The chocolate chip cookie is a timeless icon, a universal symbol of comfort and homemade goodness. It is a recipe that many believe needs no improvement. But what if we dared to dream bigger? What if we could unlock a new dimension of chocolatey decadence hidden within its familiar, comforting embrace? Enter the Nutella-Stuffed Chocolate Chip Cookie: a culinary marvel that is nothing short of a revelation.
Why Is This Nutella-Stuffed Chocolate Chip Cookies So Popular?
The stratospheric popularity of the Nutella-Stuffed Chocolate Chip Cookie is a phenomenon built on several powerful pillars. First and foremost, it leverages the global, cult-like adoration for Nutella. The mere mention of the hazelnut spread creates an instant allure.
Secondly, it taps into the universal human love for a surprise, a hidden center that transforms a familiar favorite into an exciting discovery. The social media age has catapulted this cookie to viral stardom; the “pull-apart” video, showcasing the mesmerizing, molten lava-like flow of the warm Nutella center, is a guaranteed source of engagement and envy.
Furthermore, it represents the ultimate in indulgence. In a world of treat foods, this cookie stands as a pinnacle of “treat yourself” mentality. It combines two beloved chocolate entities, the classic chocolate chip and the creamy Nutella, into one super-powered dessert. Its popularity is also self-perpetuating; when someone tries one, they are compelled to share the experience, often by baking a batch themselves and continuing the cycle of delicious discovery.
Why You’ll Love This Nutella-Stuffed Chocolate Chip Cookies:
- The Ultimate Gooey Center: The entire purpose of this recipe is the molten, liquid Nutella heart that erupts upon the first bite. It’s a textural and flavorful surprise that never gets old.
- The Perfect Cookie Texture: This recipe is engineered to create a cookie that is thick and sturdy enough to contain the filling, with crispy edges and a soft, chewy, and tender center that complements the gooey Nutella perfectly.
- An Impressive, Show-Stopping Treat: These cookies look and taste professionally made. Serving them to guests, friends, or family will earn you rave reviews and a reputation as a baking wizard.
- Surprisingly Simple Process: While the result is spectacular, the technique is straightforward. The most challenging part is patiently freezing the Nutella dollops, which is a simple, hands-off step.
- The Perfect Balance of Flavors: The brown sugar-based cookie dough provides a deep, caramelized sweetness and chew that pairs exquisitely with the distinct hazelnut and chocolate notes of the Nutella, creating a complex and addictive flavor profile.
Here’s what you’ll need:
For the Nutella Filling:
- 1/2 cup (approximately 150g) Nutella or other chocolate-hazelnut spread
For the Chocolate Chip Cookie Dough:
- 2 ¼ cups (280g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- ½ teaspoon Salt
- ¾ cup (170g) unsalted Butter, melted and slightly cooled
- 1 cup (200g) packed light Brown Sugar
- ½ cup (100g) Granulated Sugar
- 2 large Eggs, at room temperature
- 1 tablespoon Pure Vanilla Extract
- 1 ½ cups (270g) Semi-Sweet Chocolate Chips or chunks
For Optional Finish:
- Flaky Sea Salt (such as Maldon) for sprinkling
How to Make Nutella-Stuffed Chocolate Chip Cookies:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Nutella-Stuffed Chocolate Chip Cookies. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Prepare the Nutella Filling
Line a small baking sheet or plate with parchment paper. Using a teaspoon or a small cookie scoop, portion out heaping teaspoon-sized dollops of Nutella. You should get about 12-14 dollops. Place the baking sheet in the freezer and freeze for at least 1 hour, or until the Nutella dollops are completely solid. This is the most critical step for preventing the filling from melting into the dough during baking.
Step 2: Whisk the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. The cornstarch is a secret weapon here—it helps create a softer, thicker, and chewier cookie. Whisking ensures the leavening agents and salt are evenly distributed throughout the flour.
Step 3: Combine the Wet Ingredients and Sugars
In a large mixing bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar. Whisk for a full minute until the mixture is well combined and smooth. The melted butter will help create a chewier texture than creamed butter. Add the room-temperature eggs one at a time, whisking well after each addition until the mixture is light and slightly paler in color. Stir in the vanilla extract.
Step 4: Form the Cookie Dough
Switch to a spatula. Gradually add the dry flour mixture to the wet ingredients, mixing by hand until just combined and a few streaks of flour remain. Be careful not to overmix. Now, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Step 5: Assemble the Stuffed Cookies
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. To assemble, take about 2-3 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place one frozen Nutella dollop in the center. Take another 2-3 tablespoon portion of dough, flatten it, and place it on top of the Nutella. Carefully seal the edges by pinching the bottom and top dough portions together, ensuring the Nutella is completely enclosed. Roll the sealed dough ball gently between your hands to smooth it out. Place the stuffed dough ball on the prepared baking sheet. Repeat with the remaining dough and Nutella dollops, placing them at least 2-3 inches apart on the baking sheet as they will spread.
