Nutella-Stuffed Chocolate Chip Cookies
Indulge in these delightful Nutella-Stuffed Chocolate Chip Cookies, combining classic chocolate chip flavors with the rich, gooey goodness of Nutella in each bite.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened properly for best results.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 2 cups semisweet chocolate chips Feel free to experiment with different types of chips.
- 1/2 cup Nutella Create a soft filling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the semisweet chocolate chips with a spatula.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
Baking
- Scoop about 1 tablespoon of dough, roll it into a ball, and make an indentation in the center.
- Fill the indentation with 1 teaspoon of Nutella, then wrap the dough around it and roll it back into a ball.
- Place the dough balls on the baking sheets, spaced about 2 inches apart.
- Bake for 9 to 11 minutes until the edges are golden and centers are soft.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Serving Suggestions
- Serve cookies with cold milk or warm coffee. Drizzle with chocolate sauce for an extra touch.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months. Microwave for a few seconds if desired.