This Nutella-Stuffed Chocolate Chip Cookie is the stuff of dreams!
Okay, okay, so maybe there are a ton of things that may outshine even the shadow of the idea of cookies– unless perhaps you love them to the moon and back– but do you know another thing that’s even better than chocolate chip cookies?
Nutella-stuffed chocolate chip cookies.
You see where I’m going here? I’m sure you can already imagine: your favourite classic chocolate chip cookie, crunchy on the outside and chewy in the center– but wait! What is this delicious thing oozing from the middle that makes me go ‘Mmmmmmmmmmmmmmm…’?!
As we all know, Nutella goes well with pretty much any baked good or dessert in the universe, whether it be a delicious customized cake that matches your unique taste, or classic treats like donuts. But whoever came up with the idea of using them as choco chip cookie innards was clearly a genius.
Clearly he or she knew what she was doing.
I admit these cookies might seem a bit indulgent to weight-watchers but I can guarantee it will be a glorious treat to those with a sweet tooth. Regardless of which group you belong to I find that it’s always interesting to try a clever reinvention of a classic, such as this.
Being a huge fan of choco chip cookies I am already pretty happy with a batch of my favourite recipe so far, but I have also amassed a few recipes with mouth-watering twists added to the forever-favourite. Recipes that marry the awesome choco chip cookie with other equally awesome things to create something that stops you on your tracks. (Admit it, you’ve been stalled by the sight of food before!) I have shared such a recipe a long time ago and it remains to be one of my favourite cookies that I have ever consumed in my life. I think this cookie is going to be that sort of cookie for a lot of people.
I find that chocolate chip cookies always taste a tad better with a sprinkling of salt on top. I don’t even quite understand the sorcery of how it brings out a different dimension to the already delicious flavours of chocolate and caramel, but I totally dig it. It’s the same case with these cookies even when you give them just a teensy sprinkling of some coarse sea salt.
The salt makes the caramel notes in the cookies bolder; makes the chocolate chips taste deeper; and I don’t know if I’m just imagining it but it seems the hazelnut flavour leaps out from the Nutella a bit more. (I have used coarse rock salt on occasion and because it tastes quite a bit saltier I recommend control over the amount sprinkled!) There is also this pleasantly nutty flavour to the cookies thanks to the browned butter that was used in place of regular one.
Nutella-Stuffed Brown Butter Chocolate Chip Cookies
Makes about 24 cookies
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 ¼ cups packed dark brown sugar
- ¼ cup white sugar
- 1 large egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 1 tablespoon plain Greek yogurt *
- 2 cups semi-sweet or dark chocolate chips
- 1 jar of Nutella, chilled in the refrigerator (you will use approximately 24 teaspoons)
- Coarse sea salt, for sprinkling
- 1. Whisk together the flour, baking soda, and salt in a bowl and set aside.
- 2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process.
- 3. After a few of minutes of constant whisking, the butter will begin to darken on the bottom of the saucepan. As soon as the butter has turned brown and gives off a nutty aroma, remove the pan from the heat and continue to whisk as it is transferred to a bowl to prevent burning. Set aside to cool for a few minutes.
- 4. With an electric mixer fitted with the paddle attachment, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined.
- 5. Add the dry ingredients slowly and beat on low-speed (or using a spatula) just until combined. Gently fold in all of the chocolate chips.
- 6. Chill dough for 2 hours in the refrigerator. Meanwhile, line two baking sheets with parchment paper. In the last 20 minutes of chilling, preheat the oven to 350°F (180°C).
- 7. Once dough is chilled, measure about 1 and 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently rolling into a ball — it doesn’t have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary.
- 8. Place dough balls on cookie sheet 2 inches apart, then flatten just a little bit with a very gentle hand to even the tops. Bake the cookies 9 to 11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
- 9. Cool the cookies on the sheets for at least 2 minutes. Sprinkle with a little sea salt. Transfer cookies to a wire rack to cool completely.
Somehow I feel like I didn’t need to say too much to sell these cookies, because just look at them!
