Irresistible Nutella Stuffed Chocolate Chip Cookies: The Ultimate Gooey Treat

For every devoted Nutella enthusiast and classic chocolate chip cookie connoisseur, prepare to unite! Imagine the rich, hazelnut-chocolate swirl of Nutella seamlessly combined with the warm, comforting embrace of a perfectly baked chocolate chip cookie. That’s precisely what these Nutella Stuffed Chocolate Chip Cookies deliver – a match truly made in dessert heaven. These aren’t just any cookies; they’re generously sized, brimming with decadent chocolate chips, and hide a sensational, gooey Nutella core that will make your taste buds sing. Every person who tries these magnificent treats instantly falls in love. Get ready to bake a batch with me and discover your new favorite cookie!

Why These Nutella Stuffed Chocolate Chip Cookies Are a Must-Try

What makes these particular cookies so incredibly special? It’s the delightful juxtaposition of textures and flavors in every bite. You get the crisp, golden-brown edges of a classic cookie, giving way to a soft, chewy interior. Then, as you sink your teeth in, you discover the warm, molten Nutella center that oozes out, creating a truly luxurious experience. It’s more than just a cookie; it’s an adventure in indulgence, transforming a simple dessert into something truly extraordinary. Whether you’re baking for a special occasion, a cozy night in, or simply to satisfy a serious sweet craving, these cookies are guaranteed to impress and leave everyone wanting more. They’re a testament to how two beloved treats can become even better when united.

The Secret to the Perfect Gooey Nutella Core

Creating that irresistible, molten Nutella center is surprisingly straightforward, thanks to one simple, yet crucial step: freezing the Nutella. The process begins by lining a cookie sheet with wax paper or parchment paper. Then, you’ll scoop out generous tablespoon-sized drops of Nutella onto the prepared sheet. Ensure you make enough drops for all your cookies, as this recipe yields approximately 20. Once all your Nutella dollops are ready, place the cookie sheet directly into the freezer. This critical step only takes about 20 minutes for the Nutella to firm up sufficiently, making it easy to handle.

Once frozen solid, these little discs of Nutella magic can be easily picked up and enveloped within your prepared cookie dough. The reason this method works so well is that it prevents the Nutella from completely melting and oozing out during the baking process before the cookie dough has had a chance to set. Instead, it slowly softens as the cookie bakes, transforming into that dreamy, gooey center we all crave. It’s a simple trick that guarantees a successful and incredibly delicious Nutella-filled experience every single time.

Crafting the Ultimate Chocolate Chip Cookie Dough Base

To successfully wrap these generous Nutella cores, you need a substantial amount of cookie dough – and that’s precisely why these cookies turn out gloriously giant! Their impressive size is definitely a feature, not a flaw. The base recipe for these colossal cookies is a delicious copycat of the popular cookie delivery service, Chip Cookies. This means you can expect a cookie with an absolutely perfect texture profile: wonderfully soft and chewy in the center, transitioning to a delightful crispy bottom and edge. It’s the ideal foundation for any chocolate chip cookie, elevated further by our secret Nutella filling.

When it comes to baking, remember that size matters. Because these dough balls are so large, it’s crucial to give them ample space to spread without touching each other. I highly recommend baking no more than 6 cookies at a time on a standard baking sheet. This ensures even baking and prevents them from merging into one giant, misshapen cookie. The resulting generous size also means each cookie is an entire dessert experience in itself, perfect for sharing (or not!).

Nutella Stuffed Chocolate Chip Cookies Recipe

Get ready to bake the most incredible cookies you’ve ever tasted! This recipe yields approximately 20 large, satisfying cookies, perfect for sharing (or not!).

