Nutella Stuffed Chocolate Chip Cookies

  

If you are craving chocolate, these are definitely the cookies to make as there are chocolate incorporated in these beauties in three ways: Nutella, chocolate chips and cocoa powder. They are rich, decadent fudgy, dense and thick with…….wait for it…..an amazing lava like nutella flowing from the center. Yummmy! 

  

If you are one of those types who have that moment where all of a sudden you absolutely NEED to have a spoonful of Nutella to satisfy your sugar craving, you will fall in love with these cookies. 

  

The Nutella filling doesn’t bake into the cookie and it stays ooey and gooey EXACTLY like the Nutella out of the jar. 

  

These cookies are perfectly soft because of the cornstarch and also from the moisture in the brown sugar and Nutella. They stay soft and moist for days. 

  

This measurement makes a batch size of 15 cookies, you can either make all of them right away or just make the cookie dough in advance and keep it the fridge for about about 5 days or in the freezer till 1 month until you are ready to bake. 

   

 

I got this recipe from Tasbih’s blog, Cleobuttera. She has got a fab blog out there, im in love with her space. 

  

Makes 15 cookies

Recipe courtesy: Tasbih of Cleobuttera

15 tbsp Nutella

11/2 cup all purpose flour

2 tsp cornstartch

1/2 tsp baking soda

1/2 tsp salt

11/2 sticks softened unsalted butter

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg at room temperature 

1 large egg yolk at room temperature

2 tsp vanilla essence

1/2 cup sifted unsweetened coccoa powder

1 cup milk chocolate chip, plus extra for sticking on the cookie dough balls

 

 

1. Line a baking sheet with parchment paper or silipad. Scoop out a tablespoon of Nutella onto the sheet. Freeze until solid (1 hr – overnight)

2. Line another sheet with parchment. Mix flour, cornstarch, baking soda, and salt together in a bowl. Set aside.

3. In a bowl of a stand mixer fitted with paddle attachment or in a large bowl with hand mixer, beat the butter on medium high speed for a minute until soft and slightly lightened in color.

4. Add both the sugars and beat until lightened in color and texture (5 minutes). 

5. Beat in egg, egg yolk and vanilla until well blended. 

  

6. Mix in cocoa powder on low speed. 

7. Add in flour and mix until just combined. Do not overmix. 

8. Stir in the chocolate chips. 

9. Using a 1/4 cup measuring ice cream scoop, scoop out the dough and place on a lined baking sheet, forming 15 dough balls. 

10. Make deep holes into the dough. Get the Nutella out of the freezer and working quickly, peel the Nutella out of the sheet and place in the dough holes. Make sure the Nutella doesnt melt. Gather up the dough over the Nutella and cover them completely making them into a ball. Place on the bakking sheet. 

11. Press few chocolate chips on top of the balls. Loosely cover with plastic wrap and freeze them for atleast 2 hours if baking on the same day or else just freeze it in a zip lock bag and use when needed in a months time. 

12. Preheat oven to 180C and place the wrack in the middle of the oven. 

13. Place cookie balls on the sheet leaving atleast 2 inch space between each. 

14. Bake until the cookies flatten with a slight dome, and dont have a hump in the middle. The center will be soft and fluffy but the sides will harden when its done. This will take about 11-15 mins. Start checking from 11 mins onwards. 

15. Let the cookies cool for atleast 15 mins before having them.  

 

