroma! Mixture will begin to turn golden brown and have brown flakes interspersed. Using a wooden spoon or spatula stir butter, lift browned butter bits from the bottom of the pan. Remove from heat and allow to cool. In the meantime, move onto step 3.
Nutella Chocolate Chip Cookies
- In a small bowl, whisk together flour, baking soda, and salt. (This process aerates and sifts dry ingredients!) Set aside.
- Using a large bowl with an electric mixer or the bowl of a stand mixer, beat sugars (brown and granulated) with melted brown butter and heavy cream for 1 min.
- Add in egg and vanilla extract. Stir until combined and scrape sides of bowl once more to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined.
- Add roughly chopped chocolate pieces to the batter. Stir until combined.
- Scoop dough into 2 tbsp portions and set on flat plate/baking sheet. Refrigerate dough for at least 1h (this step allows all of the beautiful cookie flavours to combine and form a perfectly spread cookie!)
- Preheat oven to 350F (325F if using convection bake). Once dough is chilled, remove from fridge.
- Rip each dough ball in half and flatten each piece with your hands. Place a frozen dollop of Nutella on one half and sandwich it between the other half. Mould the dough around the Nutella until the dough forms a ball again.
- Place cookies on a baking sheet spaced 3" apart and bake cookies at 350F (or 325F convection) for ~14 min.
- Sprinkle each cookie with flaked salt upon removing from the oven! Let cool on baking sheet and Enjoy!!
Video
Notes
- Savour that warm, nutty brown butter aroma and don’t forget to scrape all those flavourful, brown, flaky butter bits into your batter!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup! This ensures you don’t add too much flour to these cookies and end up with dry cookies
- The cookies will continue to crack as they cool!
- A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!! Don’t forget this step!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey chocolate chip cookie snacking needs
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