If you love chocolate chip cookie like I do, and you like Nutella like I do, then welcome to the best Nutella Stuffed Chocolate Chip Cookie. You are in for a treat today. Let’s watch the video to see how I made it.

It’s the season of the year again when sweet treats are everywhere around us. It’s not that I don’t bake almost everyday, but holiday season is a special season dedicated to sweet treats baking, particularly cookies. I like to make an all-year round kind of cookie, something that I and you can bake on a daily ordinary day, not just for Christmas. But I do understand the attractiveness of holiday cookies, I love the festive look of it, such a joy to make them. This Nutella Stuffed Chocolate Chip cookie may not look like a holiday cookie, but trust me when I tell you, you are going to go nuts with this cookie and your friends too. Pack them nicely in a holiday box they will sure pass a Holiday Edible gift.

Chocolate chip cookie is one of the classic cookies that we all love. There’s also the all time favorite shortbread cookies, oatmeal cookies, peanut butter cookies and more. But chocolate chip cookie ranks as my no 1 favorite cookie because it has everything that I crave for in a cookie, like chocolate and more chocolate. On top of this, it is very easy to make, especially the no chill type which by the way I also have in my website, have a look at it when you have spare time. Then there’s the ingredients , it uses very basic ingredients which I have most of the time. I say “most” because I often run of out chocolate chips because I love using chocolate chips in my dessert especially when making Chocolate Ganache . But it’s still not a problem because it’s not difficult to find it in grocery, baking aisle is one section that I can navigate to easily. 

What Makes this Cookie Special

I’ll cover the first obvious thing, it is stuffed with Nutella and Nutella always makes things better or even great. It literally melts when you break the cookie apart or when you bite on it, at least while the cookie is still warm. So don’t let that opportunity pass and grab a piece while it is warm so you get to enjoy it better. You see how it melts in the video? That’s how it is when it is still warm. 

 No Hand Mixer Needed 

Yes, you read it right. As most chocolate chip cookie requires hand mixer to cream the butter, this recipe do not call for a mixer because this uses melted butter instead of softened butter so no creaming needed. That’s a bonus point for me, being able to make it without a mixer just sounds less work and less cleaning. 

Chilling is Required , So Let’s Chill It

It’s give and take, since the recipe uses melted butter that doesn’t require creaming, the batter will require chilling so that the cookie do not spread well. Since the butter was melted, the batter will be soft, as in really soft. Baking it at this stage will easily cause it to spread ending up with probably thin and crispy cookie, which we don’t like. 4 hours chilling is suggested but it would be better if you could leave it overnight. It can even stay up to 2-3 days in the refrigerator (unbaked) or in the freezer 2-3 months. If you are really craving for chocolate chip cookie but don’t like the wait, you can use my no wait BEST Chocolate Chip Cookie and use that to stuffed Nutella with. So you see you don’t have to give up on your cookie cravings at all.

 Stuffing with Nutella

Unfortunately, I do not recommend for you to use the Nutella right out of the jar. The way that you should do it is to freeze small portion of Nutella until they are solid and it doesn’t stick to your palm when you roll it. Having it in this state will make the stuffing easier and cleaner. It will also avoid oozing out of the cookie. I used 2 tsp size Nutella for a double single scoop ice cream size cookie. If you are making a bigger cookie, you can make the Nutella portion larger too, that would a real treat.

The Ingredients

The ingredients are just the usual chocolate chip cookie ingredients, flour, egg, sugar, leavening agent and chocolate chips, and Nutella. Afterall, it’s not Nutella Stuffed Chocolate Chip cookie with Nutella. Scroll down to see the detailed list of ingredients and measurement and the instruction on to make this cookie. Let’s get started!

Ingredients:

• 1 cup + 2 tbsp all-purpose flour (spoon & leveled)
• 1/4 tsp baking soda
• 1/2 tsp cornstarch
• 1/4 tsp salt
• 6 tbsp unsalted butter, melted
• 1/4 cup + 2 tbsp light brown sugar, loosely packed
• 1/4 cup granulated sugar
• 1 large egg – room temperature*
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (more or less adjust to your preference)

Directions:

1. Freeze Nutella: Scoop about 2 tsp of Nutella and arrange in tray line with parchment paper. Freeze until solid, about 4 hours. This step can be done ahead of time and leave the Nutella in the freezer until ready to use.
2. Dry Ingredients: Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
3. Wet Ingredients: In a medium bowl, whisk the brown sugar, granulated sugar, melted butter, egg and vanilla extract.
4. Wet + Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or until manageable for scooping and shaping.
6. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
7. Divide the dough into 12 portions. For each portion, create a dent in the center and put the frozen Nutella spread. Cover with another portion of cookie dough. Roll into your palm to create a smooth surface. Repeat until all portions are used up. You should end up with 6 cookies.
8.  Bake  Bake for about 10 minutes (adjust as needed by adding 2 minutes if cookie is not yet fully baked), the cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. The side should be set, and the center soft. If you need to extend the baking time, adjust by adding 2 minutes until the cookie is nicely bake. The baking time could slightly vary by few minutes because of the state of the cookie dough, it will depend on how hard or soft the dough when you bake it. I highly recommend the cookie dough to be hard, it is easy to adjust the baking time with this state.
9. Cool: Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

*Room temperature egg is preferred so that it mix easily with the rest of the ingredients.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes.

Make Ahead Tip: 

Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls (with Nutella inside) freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw. Scroll down at the bottom for tips on how to freeze cookie.

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My Other Cookie Videos:

If you are not feeling like a chocolate cookie, I have many other cookie recipe in my website, check them out and start by watching some of my cookie videos for inspiration on your next baking activity.

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