in case you haven’t figured out by now, i like chocolate chip cookies. a lot. in fact, when I was little and would get asked what my favorite food was, I would say chocolate chip cookies. i guess some things never change..
so here we are again with another cookie recipe. the combination of the different kinds of chocolate and nutella come together to create a wildly delicious party in your mouth.
Nutella Stuffed Chocolate Chip Cookies
slightly adapted from Ambitious Kitchen
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks unsalted butter
- 1 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup hershey’s dark chocolate chips
- 1/2 cup ghiradelli dark chocolate chips
- 1 8 oz. jar of nutella, chilled in the refrigerator
First, whisk together the flour, baking soda, cinnamon and salt in a bowl. Set aside. Next, it’s time to brown the butter. Heat the butter up in a pan over medium heat. Continually whisk during this process. After a few minutes, the butter will start to foam on the time. Keep whisking. In the next few minutes you will notice butter browning on the bottom of the saucepan. As this happens and as it gives off a nutty aroma, remove from heat to cool.
Once the butter has cooled, use an electric mixer to whisk the butter and sugars together. Beat in the egg, egg yolk, and vanilla until combined. Slowly add the dry ingredients and mix until just combined. Fold in the chocolate chips.
Chill the dough for 2 hours in the refrigerator, or 30 minutes in the freezer. Once the dough is has chilled, preheat the oven to 350 F. Scoop out 1 tbsp. of dough, roll it into a ball, and then flatten out. Add a scoop of nutella to one side of the dough. Remove another tbsp. of dough, roll it into a ball, and flatten it out as well. Place this “disc” of dough on top of the nutella. Pinch the ends of the dough together to completely enclose the nutella. Flatten out slightly (and gently!) and place on a greased pan. Continue this process until all of the dough has been used up, placing the cookies 2 inches apart on the pan.
Bake 9-11 minutes in the oven. They will be a little undercooked in the center, but as they cool they will harden up while still being soft and gooey.
a happy monday to you!