Description
These Nutella-Stuffed Chocolate Chip Cookies combine classic chocolate chip cookie dough with a creamy Nutella center, creating a delightful surprise in every bite. Perfectly golden brown on the edges with a soft, gooey chocolate-hazelnut middle, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
- 1/2 cup Nutella
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer on medium speed until the mixture turns light and fluffy, incorporating air for a tender cookie.
- Add Eggs: Add the two large eggs, one at a time, beating well after each addition to ensure full incorporation and a smooth mixture.
- Add Vanilla Extract: Stir in the vanilla extract and mix until fully combined for enhanced flavor.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips with a spatula until evenly distributed throughout the dough for chocolatey bursts in every bite.
- Chill Dough: Refrigerate the cookie dough for at least 30 minutes to help firm up the dough, making it easier to handle and shaping the cookies.
- Scoop Dough: Once chilled, scoop about 1 tablespoon of dough and roll it into a ball to prepare for stuffing.
- Create Indentation: Make a small indentation in the center of each dough ball using your finger or a spoon to hold the Nutella filling.
- Stuff with Nutella: Place approximately 1 teaspoon of Nutella into the indentation to create the gooey center.
- Seal Dough: Carefully wrap the dough around the Nutella and roll it back into a ball, sealing the filling inside to prevent leakage during baking.
- Arrange on Baking Sheets: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown while the centers remain soft for a perfect chewy texture.
- Cool Cookies: Remove cookies from the oven and let them cool on baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy the Nutella-stuffed chocolate chip cookies once fully cooled and set, revealing their delicious melted Nutella center.
Notes
- Ensure the butter is softened but not melted for the right cookie texture.
- Chilling the dough is important to handle and shape the cookies easily, especially when stuffing with Nutella.
- Seal the dough well around the Nutella to prevent leakage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
