Description
These Nutella-Stuffed Chocolate Chip Cookies are a delightful treat, featuring a soft and chewy texture with a gooey hazelnut center. Perfectly balanced with rich chocolate and a hint of sea salt, they are sure to satisfy any sweet craving!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup Nutella (or any hazelnut spread)
- Flaky sea salt (for sprinkling, optional)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Once the dough is prepared, cover the bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes. Chilling the dough helps to solidify the butter, which results in thicker cookies that hold their shape better during baking.
- While the dough is chilling, prepare the Nutella filling. Using a spoon or a small cookie scoop, portion out about 1 tablespoon of Nutella onto a parchment-lined baking sheet.
- Repeat this process until you have about 12-15 dollops of Nutella. Make sure to leave enough space between each dollop, as they will spread slightly when frozen.
- Place the baking sheet in the freezer for about 15-20 minutes, or until the Nutella dollops are firm. This will make it easier to stuff the cookies later.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or your hands, take about 2 tablespoons of cookie dough and flatten it into a disc in the palm of your hand.
- Place a frozen dollop of Nutella in the center of the dough disc.
- Carefully fold the edges of the dough over the Nutella, pinching to seal it completely. Make sure there are no gaps, as this will prevent the Nutella from leaking out during baking.
- Roll the stuffed dough ball gently between your hands to smooth it out, then place it on the prepared baking sheet. Repeat this process with the remaining dough and Nutella filling, spacing the cookies about 2 inches apart on the baking sheets.
- Once all the cookies are assembled, place the baking sheets in the preheated oven.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. The cookies will continue to cook on the baking sheet after being removed from the oven.
- If desired, sprinkle a pinch of flaky sea salt on top of each cookie immediately after removing them from the oven for an extra flavor boost.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, store them in an airtight container at room temperature for up to one week.
Notes
- For a richer flavor, consider using dark chocolate chips.
- You can substitute the Nutella with any other hazelnut spread or chocolate spread of your choice.
- Chilling the dough is crucial for achieving the perfect cookie texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes