Chocolate Chip Cookies are my absolute favourite. I don’t even like double or triple chocolate chip cookies because they’re a bit too rich as a cookie for my liking. Rich brownies yes, but rich cookies? No thanks. I like mine simple. Just an ordinary cookie dough studded with glorious chocolate chips baked to perfection, that is crispy exteriors and chewy interiors.
But I’ll make an exception to one of my favourite spreads in the world – Nutella. What’s there not to love about Nutella? Plus when it’s stuffed into a chocolate chip cookie, it somehow seems as if it was just a hugeeeee melted chocolate chip which of course is just so irresistible.
This recipe is so simple. Just one note of caution: The dough is extremely sticky so be sure to refrigerate them first and work quickly after taking it out. And if you like chewier cookies, I recommend you to chill the balls first before baking. I like mine slightly on the crispier side so I baked them immediately after I shaped them. Either way, it’s personal preference. Sprinkling a little sea salt also helps cut all the richness but you could definitely leave that out if you want.
Nutella Stuffed Chocolate Chip Cookies
Adapted from Annies Eats
Yields 2 dozen cookies
14 tbsp unsalted butter, melted
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp sea salt, plus more for sprinkling
3/4 cup light brown sugar
1/4 cup granulated sugar
1 tbsp yogurt
1 1/2 cups chocolate chips
Line a baking sheet with wax or parchment paper. Place Nutella in a plastic bag toward one corner of the bag. Twist so that it does not squeeze out of the top. Snip one corner off the end of the bag. Pipe small dollops of the spread onto the wax paper, about 1-1½ teaspoons each. You will need about 2 dozen. Transfer the baking sheet to the freezer and let sit until firm, about 2 hours.
Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of an electric mixer, combine the sugars and melted butter. Mix on medium speed until well blended and smooth. Blend in the egg and egg yolk, scraping down the bowl as needed. Blend in the vanilla and greek yogurt. With the mixer on low speed, blend in the dry ingredients just until incorporated. Fold in the chocolate chips. Chill the dough briefly, about 30 minutes.
Preheat the oven to 175C. Use a medium dough scoop (about 2 tablespoons) to scoop a portion of cookie dough (you definitely want a relatively large-sized cookie so a substantial amount of Nutella can fit in there). Press an indentation into the center of the dough ball to create a bowl shape. Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top to completely seal it in the center.
Place the shaped cookies on the prepared baking sheets, 2-3 inches apart. Bake until the cookies are golden brown and set, rotating the pans halfway through, about 14 minutes total. When the cookies are finished baking, sprinkle lightly with additional sea salt. Let sit a few minutes, then transfer to a wire rack to cool. Repeat with the remaining dough as needed. Be sure to replace the remaining Nutella dollops in the freezer while waiting for cookies to bake. It softens fairly quickly otherwise.