Nutella Stuffed Chocolate Chip Cookies
These quick and easy Nutella stuffed chocolate chip cookies are soft and chewy with crisp edges, and are full of delicious Nutella!
Equipment
- Baking tray (I use silicone baking trays for more even baking)
- Stand mixer or hand mixer
- Large bowl and medium bowl
- Whisk
Ingredients
- 290 g plain flour
- 2 tsp cornflour level
- 1 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 190 g unsalted butter softened/room temperature, spreadable (not block) butter
- 140 g light brown sugar
- 90 g caster sugar
- 2 medium egg yolks room temperature
- 1 tsp vanilla extract
- 160 g milk or dark chocolate chips
- 130 g Nutella
Instructions
- Around 30-60 minutes before you begin baking, measure out 26 heaped teaspoons of Nutella onto a large plate or baking tray lined with baking/parchment paper, and place in the freezer.
- Preheat your oven to 180°C/160°C fan.
- Add the plain flour, cornflour, bicarbonate of soda and salt to a medium bowl.
- Whisk to combine and set aside.
- Using a stand mixer or hand mixer with a large bowl and paddle/beater attachments, beat the softened butter, light brown sugar and caster sugar on medium speed for one minute until light and fluffy.
- Add the vanilla extract and egg yolks and beat on medium speed until combined (10-20 seconds).
- Add half the dry ingredients and beat on low speed until just combined. Repeat with the final half of dry ingredients.
- Add the chocolate chips and beat on low speed until just combined.
- Measure out two level tablespoons of dough per cookie. Flatten each tablespoon of dough, place a piece of frozen Nutella on top of one, then place the other on top, press the sides together to seal and then roll into a ball.
- Place cookie dough balls on your baking tray, leaving space between to allow for spreading in the oven. I usually place a maximum of 8 cookie balls on my standard-sized baking tray.Bake for 11-12 minutes until just lightly golden on the edges.
- Place the baking tray onto your countertop and leave for 5 minutes, as the cookies continue to bake through on the hot tray. Whilst the cookies are hot, you can create perfectly round cookies by using the edge of a spatula to gently push the sides of the cookies inwards (if the cookie looks irregular/oval!).I also like to press 3-4 extra chocolate chips on top of each cookie while they're still hot, but this is mainly for appearance!
- After 5 minutes, remove the cookies with a spatula and place them onto a wire rack to cool.
- If you want a really runny, soft Nutella centre, these are best eaten fresh from the oven (allow to cool slightly though so you don't burn your mouth on molten Nutella!)If eaten once cooled, the centre won't be runny but will still be slightly soft. You can soften it a little more by heating it briefly in the microwave for 20-30 seconds. It won't make it runny again but will slightly soften the Nutella!Best eaten within 3-4 days. Store in an airtight container at room temperature.
Notes
- Want an extra-large Nutella stuffed cookie? Simply double up when rolling out the dough! Measure out four level tablespoons of cookie dough and then press each together so you end up with two larger dough balls. Flatten these dough balls then place two scoops of frozen Nutella on top of one, place the other flattened dough on top, and roll into a dough ball! You can make 13 giant cookies using this recipe, and they will take around 14 minutes to bake 😊
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