Just when you thought chocolate chip cookies couldn’t get any better, we went ahead and stuffed them with hazelnut chocolatey goodness. With Valentines day right around the corner, surprise your sweetheart with these Nutella Stuffed Chocolate Chip Cookies, and you’re sure to win their heart. Enjoy these ooey gooey chocolatey morsels with a tall glass of milk!
There was a long time where I wouldn’t share any of my baking recipes. ESPECIALLY my chocolate chip cookies. Actually the moment I posted this, I got a message from an old friend of mine saying, “I can’t believe the secret is out!” They were something I’d make at every holiday, every gathering, every party, and I was famous for them. Chocolate chip cookies are such an American classic, but I was very particular about the kind of chocolate chip cookie I liked, and tried for years to perfect my recipe.
Why should I use brown sugar in my Nutella stuffed chocolate chip cookies?
I love my insides to be gooey and the cookie itself chewy. I love using dark brown sugar over white, which creates a more chewy cookie.
What if I don’t have brown sugar?
Don’t panic! You can make brown sugar at home if you have white sugar and molasses. Just add 2 tablespoons of molasses to every cup of substituted white sugar and you will not be able to tell the difference!
Do I have to use a particular kind of chocolate chips?
I’m not particular about what kind of chocolate I use, but I know lots of bakers that are.
How do I get a flat chewy cookie?
If you want really flat cookies like I do, bake at a lower temperature (325F) to allow the sugar and butter to melt before the cookie sets.
Always bake your cookies in small batches so that the cookies brown and bake evenly.
How should I store my Nutella stuffed chocolate chip cookies?
Once your cookies are baked and cooled completely, there’s a little trick to keep them as fresh and soft. Store in an airtight container at room temperature for about three days. If you store them with a piece of bread, your Nutella stuffed chocolate chip cookies will stay soft. After that, it’s best to freeze them.
I make a batch of these, bake a couple and freeze the rest of the dough. That way you can take one or two each night and have freshly baked cookies whenever you want!
These nutella stuffed chocolate chip cookies are the best combo of gooey and chewy! You’ll find yourself making these at least once a week!Print
2 sticks butter, softened
2 cups brown sugar
1/4 cup white sugar
2 tsp vanilla
2 tsp baking soda
3 cups of flour
1/4 cup Nutella
2 cups chocolate chips
Put the jar of Nutella in the freezer while you prepare the cookie dough. Preheat oven to 350 F.
Sift dry ingredients together. In a separate bowl, cream butter and sugars together. Add both eggs and mix to incorporate. Add dry ingredients to the bowl, and mix to incorporate. Add the chocolate chips and stir to combine.
With a large ice-cream scoop, fill it half way with dough, and make an indentation with your finger. Take the Nutella out of the freezer and using a spoon, scoop out a small amount and put into the indentation in the dough.
Top with additional cookie dough until the scoop is full. Place cookie scoop on a sheet pan lined with parchment or a silpat. Sprinkle with sea salt.
Bake cookies for 11-13 minutes.
Keywords: cookies; dessert; chocolate