Nutella-Stuffed Chocolate Chip Cookies Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
30 minutes
Servings:
28 Cookies
Ingredients
  • ⅔ cup Nutella
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 1 egg + 1 yolk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup finely chopped hazelnuts, toasted and skins removed
  • 1 cup semi-sweet chocolate chips
Directions
  1. Line a baking sheet with parchment paper.
  2. Drop 28 teaspoon-sized mounds of Nutella on the parchment.
  3. Freeze for at least 30 minutes.
  4. While the Nutella is freezing, combine the flour, cornstarch, baking soda, and salt in a medium bowl.
  5. In a stand mixer bowl or other large mixing bowl, cream together the butter and brown sugar until lightened and fluffy.
  6. Beat in the egg, followed by the yolk and vanilla.
  7. Add the dry ingredients to the butter and egg mixture and mix on low speed until combined.
  8. Increase the speed to medium and mix until the dry ingredients are fully incorporated.
  9. Mix in the chopped hazelnuts.
  10. Stir in the chocolate chips.
  11. Line 2 more baking sheets with parchment.
  12. Scoop the cookie dough into 28 portions and arrange them on the baking sheets.
  13. Remove the Nutella scoops from the freezer and wrap a piece of cookie dough around each frozen Nutella scoop. Return the Nutella to the freezer if it starts to get too soft.
  14. Chill the cookie balls for 30 minutes.
  15. Preheat an oven to 350 F.
  16. Bake the cookies, 1 sheet at a time, for 10-11 minutes, just until they turn golden brown.
  17. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.
  18. Serve and enjoy!