Nutella Stuffed Chocolate Chip Cookies
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INGREDIENTS
  1. Makes 15 cookies
  2. Recipe courtesy: Tasbih of Cleobuttera
  3. 15 tbsp Nutella
  4. 11/2 cup all purpose flour
  5. 2 tsp cornstartch
  6. 1/2 tsp baking soda
  7. 1/2 tsp salt
  8. 11/2 sticks softened unsalted butter
  9. 1 cup light brown sugar
  10. 1/2 cup granulated sugar
  11. 1 large egg at room temperature
  12. 1 large egg yolk at room temperature
  13. 2 tsp vanilla essence
  14. 1/2 cup sifted unsweetened coccoa powder
  15. 1 cup milk chocolate chip, plus extra for sticking on the cookie dough balls
DIRECTIONS
  1. Line a baking sheet with parchment paper or silipad. Scoop out a tablespoon of Nutella onto the sheet. Freeze until solid (1 hr – overnight)
  2. Line another sheet with parchment. Mix flour, cornstarch, baking soda, and salt together in a bowl. Set aside.
  3. In a bowl of a stand mixer fitted with paddle attachment or in a large bowl with hand mixer, beat the butter on medium high speed for a minute until soft and slightly lightened in color.
  4. Add both the sugars and beat until lightened in color and texture (5 minutes).
  5. Beat in egg, egg yolk and vanilla until well blended.
  6. Mix in cocoa powder on low speed.
  7. Add in flour and mix until just combined. Do not overmix.
  8. Stir in the chocolate chips.
  9. Using a 1/4 cup measuring ice cream scoop, scoop out the dough and place on a lined baking sheet, forming 15 dough balls.
  10. Make deep holes into the dough. Get the Nutella out of the freezer and working quickly, peel the Nutella out of the sheet and place in the dough holes. Make sure the Nutella doesnt melt. Gather up the dough over the Nutella and cover them completely making them into a ball. Place on the bakking sheet.
  11. Press few chocolate chips on top of the balls. Loosely cover with plastic wrap and freeze them for atleast 2 hours if baking on the same day or else just freeze it in a zip lock bag and use when needed in a months time.
  12. Preheat oven to 180C and place the wrack in the middle of the oven.
  13. Place cookie balls on the sheet leaving atleast 2 inch space between each.
  14. Bake until the cookies flatten with a slight dome, and dont have a hump in the middle. The center will be soft and fluffy but the sides will harden when its done. This will take about 11-15 mins. Start checking from 11 mins onwards.
  15. Let the cookies cool for atleast 15 mins before having them.
Notes
  1. ✔️ Do not overbake the cookies, or else you will get hard cookies. But checking at 11 mins onwards. Its okay if the center is still soft and you feel that it is undone. Just see that the center is not shiny or sticky. The cookie will continue to bake once they are out of the oven fromthe residual heat.
  2. ✔️ The cookie has got several freezing steps, so plan ahead.
  3. ✔️ You can sprinkle some sea salt on top of the cookie dough before baking for that extra awesome taste.
Savory&SweetFood https://savoryandsweetfood.com/

  

Notes:

✔️ Do not overbake the cookies, or else you will get hard cookies. But checking at 11 mins onwards. Its okay if the center is still soft and you feel that it is undone. Just see that the center is not shiny or sticky. The cookie will continue to bake once they are out of the oven fromthe residual heat. 

✔️ The cookie has got several freezing steps, so plan ahead. 

✔️ You can sprinkle some sea salt on top of the cookie dough before baking for that extra awesome taste. 

   

 

Im taking these cookies to Angie’s Fiesta friday which is being cohosted by Julianna@foodieonboard and Hilda@alongthegrapevine. 🙂

  

 

42 thoughts on “Nutella Stuffed Chocolate Chip Cookies

  1. Oh Sadia! Your cookies look so decadant & delicious! You just made me crave a warm batch that need to be devoured this instant. I’m in love with your blog & your pictures look amazing! These oozing Nutella center photos are drool-worthy. I’m so happy you love these cookies are much as we do.

  2. Oh Sadia! Your cookies look so decadant & delicious, they’re having me crave a warm batch this instant. Your photography is droolworthy & the Nutella oozing out of the center is torturing! So happy you love these cookies as much as we do.
    I’m in love with your blog & looking forward to your coming posts.

  3. I know there are a lot of chocolate and nutella fans at our Fiesta Fridays who are absolutely going to love these. Thanks for bringing them to the party.

  4. As I was scrolling down to see each photo, my heart was like being stabbed. O.U.C.H.

    These are so perfect for a Nutella lover like me. 😀

  5. these look amazing and i cant wait to try them but is it neccessary to put them in the freezer for 2 hrs before baking??

    1. Oops sorry! you meant freezing the cookie dough huh! That would be highly recommended. Doing so will prevent the cookies from spreading too much during the baking process and stay nice and thick.

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