And now, please excuse me while I brace myself for the violent reactions of friends who will surely be outraged that I did not share these cookies with them. (SORRY GUYS! Ya’ll know I live with cookie monsters! :P)
Erin @ The Speckled Palate
Not gonna lie: I feel a little bowled over and giddy at the sight of these cookies because Nutella makes EVERYTHING better. And I think I absolutely need to try these soon…
Thanks for sharing!
I hope you do. They are soooo addictive! 🙂
they look yummy!
They are! 🙂
You say 1 jar of Nutella. What size jar? There are at least two sizes regularly available in the US, in addition to tiny jars, which I assume you’re not talking about. The common sizes are 13oz and 26.5oz. I have seen tiny ones and giant ones, too.
Hi there! I do believe a 13-ounce jar will be enough. You won’t be able to use it all since you’ll be needing only 1 1/2 Tablespoons of Nutella per cookie, and this recipe yields around 24. 🙂
You mean 1.5 TEAspoons per cookie? That’s about what the directions indicate.
Hi Chris! Sorry about that. You’re correct. 🙂
Yumm!! looks so good. im trying this today after work! a whole day of fasting gives one such a sweet tooth!!!! My siblings will def love this. Thanks for sharing ! 🙂
can we bake this in a microwave?
Hi Zee, I’ve never tried it so I wouldn’t recommend it.
I just made them today, so delicious! Thanks for sharing 🙂
Looks a lot like this recipe here: http://www.ambitiouskitchen.com/2012/09/nutella-stuffed-brown-butter-sea-salt-chocolate-chip-cookies-my-favorite-cookie-ever/
Hi Laura! If you’ll notice in the credits portion of my recipe box I did link to this post since it’s where I got the recipe from. It’s a fantastic recipe isn’t it? 🙂
Can you make these cookies without a mixer? I don’t have one and tried making cookies once but they came out flat and hard rather than soft and risen. I don’t know if it was just that recipe or if all cookies need the mixer? To incorporate air or something?
Hi Rebecca! Yes you can make this recipe without a mixer since you don’t need to cream softened butter into sugar in this case. Since the butter is already melted it should be quite easy to mix the ingredients together. Make sure to mix thoroughly during that step and you should be fine. 🙂
What if I don’t have a fancy mixer with the attachments.. and only have a little old hand mixer?
Hi Melissa! The hand mixer should work fine. 🙂
I made these cookies with my regular toll house cookie dough and they turned out fantastic! Thank you for the inspiration, and for all of the awesome recipe ideas! I can’t wait to try making the browned butter version!
Thank you for sharing the recipe..I tried it and it turned out really good! did omit some things and substituted with something else, for example carob powder and carob chips instead of nutella and choco chips, baking powder instead of eggs.
No eggs for me, I’m sorry. I’m a strict vegetarian. But thanks again for sharing.
You can visit my blog for eggless baking and cooking http://nonas-cooking.blogspot.com
Hi, what about white sugar if brown is not available ?
Hi there! With choco chip cookies, using either white or brown sugar does have an effect on the texture of the cookies. For these I think making them a bit chewy is best so I recommend using a lot more brown, but if you use all white sugar then your cookies will come out A LOT crisper. 🙂
Can i omit the yogurt? If yes, are there any adjustments i have to make?!
Hi Spikes. I haven’t tried this without the yoghurt so I can’t say for sure, although I suspect it’s there to help keep the cookies soft.
I’ve made this a few times now, but my cookies keep deflating. What am I doing wrong?
Hi Maebelyn, when the cookies initially come out of the oven they are quite puffy, but they do deflate a bit once cooled but not to the point where they become flat, as you can see in the photos. Were your cookies really flat?
Yes, they were incredibly flat. And the color did not come out nicely, it was really brown. They still tasted good.
Hi Maebelyn, is your baking soda still working? That’s the only thing that comes to mind right now as to why the cookies would deflate so much. You can test it using this method: https://www.thetummytrain.com/2011/02/19/let-there-be-fizz/
They look soooo good!!