These are The Best Nutella Stuffed Chocolate Chip Cookies! Indulgent and delicious and so fun to make.

 

I have spent a lot of time researching recipes recently, learning new techniques and perfecting existing recipes of mine, so I wanted to test out a few new ideas in this delicious decadent recipe for The Best Nutella Stuffed Chocolate Chip Cookie using a new and improved version of my Best Ever Chewy Chocolate Chip Cookie. 

The result is a huge delicious cookie with a lovely chocolatey soft centre. Something quite different and there are a few steps but it will easily rival any cookie you buy in a store.

 

Nutella is a sweet, creamy hazelnut-chocolate spread, originally created by Ferrero in Italy. It’s popular as a spread or ingredient in desserts for its rich, indulgent flavor which lends itself perfectly to a cookie centre. 

 

You will want to make the cookies the night before, the best way to get the most out of cookie dough is to rest and chill it. So this is an ideal recipe to make up the night before, then cook the next day. 

 

The ingredients are lovely and simple

• Nutella

• Plain White Flour

• Cornflour

• Baking Soda

• Salt

• Butter

• Brown Sugar

• White Sugar

• Eggs

• Vanilla

• Chocolate Chips

Oops I forgot to include the Nutella in this photo! 

Below is a deep dive into the method for making these Nutella Stuffed Cookies, scroll on down to the printable recipe card if you are just ready to get on with it!

The night before, prepare the Nutella and cookie dough, both will need time to chill. Line a tray with baking paper, optionally cut into strips for easy removal of 6-8 Nutella dollops at a time the next day to prevent thawing.

Onto the lined baking tray add teaspoon sized amounts of Nutella with a small gap between, you will need 25 teaspoons of Nutella. I use a teaspoon to scoop from the jar and then wipe it off with my finger to create a somewhat round dollop.

 

Pop the Nutella drops in the freezer overnight. 

Then prepare your cookie dough, it is always a good idea to sift together the dry ingredients then give it a whisk, this way the cornflour and baking soda are evenly incorporated into the flour. Cornflour in cookies means they are softer with a finer crumb.

To get the most out of the preparation you want to whip your cooled melted butter and sugars together well until they are super pale and fluffy, at least 4 minutes in a stand mixer, then add the eggs, a yolk and a whole egg with a lovely big amount of vanilla essence.

 

I always use an imitation vanilla essence for my baking, the Hansells brand! To me it just tastes and smells so good, but feel free to use your favourite. 

When you add the flour mixture gently combine it until it begins to form a shaggy dough with flour still visible, then add the chocolate and stir until just combined and no flour remains. 

At this stage prepare a large oven tray with baking paper and using a medium cookie scoop or large spoon measure approx 2 tablespoons sized balls of cookie dough onto the tray (approx 45 grams each, yes I measure each scoop to make them uniform!).

 

Add the dollops of cookie dough onto the tray, they do not need to be perfect as the dough is very soft. If you find it is a little too soft to work with, pop it in the fridge for 30 minutes then try again.

Cover the tray with foil or plastic wrap and place in the fridge for a minimum of 12 hours or up to 2 days to ensure the maximum flavour and texture. 

 

When you are ready to bake your cookies, remove the cookie dough from the freezer and allow it to come to room temperature for 20 minutes to make it a little pliable. 

The Nutella will soften quite quickly at room temperature, so use my trick of strips of baking paper to work with just a few at a time or pop the Nutella drops back in the freezer for 10 minutes to firm up as you go. 

 

Prepare a large tray with baking paper and set aside. Working with the cold balls of dough, press this into a flat disk in your hand and place a frozen Nutella drop on the centre of the dough, then carefully wrap the dough around the ball to form a rough ball shape, ensuring the Nutella is fully covered. 

 

Repeat with the remaining balls of dough and Nutella drops and place altogether on the tray, cover the cookie dough balls and pop them in the freezer for 15 minutes or the fridge for a further 30 minutes to chill once more.

 

While the dough chills one final time preheat the oven and prepare your oven tray.  You will want to only bake approx 8 cookies to a tray as they are large cookies and it is best practice to allow room for them to brown and expand.

You can do one tray at at time or if your oven allows cook multiple trays, you may wish to rotate them during cooking to ensure they bake evenly.

 

They only take around 15 minutes to bake to perfection, which is golden and the top just starting to crackle. The cookies are very soft once they are baked, allow them to stand to firm up for 10 minutes, it is very important to taste test one to ensure they are to your liking! 

 

Now onto the recipe, I hope you love these Nutella Stuffed Chocolate Chip Cookies, there are a few steps but it is SO worth it!

Be sure to let me know what you think of these once you make them, pop a comment down below.

 

I hope you enjoy this recipe, you can follow me on Facebook and Instagramfor more deliciousness, if you make this recipe comment below and tell me what you thought!

Happy Baking! Anna xo