Nutella-stuffed Chocolate Chip Cookies

by ilene on January 14, 2013 · 8 comments

in baking, recipes

Ok, I think I found it, the ULTIMATE COOKIE!  I think these are the best cookies I’ve ever made, hands down.  Even Jeff agrees with me on this one. I used to think my signature cherry toffee oatmeal chocolate chunk cookies were the best, but I change my mind and take it all back. These nutella-stuffed chocolate chip cookies are now my new favorite cookie.  I found the recipe here and made it later that afternoon.  Then subsequently made the recipe two more times that week.  Best. Cookie. Ever.

I mean look at this, the perfect chewy yet crispy chocolate chip cookie oozing with hazelnut goodness:

Nutella-Stuffed Chocolate Chip Cookies (recipe from Bake at 350)

{makes 24}

24 teaspoons Nutella
2 & 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (1 cup) salted butter
3/4 cup sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla
12 ounces semi-sweet chocolate chips

See full baking instructions at Bake at 350.  A couple notes from me:

  • I used regular salt since I couldn’t find the kosher salt in my pantry
  • In my haste to make these cookies the first time, I realized that I also didn’t have light brown sugar and substituted with 1/2 cup of dark brown sugar and the cookies turned out fine.

To “stuff” the cookies with nutella, you have to first freeze dollops of nutella for 30 minutes in your freezer:

While you are waiting for the nutella to harden up, you make the cookie dough like you would with any other cookie:

Then you cover each nutella ball with cookie dough like this:

Bake at 350 for about 12 minutes or when the edges of the cookie start to brown.

Take out of the oven and serve!

It’s the best straight out of the oven, when the nutella is all warm and melty!

You really can’t beat the chocolate/hazelnut combo!  Anything with chocolate chips and nutella in it has got to be good!!

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1 Gracie January 14, 2013 at 12:15 pm

Hi ileen! I loooove your awesome sewing blog. I was looking at your Nutella-stuffed chocolate chip cookies, and the recipe called for 24 teaspoons of Nutella. I just wanted to tell you that 24 teaspoons=8 tablespoons. That is a lot easier than measuring out 24!

2 Ashley January 15, 2013 at 4:52 pm

And there goes my New Years resolution! These seriously look DELICIOUS! I might just have to stop by the store to pick up the ingredients and make them! Thanks for the recipe! Hope baby zoey is doing better with her colic!

3 Stoich91 January 28, 2013 at 7:01 pm

MMMM yum! 😀 Def. have to make.

@Gracie that is a good point, but I think the reason it’s “24” is because you DO have to count out 24 teaspoons…to make 24 frozen blobs…to make 24 warm and yummy nutella cookies… 😀 If it all went into the recipe at once, she could’ve just measured it in cups.

4 Marietta February 24, 2013 at 4:12 pm

Hi Ileen,

I made this yesterday for my husband. He loves the cookies. I love Nutella, so it’s no surprise the cookies are delicious.

As a note, I also didn’t have dark brown sugar, so I just omitted it from the recipe and the cookies were sweet enough for our taste and I also forgot salt! oops! 🙂

Thanks for sharing this recipe!

5 Cathy October 4, 2013 at 10:10 pm

I brought these cookies to camping. I placed a cookie on a marshmallow stick and warmed it over the fire. It was a hit. Thank you for sharing.

6 Evelyn January 3, 2015 at 11:02 pm

Hi Ilene! I’ve been a long time admirer of your blog, but have never made any of your recipes because I’m not much of a baker/chef…but when I was asked to bring cookies to a cookie exchange party this past holiday season, I thought of your blog! I made these Nutella stuffed chocolate chip cookies and they were a huge hit! It was fun hearing party guests (who I had not met before, and who did not know I had made the cookies) talk about how awesome they were. Thanks for the inspiration, and keep up the good work! Everything you do on this blog is amazing!!! Happy New Year! 🙂

7 Jenna Lim January 18, 2015 at 4:26 am

Hi! Can I use self raising flour instead of all purpose flour? And if I want to make more than 24, should I just double all the ingredients? Thank you!!

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