Nutella Stuffed Chocolate Chip Cookies

Disclaimer: Nutella is a hazelnut-based spread. If you have a nut allergy, please exclude the nutella stuffing.

Are you a cookie-lover looking for a little something extra in your classic chocolate chip cookie? Or a chocolate lover looking for new sweets to eat? Well look no more! Nutella stuffed chocolate chip cookies is the perfect recipe for you. 

Chocolate chip cookies are already delicious. Definitely one of my top 5 best desserts ever. But the addition of a warm, gooey Nutella center makes chocolate chip cookies literally 1000% better. Unless you don’t like chocolate (in which case, why are you making these?), but I guarantee you’ll love these. This recipe uses both dark chocolate and Nutella, allowing you to taste both chocolate flavors without being overloaded with sweetness. In addition, you’ll be browning the butter, which gives a rich, deep, and slightly nutty flavor to the cookie dough itself. Whether you’re bored, looking for a new recipe to try, love baking, or all of the above, you have got to make these Nutella stuffed cookies. 

Ingredients 

1 jar of Nutella (any size jar will work)

1 bar of 60-70% cacao dark chocolate (~100g)

2 sticks unsalted butter

½ cup granulated sugar

1½ cups brown sugar

2 tsp salt

½ tsp baking soda

2 large eggs

2 tsp vanilla extract

2½ cups all-purpose flour

Steps

1. Using a spoon, scoop about 1 tbsp Nutella and transfer it to a flat plate lined with parchment paper. Make sure to separate the dollops of Nutella to keep them from touching each other. Cover with plastic wrap and place in the freezer for 15-30 minutes.
2. Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). 
3. In a large bowl, combine granulated sugar, brown sugar, baking soda, and salt. Set aside.
4. In a medium-sized saucepan, begin to brown the butter by placing it over medium-low heat. When browning butter, constantly stir to prevent it from burning (brown butter burns really easily and you definitely do not want that!!). When you start to see brown bits at the bottom of the pan and the butter turns to a light, golden brown color, immediately take it off the heat. This may take up to 10 minutes. Let the butter cool to room temperature. 
5. Pour the brown butter into the sugar mixture and mix with a rubber or silicone spatula until combined. Then, crack the 2 eggs into the mix and add the vanilla extract. Mix until ribbony and homogenous.
6. Add in the flour and fold it into the butter, egg, and sugar mixture until a dough forms. 
7. Chop up the chocolate into your preferred chunk size and mix it into the cookie dough.
8. Take the Nutella out of the freezer. For the next part, you can either put on plastic gloves or use your bare hands. Take one dollop of Nutella (it should be slightly firm to the touch) and a ball of cookie dough (larger than a golf ball but smaller than a tennis ball). Flatten out the cookie dough in your hands and place the Nutella in the center. Then, wrap the rest of the cookie dough around the Nutella, making sure that no side is exposing the center. *Optional: let the dough rest in the fridge for 30 minutes or more and bring back to room temperature just before baking.*
9. Place the cookie dough balls on a parchment-paper-lined baking tray about 2 inches apart from each other. Bake for 20-25 minutes. 
10. Let the cookies rest for 5-10 minutes and enjoy!!

Work Cited

Credits to Alvin Zhou’s insane brown butter chocolate chip cookie recipe. He’s the GOAT!!