Nutella Stuffed Chocolate Chip Cookies
These cookies are Nutella heaven! This is a buttery, chewy chocolate chip cookie, stuffed to the brim with Nutella and topped with mini chocolate chips!
Servings: 18 cookies
Ingredients
- 1 ¼ cup melted butter room temperature, I use salted but you can use unsalted if you prefer!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup Nutella
Instructions
- Line a baking sheet or plate with wax paper or parchment paper. Scoop 2 teaspoons of Nutella onto the prepared pan. Repeat to create 18 dollops of Nutella and freeze for at least 30 minutes.
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Line a cookie sheet with parchment paper and scoop 18 even dough balls. Gently flatten the dough and place the frozen Nutella scoop in the center. Cover completely with the dough and roll in mini chocolate chips, then place on the prepared baking sheet. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours. **If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, fill with the Nutella and then chill for 45 minutes.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.