Nutella Stuffed Chocolate Chip Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 27 minutes
Servings: 17 large cookies
Ingredients:
16 tablespoons unsalted butter, cold, see note 2 (1 cup)
1 cup light brown sugar, soft, lightly packed
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 cup mini chocolate chips
1 cup chocolate chips
Nutella
fine sea salt for sprinkling, optional
Directions:
Cut the cold butter into small cubes. Add the butter, brown sugar, and granulated sugar to a large bowl or a stand mixer with a paddle attachment. Beat until the mixture is creamy and smooth, like peanut butter. Scrape down the sides as needed. Add the eggs and vanilla and mix again until combined.
Add the cornstarch, baking powder, baking soda, and salt. Add the flour (weigh for accuracy if possible) and mix just until the dough comes together. Add both types of chocolate chips and mix briefly to distribute. Cover the bowl and chill the dough while you prep the Nutella.
Line a large sheet pan with parchment. Spoon large scoops of Nutella (about 1 tbsp in size) onto the sheet pan, spaced apart. Freeze until solid, about 20 minutes.
Heat oven to 375°F. Line a dark metal sheet pan with a silicone baking mat.
Portion the dough into 80-gram balls (about 4 packed tablespoons). Split each portion into two flattened discs. Working quickly, take one frozen Nutella dollop and place it in the center of one disc. Top with the second disc and pinch the edges together to seal the Nutella inside. Roll gently into a smooth ball. Place on the prepared baking sheet, spacing cookies at least 2 inches apart. Only add 6 cookies at a time to a tray. Freeze the shaped dough balls on the tray for 10 minutes.
Bake straight from the freezer for 12 to 15 minutes, or until the tops no longer look gooey. The cookies are best slightly under-baked. Remove from the oven and immediately sprinkle with sea salt if desired. Press a few extra chocolate chips on top if you like. Cool cookies on the tray for 5 minutes (they’re very delicate when hot), then move to a cooling rack to finish cooling.
Notes:
If you have a food scale, use it for the most accurate measurements. Switch the recipe card to Metric and weigh ingredients and dough balls for even baking.
Use cold butter. Softened or melted butter won’t cream properly and will change the cookie texture.
Storage: These cookies are best the day they’re baked. You can also freeze the shaped dough for up to 3 months and bake straight from frozen, adding 2 to 3 minutes.
How To Prepare Nutella For These Cookies:
Freezing small scoops of Nutella keeps them firm and easy to stuff into the dough. Drop tablespoon-sized dollops onto a lined tray and freeze for about 20 minutes until solid.
Keep the tray in the freezer and only grab one at a time so the Nutella stays firm while you work.
Nutritional Facts:
Serving: 1serving | Calories: 371kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 247mg | Potassium: 83mg | Fiber: 1g | Sugar: 33g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
Recipe courtesy of Chelsea’s Messy Apron.com
