Hella Tasty Nutella Stuffed Chocolate Chip Cookies
These Nutella Stuffed Chocolate Chip Cookies start with a brown butter chocolate chip cookie base and are stuffed with 2 teaspoons of Nutella in each cookie. Check out my Homemade Nutella recipe for the ultimate chocolate chip cookie experience!!
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Servings: 26 Cookies
Ingredients
For the Nutella
- 1 batch Homemade Nutella (you can also use store-bought Nutella)
For the Cookie
- 110 grams unsalted brown butter (about 10 tablespoons (140 g unsalted butter before browning))
- 1 3/4 (385 g) dark brown sugar (packed; you can also use light brown sugar)
- ½ cup (112 g) sunflower or grapeseed oil (or any oil you love and have on hand)
- 2 tablespoons (26 g) milk (cold)
- 1 ½ tablespoons (20 g) real vanilla extract
- 2 large eggs (cold)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 cups (406 g) all-purpose flour
- 1 ½ cup (256 g) dark chocolate (chopped (or you can use chocolate chips))
- Sea salt flakes for dusting on top (optional)
Instructions
For the Nutella
- Line a cookie sheet with parchment paper. Use a 2-teaspoon cookie scoop/melon baller/two spoons to grab 26 mounds of Nutella. Mold into little balls and place on the baking sheet. The Nutella won't perfectly hold its shape, that's fine.Set the baking sheet in the fridge or freezer to chill while you make your cookie dough. You don’t want the Nutella balls to become frozen solid, just chilled through. So if you want to store it overnight, cover it tightly and stash it in the fridge instead of the freezer.
For the Cookie
- Place 10 tablespoons (140 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium-high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour it into a heat-safe, large bowl to cool until closer to room temperature, but still liquid.(For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
- Once the butter has cooled, add the oil, brown sugar, milk, vanilla and eggs and whisk until completely combined and the color has lightened, about 1 to 2 minutes. Add in the baking powder, baking soda and salt, whisking to combine, about 1 minute. Grab a spatula and fold in the flour until just combined and you still see small streaks of flour. Lastly, add in the chocolate chips and fold into the dough until evenly distributed. Lay a piece of plastic wrap over the top of the dough and let the dough chill in the fridge for 20 minutes.
- Preheat your oven to 350°F (177°C). Cover several cookie sheets with parchment paper.
- Scoop 3 tablespoons of dough and using your finger, press an indent in the center. Pace a chilled 2-teaspoon Nutella mound in the center and cover with the cookie dough. Set on the baking sheet leaving 3 inches (8 cm) between dough balls. If you have extra dark chocolate chips, set some over the top (I like to do this with my cookies so they look super chocolatey and delicious).
- Bake in the center of the oven for 13 minutes or until golden brown around the edges. Let cool completely on the baking sheet. We slightly underbake these and let them finish baking and cooling on the baking sheet so we have a soft, chewy cookie with slightly crispy edges. Sprinkle with sea salt flakes (if using) and let cool completely on the baking sheet before serving.
Notes
Why Use Cold Eggs & Milk
I do this as a way to expedite bringing everything to the proper consistency (since your brown butter is likely not quite room temp). If they happen to be room temperature, no worries! It may take a little longer for the cookie dough to firm up.Storing Your Fresh-Baked Cookies
Store your Nutella-Stuffed Cookies at room temperature, in an airtight container, for several days.Storing Cookie Dough
Wrapped tightly and stored in an airtight container, Nutella chocolate chip cookie dough can hang in the fridge for up to three days.Freezing Cookie Dough
For long-term storage wrap the entire lump of cookie dough tightly (in plastic wrap, ideally) and then stash it in an air-tight container. For short-term storage (I’m talking about wanting to have a fresh cookie (or two) every night after dinner), freeze the cookie dough balls on a parchment-lined baking sheet. Once frozen, after several hours, stash it in an air-tight container. When baking, they can go straight from the freezer to the oven, just tack on a few extra minutes to the bake time. This will result in a puffier cookie. If you want the cookies to look similar to the photos here, then let the dough come close to room temperature (just sitting out while you pre-heat the oven is fine). Add 1 to 2 minutes bake time if the dough still has a slight chill.Homemade Nutella
If you use my Homemade Nutella Recipe, you may have some leftovers after making the cookies. It's great on toast!Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies!For More Brown Butter Tips:
Check out my How to Brown Butter Tutorial. Enjoy your new favorite cookie recipe! *This recipe has been updated. If you prefer the original recipe, just email us and we'll send it to you! Enjoy your Nutella-Stuffed Chocolate Chip Cookies! xo Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo