Description
Indulge in these decadent Nutella-Stuffed Chocolate Chip Cookies, where classic chocolate chip cookies get an irresistible twist with a creamy Nutella center. Perfectly soft and chewy with melty chocolate chips, these cookies are a delightful treat for any Nutella lover.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1 cup Nutella, chilled and portioned into teaspoon-sized dollops
Instructions
- Preheat Oven and Prepare Baking Sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or whisk until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Eggs and Vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet Ingredients. Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips. Gently fold the semisweet chocolate chips into the dough for bursts of chocolate in every bite.
- Assemble Cookies with Nutella. Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place a chilled teaspoon-sized dollop of Nutella in the center, then top with another tablespoon of dough. Carefully fold and seal the edges completely around the Nutella to enclose the filling.
- Place on Baking Sheet. Arrange the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown and the centers are just set but still soft.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to prevent the Nutella from leaking out.
Notes
- For easier handling, freeze the Nutella dollops for 30 minutes before stuffing into the dough.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- You can substitute semisweet chocolate chips with milk or dark chocolate chips according to your preference.
- Make sure the Nutella is chilled and firm to avoid it melting too quickly during assembly.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 22g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
