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)
- 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.
- 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.
- . Add in the egg and egg yolk and beat until completely incorporated. Add the vanilla extract and beat until combined.
- 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.
- 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!
- 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.
- 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.
- 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