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)
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 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!