Cookies · Dessert

Nutella Stuffed Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

Makes 13 bakery size cookies


3/4 cup (1-1/2 sticks) unsalted butter, melted

3/4 cup (135 grams) light brown sugar, loosely packed

1/2 cup (100 grams) white sugar

1 egg + 1 egg yolk, room temperature*

2 teaspoons vanilla extract

2 and 1/4 cups (280 grams) all-purpose flour

1 teaspoon baking soda

1-1/2 teaspoons cornstarch

1/2 teaspoon salt

1 cup semisweet chocolate chips

13 tablespoons Nutella (about 3/4 cup)


  1. Scoop tablespoons of Nutella on a baking sheet lined with aluminum foil. Freeze for 30 minutes, or until frozen solid. Freeze until ready to use.
  2. Pour the melted butter into a large bowl. Add the light brown sugar and the white sugar, and beat together with a whisk until well combined.
  3. . Add in the egg and egg yolk and beat until completely incorporated. Add the vanilla extract and beat until combined.
  4. Pour the dry ingredients into the wet ingredients and whisk together until just combined. Switch to a spatula, and gently mix  in 3/4 cup of the chocolate chips, reserving 1/4 cup of the chocolate chips for the tops of the cookies. Mix until just combined. The dough will be very soft.
  5. Freeze the cookie dough for 30 minutes or refrigerate for at least 1 hour. This is mandatory – if you don’t do this, your cookies will spread too much in the oven and not be soft or chewy!
  6. Once the dough is chilled, preheat the oven to 325 degrees. Press a couple tablespoons of cookie dough into a large ice cream scoop (the ice cream scoop gives me large, bakery size cookies), making sure you leave a big enough indention for the Nutella. Place one of the chilled tablespoons of Nutella into the ice cream scoop. Top with another tablespooon or 2 of cookie dough. Repeat with the rest of the cookies.
  7. Place the cookies on to a couple large baking sheets lined with silicone baking mats. Top the cookies with the remaining 1/4 cup of chocolate chips, gently pressing them into each cookie.
  8. Bake for 12-15 minutes, until light golden brown. Let cool on the baking sheet for 10-15 minutes, then move to a cooling rack.


Cookie recipe adapted from Sally’s Baking Addiction



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