Baked Goods & Sweet Treats Recipes

Recipe || Nutella Stuffed Chocolate Chocolate Chip Cookies

I didn’t really discover Nutella until a few years ago. I was in college, at least. Which is a really good thing, because if I had known about Nutella as a kid, I think I’d weigh 300 lbs. Boring toast? Put Nutella on it! Rice crackers not hitting the spot? Put Nutella on them! (Noticing a trend here?)
 
Nutella Stuffed Chocolate Chocolate Chip Cookies
Nutella Stuffed Chocolate Chocolate Chip Cookies baked
If you sprinkle chocolate chip cookies with sea salt it brings out the chocolatey-ness!

Ingredients:

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened (I used salted)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips (or an additional 1 cup semi-sweet)
1 jar of Nutella
sea salt for sprinkling tops, if desired


Instructions:

In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In another bowl whip butter, granulated sugar and brown sugar together until pale and fluffy.  Add in eggs one at a time, mixing until combined after each addition and adding vanilla in with second egg. Slowly add in dry ingredients and mix just until combined. Stir in chocolate chips. Set aside 1/3 of a cup of chocolate chips for later. Transfer to an airtight container and refrigerate 2 hours.  

dough- yummy!
Rich, delicious cookie dough. A whole cookie’s worth definitely ended up in my stomach and not the oven.


Meanwhile, line a baking sheet with wax paper and dollop 1 1/2 teaspoon of Nutella at a time onto lined baking sheet into individual little mounds, repeat until you have made 30. Transfer to freezer and freeze 1 hour.

 
frozen nutella droplets
Frozen Nutella dollops! Best popsicles ever? 


Preheat oven to 350 degrees. To assemble and bake cookies, remove dough from refrigerator and scoop dough out about 2 Tbsp at a time and shape into balls. Remove about 4 nutella dollops from the freezer at a time (so all the Nutella doesn’t soften as you make the cookies) and using your thumbs make an indentation in the center of the dough ball, large enough to fit a Nutella dollop. Take frozen Nutella and place it in the center of the indentation, then wrap and press cookie dough around Nutella to cover entirely (so the Nutella doesn’t seep out while baking). 

pressing the Nutella into the cookie
Pressing the Nutella into the cookie.


Press the excess chocolate chips into the tops of every cookie. Transfer prepared cookie dough balls to buttered baking sheet and bake in preheated oven 9 – 12 minutes. Remove from oven and sprinkle tops lightly with sea salt if desired. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool.

baked gooey cookie goodness
Ooey-gooey goodness!

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