Nutella Stuffed Chocolate Chip Cookies
You're going to love these bakery-style Nutella Stuffed Chocolate Chip Cookies. They bake up with crisp buttery edges, soft centers, and they're packed with chocolate chips and toasted hazelnuts with a creamy Nutella filling
Servings 9 large cookies
Calories 386kcal
Ingredients
- scant ½ cup Nutella approximately
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup chilled unsalted butter cut into four pieces
- ¾ cup brown sugar (light or dark) it should be fresh and soft
- ¼ cup granulated sugar
- 1 large egg cold, straight from the fridge
- 1 ½ teaspoons pure vanilla extract
- ¾ cup semisweet chocolate chunks or chips plus more for topping, if desired
- ¼ cup chopped toasted hazelnuts, optional
Instructions
- Begin by scooping the Nutella into 2-teaspoon sized mounds (I use a small cookie scoop). Drop 9 mounds onto a plate and place in the freezer while you prepare the dough.
- Preheat oven to 350°F with racks in the middle-upper and middle-lower portions. Line two baking sheets with parchment paper.
- Combine flour, baking soda, salt, and cornstarch. Set aside.
- Using a stand mixer* fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until combined (about a minute or two). Because the butter is cold it won't look as soft and creamy as you might be used to, that's ok, keep beating it. Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the chocolate chunks and hazelnuts, mixing until combined.
- Scoop the dough into 3 oz or generous ¼ cup portions and form into balls. Working with one ball at a time, flatten it in the palm of your hand, place a piece of chilled Ntuella in the center and bring the dough up and around the Nutella forming a closed dough ball. Place on the lined baking sheets with several inches in between each dough ball. If desired, you can press a few chocolate chunks/chips onto the top of each dough ball (this makes a prettier cookie). For thicker cookies leave the dough balls mounded higher rather than wider.
- Bake** for 10-12 minutes, until the edges are just beginning to set and the centers are still underdone. The cookies should be so soft that if you tried to pick them up off the baking sheet they would fall apart. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. See recipe notes regarding optional step of shaping the cookies after baking.
Notes
*This dough comes together easiest with a stand mixer. Since we're using chilled butter the stand mixer helps break down the butter easier than a hand mixer.
**Depending on how evenly your oven bakes, you might need to rotate the baking sheets once during bake time.
How to get perfectly round cookies:
Immediately after the cookies come out the oven place a round glass or bowl (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Nutrition
Calories: 386kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 292mg | Potassium: 103mg | Fiber: 1g | Sugar: 34g | Vitamin A: 345IU | Calcium: 36mg | Iron: 2mg