Description
Indulge in these delicious Nutella-stuffed chocolate chip cookies that are slightly under-baked for a gooey center.
Ingredients
Scale
- 1 cup unsalted butter (cold, cut into small cubes)
- 1 cup light brown sugar (soft, lightly packed)
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup chocolate chips
- Nutella (for stuffing)
- fine sea salt (for sprinkling, optional)
Instructions
- Cut the cold butter into small cubes. Add the butter, brown sugar, and granulated sugar to a large bowl or a stand mixer with a paddle attachment. Beat until the mixture is creamy and smooth, like peanut butter. Scrape down the sides as needed.
- Add the eggs and vanilla and mix again until combined.
- Add the cornstarch, baking powder, baking soda, and salt. Add the flour (weigh for accuracy if possible) and mix just until the dough comes together.
- Add both types of chocolate chips and mix briefly to distribute.
- Cover the bowl and chill the dough while you prep the Nutella.
- Line a large sheet pan with parchment. Spoon large scoops of Nutella (about 1 tbsp in size) onto the sheet pan, spaced apart. Freeze until solid, about 20 minutes.
- Heat oven to 375°F. Line a dark metal sheet pan with a silicone baking mat.
- Portion the dough into 80-gram balls (about 4 packed tablespoons). Split each portion into two flattened discs.
- Working quickly, take one frozen Nutella dollop and place it in the center of one disc. Top with the second disc and pinch the edges together to seal the Nutella inside. Roll gently into a smooth ball.
- Place on the prepared baking sheet, spacing cookies at least 2 inches apart. Only add 6 cookies at a time to a tray.
- Freeze the shaped dough balls on the tray for 10 minutes.
- Bake straight from the freezer for 12 to 15 minutes, or until the tops no longer look gooey. The cookies are best slightly under-baked.
- Remove from the oven and immediately sprinkle with sea salt if desired. Press a few extra chocolate chips on top if you like.
- Let the cookies sit on the tray for 5 minutes (they’re very delicate when hot), then move to a cooling rack to finish cooling.
Notes
- Make sure to use cold butter for the best texture.
- Feel free to adjust the amount of Nutella based on preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg