Chocolate · cookies · dessert · nutella

Nutella Stuffed Chocolate Chip Cookies

YOU GUYS, IT’S COOKIE TIME!!

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I’m screaming because chocolate chip cookies + Nutella + ice cold milk = BEST COMBO EVER. Okay, sorry. I’ll stop yelling through the screen now.

 

But seriously, these cookies are everything. They are extremely gooey, incredibly soft, require no chill time, and are stuffed with Nutella. Yes. Yes. Triple Yes!

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This is normally where I’d insert a personal story buuuut today’s post feels like it needs to be different. The cookies need to be the star. The Nutella. The chocolate chips. The Nutella (oh, did I already say NUTELLA?). They are the main attraction.

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Yep! These cookies have already bypassed almost every cookie on my favorites list. And, as you know, that means a lot coming from someone who has six thousand favorites.

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Nutella Stuffed Chocolate Chip Cookies, I love you. My friends love you. My family loves you. And soon, the whole world will love you.

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Okay, I’m reining in my excitement now. Bottling it all up. Putting a cork in it. Sending it off to sea. BYEEEEEE.

Nutella Stuffed Chocolate Chip Cookies

  • Servings: 20 cookies
  • Difficulty: Easy
  • Print

These cookies are incredibly soft, ultra gooey, and require no chill time! They will quickly become a new favorite in your household!

Ingredients

¾ cup (1 & ½ sticks) unsalted butter, slightly softened (see notes)

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 & ½ cups all-purpose flour

2 teaspoons cornstarch

1 & ½ teaspoons baking soda

¼ teaspoon salt

2 cups semi-sweet chocolate chips

About ¼ cup Nutella

Directions

Directions:

-Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.

-In a large bowl, using an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed for two minutes. Add the eggs and vanilla extract. Mix on medium speed until for 30 seconds. Scrape down the bowl.

-Next, add the flour, cornstarch, baking soda, and salt. Mix on low speed until fully combined (be sure to not overmix). Add in the chocolate chips.

-At this time, you can chill the dough for 30 minutes. This step is completely optional but will help make rolling the cookie dough easier. However, I never chill mine!

-Using a 1 tablespoon cookie scoop (or measuring spoon), roll the cookie dough. Place rolled dough onto the baking sheets. Use your fingertips to slightly flattened the balls (press gently). Then scoop ½ teaspoon of Nutella onto the center of each ball of dough. Scoop another 1 tablespoon of cookie dough and place it on top. Use your fingers to pinch around the outside to gently mold the bottom and top together. Repeat this step for each tray.

-Bake for 10-12 minutes or until cookies become lightly golden on top.

Additional Notes:

-To slightly soften the butter, place in the microwave for 5 seconds. Do this 4 times until you reach 20 seconds. When using this method to soften, it is crucial to not put the butter in for the whole 20 seconds at one time. It needs to be in intervals to ensure the butter does not start to melt.

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