Nutella Stuffed Chocolate Chip Cookies
A delicious chocolate chip cookie that’s extra soft and gooey thanks to the Nutella filling. Highly recommended, if you ask me.
Servings: 12 pieces
Ingredients
- 100 grams unsalted butter
- 120 grams light brown sugar
- 30 grams granulated sugar
- 1 egg medium
- 1 tsp vanilla extract
- 220 grams all-purpose flour
- Pinch of salt
- 1 tsp baking soda
- 12 tsp Nutella heaped
- 100 grams chocolate chips milk or dark
- Extra chocolate chips for decoration
Instructions
- Add the butter, brown sugar, and granulated sugar to a bowl and mix until creamy. Add the egg and vanilla extract and mix until smooth.
- Add the flour, salt, and baking soda, and stop mixing as soon as the flour is incorporated. Gently knead the chocolate chips evenly through the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 2-3 hours (overnight is best). Then divide the dough into 12 equal portions.
- The easiest method is to split each dough ball in half and flatten each half slightly. Spoon a teaspoon of Nutella onto one piece of dough, place the second piece on top, pinch the edges closed, and gently roll it back into a ball.
- Place the dough balls on a baking sheet, leaving plenty of space between them, as these cookies spread more than regular cookies because of the filling. Press a few extra chocolate chips into the tops.
- Bake in a preheated oven at 170°C/340°F (conventional oven) for about 14-16 minutes, until golden brown. The cookies will still be slightly soft when they come out of the oven. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips
If your Nutella is very soft, place the jar in the refrigerator before you start so you have a firmer filling to work with.
How to store
Stored in an airtight container at room temperature, the cookies will keep well for 1-2 weeks.