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup cake flour (this is key for that soft, chewy texture!)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 cups semi-sweet chocolate chips (or a mix of your favorite chocolate varieties)
• 20 tablespoons Nutella, divided (approximately one standard 13 oz / 371g jar should be sufficient)

Instructions:

1. Prepare the Nutella Cores: Line a large cookie sheet with wax paper or parchment paper. Using a tablespoon, scoop out 20 individual drops of Nutella onto the prepared sheet. Ensure they are spaced out slightly. Place the cookie sheet in the freezer for at least 20 minutes, or until the Nutella drops are firm and easy to handle.
2. Preheat Your Oven: While the Nutella is chilling, preheat your oven to 375°F (190°C). Prepare another baking sheet (or two, for batch baking) with parchment paper.
3. Cream Wet Ingredients: In the bowl of an electronic mixer (stand mixer with paddle attachment or a hand mixer), combine the softened butter with both the brown sugar and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and smooth, typically 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract until just combined.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk well to ensure all leavening agents and salt are evenly distributed.
6. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until a dough begins to form and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
7. Fold in Chocolate Chips: Remove the bowl from the mixer and, using a rubber spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
8. Stuff the Cookies: Retrieve the frozen Nutella cores from the freezer. Using a large cookie scoop (about 3 tablespoons), scoop out a portion of cookie dough. With your hands, gently flatten the cookie dough into a disc. Place one frozen Nutella drop in the center of the dough. Carefully fold the edges of the cookie dough around the Nutella, pinching the seams to fully enclose it and form a smooth ball. Ensure the Nutella is completely sealed within the dough.
9. Form All Cookies: Repeat step 8 until all the cookie dough has been stuffed with Nutella.
10. Bake to Perfection: Place 6-8 stuffed cookie dough balls on your prepared baking sheet, ensuring they are spaced generously apart to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft and puffy. The cookies may look slightly underdone in the middle, but they will continue to set as they cool.
11. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This is crucial as the Nutella center will be extremely hot and gooey! Allow them to cool slightly before consuming for the best molten center experience. Enjoy your utterly delicious Nutella Stuffed Chocolate Chip Cookies!

Tips for Success and Variations

• Don’t Rush the Freeze: The 20-minute freeze time for the Nutella is a minimum. If you have extra time, you can freeze them for longer, even overnight. This ensures they maintain their shape during stuffing and baking.
• Sealing is Key: When wrapping the Nutella, make sure there are no cracks or openings in the cookie dough. A complete seal prevents the Nutella from leaking out and burning on the baking sheet.
• Even Baking: For consistent results, rotate your baking sheets halfway through the baking time. If you’re baking multiple batches, make sure your oven returns to temperature between batches.
• Add a Pinch of Sea Salt: A sprinkle of flaky sea salt on top of the warm cookies immediately after baking can elevate the flavors, creating a delightful sweet and salty contrast.
• Try Different Chocolates: While semi-sweet chips are classic, feel free to experiment with dark chocolate chunks, milk chocolate chips, or even white chocolate chips for a different flavor profile.
• Storage and Reheating: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. To enjoy that fresh-baked, gooey center experience again, pop a cookie in the microwave for 10-15 seconds or warm it in a low oven for a few minutes.

Frequently Asked Questions (FAQs)

Q: Can I use all-purpose flour instead of cake flour?

A: While you can use all-purpose flour for the entire amount, cake flour is specifically called for to give these cookies an incredibly tender, soft, and chewy texture, characteristic of gourmet cookies. Using all-purpose flour might result in a slightly denser cookie, but they will still be delicious.

Q: Why do I need to freeze the Nutella?

A: Freezing the Nutella prevents it from melting too quickly during baking. If the Nutella were at room temperature, it would likely melt and seep out of the cookie dough before the dough itself has set, leading to a messy and less effective “stuffed” cookie.

Q: My cookies are spreading too much. What went wrong?

A: Several factors can cause excessive spreading: your butter might have been too soft (it should be softened, not melted), your oven temperature might be too low, or you might have used too much butter or not enough flour. Chilling the formed cookie dough balls for 15-30 minutes before baking can also help prevent excessive spreading.

Print this delightful Nutella Stuffed Chocolate Chip Cookie recipe here: