How to make Chocolate Chip Cookies stuffed with gooey Nutella. This cookie dough is easy and made with few ingredients like delicious chocolate chips! This recipe makes thick cookies: the edges are slightly crispy but the center is soft. The Nutella filling stay soft, creamy and gooey for a lot of days after you bake them!
No one could resist to this Nutella Cookies!
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PEANUT BUTTER CHOCOLATE CHIP COOKIES:
4 INGREDIENTS NUTELLA COOKIES:
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EGGLESS CHOCOLATE CHIP NUTELLA COOKIES: shorturl.at/bruTU
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Ingredients
Makes 9-10 Nutella stuffed Cookies:
10 large teaspoons of Nutella
110 g (1/2 cup) Unsalted Butter, softened at room temperature
100 g (1/2 cup) Caster Sugar
1 teaspoon Vanilla Paste (or vanilla extract)
1 Egg
175 g (1+1/3 cup) All Purpose Flour
1 teaspoon Baking Soda
7 g (1 tablespoon) Cornstarch
Pinch of Salt
100 g (2/3 cup) Chocolate Chips
Directions:
1. Spoon 10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
2. In a medium size bowl mix together Flour, Baking Soda, Cornstarch and Salt until well combined. Set aside.
3. In a large size bowl mix with a spatula the softened Butter, Sugar and Vanilla until creamy.
4. Add the Egg and mix until combined (don’t worry if it lumps).
5. Incorporate with a spatula the Flour mix into the Butter mix in two times: don’t overmix the dough.
6. Incorporate Chocolate Chips to the dough*
* If you live in a hot climate, maybe you could need to refrigerate the cookie dough for about 30 minutes.
7. Use an ice cream scoop (5 cm – 2 inch) and scoop out the cookie dough.
8. Flatten the cookie dough ball into a circle and place in the center a frozen scoop of Nutella
9. Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball*
*If you live in a hot climate, roll quickly the cookies because Nutella tends to melt quickly or consider to freeze Nutella for minutes more.
10. Repeat for the rest of the dough: you’ll get 9 o 10 stuffed cookie balls.
11. Place the balls onto a lined baking sheet and refrigerate it for 1 hour.
12. Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inch apart) and bake in preheated oven at 180°C-350°F for 10-12 minutes (until the edges will be golden brown).
13. Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
14. You can store the cookies in an air tigh container or a tin cookie box at room temperature for up to 1 week.
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