Yield: 6 nutella stuffed chocolate chip cookies // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
One bowl, 30 minutes, 6 perfectly delicious nutella stuffed chocolate chip cookies
Nutella stuffed chocolate chip cookies
Today we’re taking chocolate chip cookies, and making them *even more* chocolatey a.k.a stuffing with a nice tablespoon of nutella, and topping them off with a drizzle with nutella. I mean, can it even get more delicious than this?! Below you’ll find an assortment of tips and tricks to make these marvelous cookies.
Why do you post small batch recipes?
I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. Small batch helps cut down on waste and eliminates the feeling that all that excess dessert MUST be eaten. Here on my blog I post a lot of small batch bakes with a mix of some 8-10″ single layer cakes from time to time. All my recipes can easily be doubled or tripled to fit your need, so long as you use grams to measure!
Nutella stuffed chocolate chip cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool (or just eat them right there!)
Cookie scooting
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder & baking soda: for helping the cookies rise.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor but absolutely no worries if you’re using standard butter!
Light brown sugar: for sweetness and for moisture.
Egg yolk: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Semi-sweet chocolate: I tend to use semi-sweet chocolate because milk is quite sweet and dark is, well, quite bitter. But, use your favorite chocolate here! I recommend (and used) half chocolate bar, half mini chocolate chips for the best texture and spread on the cookies. If you use all chocolate chips, the cookies will bake up very thick and not spread too much, so be aware of that!
Nutella: truly the star of the show here. We will stuff each cookie with 1 tbsp. of nutella, and then swirl a bit on top of each cookie prior to baking.
How to make nutella stuffed chocolate chip cookies
1. Freeze the nutella. Prior to starting the cookies, you’re going to want to freeze 1 tbsp. balls of the nutella so that it’s *much* easier to work with later on. You can do this a week in advance if you wanted, but 20 minutes before should work as well. I used a 1 tbsp. cookie scoop and scooped 6 balls of nutella onto a parchment lined sheet.
2. Melt the butter. In a small microwave safe bowl, microwave the butter just until melted. The best way to do this is to microwave it in 20 second intervals, stirring after each interval. Then, whisk in the light brown sugar.
3. Add in the egg yolk. Whisk in the egg yolk and vanilla until the mixture is cohesive.
4. Fold in the dry ingredients. Fold in the flour, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your chocolate! Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!
5. Assemble the cookies. There are two ways you can go about this. If you have a 1.5 tbsp. cookie scoop – great! If all you have is a standard medium sized scoop (3 tbsp.) that will work as well. With the smaller scoop, scoop out 12 cookie dough balls. If all you have is the medium sized scoop, simply scoop out 6 cookie dough balls and tear the top off of each one. Use your palm to flatten half of each cookie down, then place a frozen ball of nutella in the middle of the flattened cookie dough. Flatten the other half of the cookie dough, then place it on top of the nutella and use your hands to roll the dough into a ball, making sure the nutella is completely trapped inside each cookie.
6. Bake the cookies. Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra nutella and use a spoon to top each cookie dough ball off with nutella. Bake for 10 minutes at 350°F / 175°C.
7. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round. Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!
Nutella stuffed chocolate chip cookies Q & A
Can I double these nutella stuffed chocolate chip cookies?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store these nutella stuffed chocolate chip cookies
These cookies can be stored in an airtight container at room temperature. They will definitely taste the best on the day that they are baked, but will keep well for up to 3 days.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Nutella stuffed chocolate chip cookies troubleshooting
Having some issues with the recipe? I hope these solutions might help!
My dough is too sticky to handle
The dough is a little sticky to work with, but if it’s way too sticky it might be that your butter was too hot when you started the dough. No worries! Simply place the cookie dough in the fridge for 10 minutes and then continue with stuffing them with the nutella.
My cookies spread out too much
First and foremost – if you are using chopped chocolate, the cookies will spread out more as chopped chocolate is made to melt and spread, whereas chocolate chips are made to hold their shape. If your cookies are looking a little spread out and misshapen, simply take a bowl that’s slightly larger than your cookies, place it face down on top of the cookies, and swirl the bowl around to re-shape the cookies.
Another reason might be if you’re not measuring the ingredients by weight. Adding too little flour, too much butter, or too much sugar could all lead to the cookies spreading more than they should be. I really can’t recommend using a kitchen scale enough!
My cookies didn’t spread out at all
If your cookies did not spread, it’s possible that you used too much flour in the recipe. I highly recommend always measuring by weight as it’s the best way to ensure your recipe comes out the way that mine did, and that it comes out the same every time.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these nutella stuffed chocolate chip cookies?
If you made these nutella stuffed chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Nutella Stuffed Chocolate Chip Cookies
Ingredients
- 6 tbsp. nutella + extra for topping
- 65 g all purpose flour (½ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 65 g light brown sugar (⅓ c.)
- 56 g unsalted butter (¼ c.)
- 1 egg yolk
- ½ tsp. vanilla
- 113 g semi sweet chocolate* (⅔ c.)
Instructions
- Prior to starting the cookies, you're going to want to freeze 1 tbsp. balls of the nutella so that it's *much* easier to work with later on. You can do this a week in advance if you wanted, but 20 minutes before should work as well. I used a 1 tbsp. cookie scoop and scooped 6 balls of nutella onto a parchment lined sheet.
- In a small microwave safe bowl, microwave the butter just until melted by stirring the butter after 20 second intervals. Then, whisk in the light brown sugar.
- Whisk in the egg yolk and vanilla until the mixture is cohesive.
- Fold in the flour, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your chocolate! Fold the mixture together just until no more flour streaks remain.
- There are two ways you can go about this. If you have a 1.5 tbsp. cookie scoop – great! If all you have is a standard medium sized scoop (3 tbsp.) that will work as well. With the smaller scoop, scoop out 12 cookie dough balls. If all you have is the medium sized scoop, simply scoop out 6 cookie dough balls and tear the top off of each one.
- Use your palm to flatten half of each cookie down, then place a frozen ball of nutella in the middle of the flattened cookie dough. Flatten the other half of the cookie dough, then place it on top of the nutella and use your hands to roll the dough into a ball, making sure the nutella is completely trapped inside each cookie.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra nutella and use a spoon to top each cookie dough ball off with nutella. Bake for 10 minutes at 350°F / 175°C.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!