Step 6: Bake to Perfection
Bake the cookies for 10-13 minutes. The cookies are done when the edges are set and golden brown, but the centers still look slightly soft and underdone. Do not overbake! The residual heat will continue to cook the centers as they cool. For an extra touch, gently press a few extra chocolate chips onto the top of the hot cookies as soon as they come out of the oven.
Step 7: The Crucial Cooling Step
As soon as the cookies are out of the oven, sprinkle them with a pinch of flaky sea salt if desired. Allow the cookies to cool on the baking sheet for a full 10 minutes. This allows them to set and firm up. Transfer them to a wire rack to cool completely, or enjoy them warm and carefully gooey.
Tips for Success:
- Freeze the Nutella Solid: This cannot be overstated. A frozen Nutella center is the key to a molten, not melted-away, filling. If it’s not hard, it will leak.
- Don’t Overmix the Dough: Overmixing develops gluten, leading to tough, cakey cookies. Mix until the ingredients are just combined.
- Chill the Dough Balls (Optional but Recommended): For an even thicker, chewier cookie, you can chill the assembled dough balls on the baking sheet for 20-30 minutes before baking. This prevents excess spreading.
- Underbake Slightly: The cookies will look underdone when you take them out. Trust the process. They will set up perfectly as they cool on the warm baking sheet.
- Use a Cookie Scoop: For uniformity and ease, use a medium cookie scoop (about 1.5-2 tablespoons) for portioning the dough.
Equipment Needed:
- Mixing Bowls (large and medium)
- Whisk and Spatula
- Baking Sheets
- Parchment Paper
- Teaspoon or small cookie scoop
- Wire Cooling Rack
Variations of Nutella-Stuffed Chocolate Chip Cookies:
- Peanut Butter Cup: Replace the Nutella with a frozen dollop of peanut butter, and use Reese’s Peanut Butter Cups chunks in the dough instead of chocolate chips.
- Salted Carella: Before freezing, sprinkle a tiny pinch of flaky sea salt directly onto each Nutella dollop for a salted caramel effect.
- Double Stuffed: For the ultimate indulgence, use two frozen Nutella dollops per cookie.
- Hazelnut Delight: Add 1/2 cup of chopped, toasted hazelnuts to the dough along with the chocolate chips to amplify the hazelnut flavor.
- Stuffed with a Kiss: Substitute the Nutella with a frozen, unwrapped Hershey’s Kiss or a Ferrero Rocher for a different textural surprise.
- M&M Stuffed Cookies: Use M&Ms in the dough and a Nutella center for a colorful, candy-coated crunch.
Serving Suggestions for Nutella-Stuffed Chocolate Chip Cookies:
- A La Mode: Serve a warm cookie (or two) with a scoop of high-quality vanilla bean ice cream. The contrast of hot and cold, chewy and creamy, is pure heaven.
- With a Cold Glass of Milk: The classic pairing is a must. The cold milk perfectly cuts through the rich, chocolatey intensity.
- Dessert Charcuterie: Include these cookies on a dessert board alongside fresh fruit, cheese, and other small sweet treats.
- Gifted with Love: Place cooled cookies in a cellophane bag tied with a ribbon for a truly appreciated and impressive homemade gift.
Prep Time:
20 minutes (plus 1 hour freezing time)
Cooking Time:
12 minutes per batch
Total Time:
1 hour 35 minutes (including freezing)
Nutritional Information:
(Per cookie, estimated)
Calories: ~380
Protein: 4g
Sodium: 180mg
Sugar: 35g
Fat: 18g
Carbohydrates: 52g
Fiber: 2g
FAQs about Nutella-Stuffed Chocolate Chip Cookies:
Q: My Nutella leaked out everywhere! What did I do wrong?
A: The most common cause is that the Nutella wasn’t frozen solid enough. Ensure it’s rock-hard before enclosing it. Also, make sure you are sealing the dough completely with no cracks or thin spots.
Q: Can I make the dough ahead of time and bake it later?
A: Absolutely! You can assemble the stuffed cookie dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Q: Why are my cookies flat and thin?
A: This could be due to several factors: your butter was too warm, the dough wasn’t chilled, your baking soda is old, or the oven temperature was too low. Chilling the dough balls before baking is the best defense against flat cookies.
Q: Can I use a different filling?
A: Yes! Any thick spread that can be frozen will work. Think biscoff cookie butter, salted caramel sauce (ensure it’s very thick), or even a thick peanut butter.
Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to 3 days. The Nutella center will firm up but will still be delicious. To reheat, microwave for 10-15 seconds to restore the gooey center.
Final Thoughts:
The Nutella-Stuffed Chocolate Chip Cookie is more than a recipe; it is a bold declaration that some of life’s greatest joys are found in the simplest of pleasures, especially when those pleasures are stuffed with chocolate-hazelnut spread. It takes the nostalgic comfort of a childhood classic and injects it with a dose of pure, unbridled joy and sophistication.
While it requires a bit of forethought with the freezing, the process is wonderfully simple and the reward is immeasurable. So, embrace your inner cookie artist, freeze that Nutella with purpose, and prepare to bake a batch of what might just be the best cookies you have ever made.
