Description of this recipe:
Indulge in the ultimate chocolate chip cookie experience with these Gooey Nutella-Stuffed Chocolate Chip Cookies. These aren’t your average cookies; they’re a delightful fusion of classic comfort and decadent surprise. Imagine biting into a soft, chewy chocolate chip cookie, only to be greeted by a molten river of Nutella oozing from its center. Each bite is an explosion of textures and flavors, a harmonious blend of buttery dough, rich chocolate, and the irresistible hazelnut-chocolate goodness of Nutella. This recipe elevates the humble chocolate chip cookie to a gourmet treat, perfect for satisfying your sweet cravings or impressing friends and family. Whether you’re a seasoned baker or a beginner, these cookies are surprisingly easy to make and will undoubtedly become a new favorite in your baking repertoire.
Why you will love this recipe:
These Nutella-stuffed cookies are more than just a dessert; they’re an experience. You’ll love them because:
- The Surprise Factor: The hidden pocket of warm, gooey Nutella is a delightful surprise with every bite. It’s the perfect complement to the classic chocolate chip cookie flavor.
- Irresistible Texture: The cookies have a perfectly balanced texture – soft and chewy on the outside, with a melt-in-your-mouth center. The Nutella adds an extra layer of creaminess that elevates the overall experience.
- Easy to Make: Despite their gourmet appeal, these cookies are surprisingly simple to make. The recipe uses basic ingredients and straightforward steps, making it accessible for bakers of all skill levels.
- Crowd-Pleaser: These cookies are guaranteed to be a hit at any gathering. The combination of chocolate, Nutella, and the comforting aroma of freshly baked cookies is simply irresistible.
- Customizable: You can easily customize this recipe to suit your preferences. Add different types of chocolate chips, nuts, or even a sprinkle of sea salt to enhance the flavor profile.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup Nutella (frozen in dollops ahead of time)
Preparation:
Step 1: Freeze the Nutella dollops. Line a baking sheet with parchment paper. Scoop about 1 teaspoon of Nutella onto the prepared baking sheet, spacing the dollops slightly apart. Freeze for at least 30 minutes, or until solid. This step is crucial for preventing the Nutella from spreading too much during baking. The frozen Nutella will maintain its shape and create a gooey center. Ensure you have around 20-22 frozen dollops to match the cookie dough quantity. Using a small cookie scoop or a spoon can help you portion the Nutella evenly. You can also use a piping bag for a neater and more consistent dollop size.
Step 2: Preheat the oven and prepare the baking sheets. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. Make sure the oven is fully preheated before baking to ensure even cooking. Using an oven thermometer can help you verify the accuracy of your oven’s temperature. If you don’t have parchment paper, you can lightly grease the baking sheets with butter or cooking spray.
Step 3: Cream the butter and sugars. In a large bowl, cream the softened butter, brown sugar, and white sugar together until light and fluffy. This process incorporates air into the mixture, which contributes to the cookies’ soft and chewy texture. Use an electric mixer for best results, but you can also do it by hand with a sturdy spoon. The mixture should be pale and significantly lighter in color. Scrape down the sides of the bowl occasionally to ensure even mixing. Don’t over-cream the butter and sugars, as this can lead to flat cookies.
Step 4: Add the eggs and vanilla extract. Add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter. Stir in the vanilla extract. The vanilla extract enhances the overall flavor of the cookies. Use pure vanilla extract for the best taste. Avoid overmixing the batter at this stage, as it can develop the gluten in the flour and result in tough cookies.
Step 5: Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until the flour is just incorporated, leaving a few streaks of flour if necessary.
Step 6: Fold in the chocolate chips. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter. Use a spatula to fold in the chocolate chips, being careful not to overmix the batter. You can use different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. You can also add chopped nuts, such as walnuts or pecans, for added flavor and texture.
Step 7: Assemble the cookies. Scoop a heaping tablespoon of dough, flatten it slightly in your hand, place a frozen Nutella dollop in the center, and wrap the dough around it, completely sealing the Nutella inside. Roll the dough into a ball. Make sure the Nutella is completely enclosed in the dough to prevent it from leaking out during baking. Use slightly wet hands to prevent the dough from sticking to your fingers. Place the cookie dough balls on the prepared baking sheets, spaced about 2 inches apart.
Step 8: Bake the cookies. Bake for 11–13 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep a close eye on the cookies. The cookies will continue to cook slightly as they cool on the baking sheet. Avoid overbaking the cookies, as they will become dry and crumbly.
Step 9: Cool the cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set slightly and prevents them from breaking when you transfer them. Enjoy the cookies warm or at room temperature.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream.
- Enjoy as an afternoon treat with a cup of coffee or tea.
- Pack them in lunchboxes for a special surprise.
- Serve them at parties or gatherings for a guaranteed crowd-pleaser.
- Drizzle with melted chocolate or sprinkle with sea salt for an extra touch of indulgence.
Tips:
- Freeze the Nutella dollops for at least 30 minutes to prevent them from melting too quickly during baking.
- Use softened butter, not melted butter, for the best cookie texture.
- Don’t overmix the batter, as this can result in tough cookies.
- Bake the cookies until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For a richer flavor, use brown butter instead of regular butter.
- Add a pinch of sea salt to the dough to enhance the sweetness of the cookies.
- Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate chips.
Prep Time:
20 minutes (plus 30 minutes for freezing Nutella)
Cook Time:
11-13 minutes
Total Time:
31-33 minutes
Nutritional Information: (Approximate, per cookie)
Calories: 250-300 Protein: 3-4g Sodium: 100-150mg
Conclusion:
These Gooey Nutella-Stuffed Chocolate Chip Cookies are a delightful twist on a classic favorite. The combination of soft, chewy cookie dough and a molten Nutella center creates an irresistible treat that will satisfy any sweet craving. With their easy-to-follow recipe and crowd-pleasing flavor, these cookies are sure to become a staple in your baking repertoire. So gather your ingredients, preheat your oven, and get ready to experience the ultimate chocolate chip cookie indulgence.
Questions and Answers:
Q1: Can I use a different type of nut butter instead of Nutella?
A: Yes, you can definitely substitute Nutella with other nut butter, such as peanut butter, almond butter, or cashew butter. However, keep in mind that the flavor profile of the cookies will change depending on the type of nut butter you use. Peanut butter will give the cookies a more pronounced peanut butter flavor, while almond butter will offer a more subtle nutty taste. Make sure to freeze the nut butter dollops before baking to prevent them from spreading too much.
Q2: Can I make these cookies ahead of time?
A: Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, simply scoop the dough, stuff it with frozen Nutella, and bake as directed. You can also freeze the unbaked cookie dough balls for up to 2 months. When you’re ready to bake, thaw the dough in the refrigerator overnight and bake as directed.
Q3: What if my Nutella dollops melt too quickly during baking?
A: If you find that the Nutella dollops are melting too quickly during baking, try freezing them for a longer period of time. You can also try using a smaller amount of Nutella per cookie. Make sure that the cookie dough completely seals the Nutella inside to prevent it from leaking out during baking. If the Nutella still melts too much, you can try chilling the cookie dough balls in the freezer for 10-15 minutes before baking.
Q4: Can I add other ingredients to the cookie dough?
A: Absolutely! Feel free to customize the cookie dough with your favorite ingredients. You can add chopped nuts, such as walnuts or pecans, for added flavor and texture. You can also add dried fruit, such as raisins or cranberries, for a chewy and sweet addition. Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate chips. You can even add a pinch of sea salt to the dough to enhance the sweetness of the cookies.
Q5: How do I prevent the cookies from spreading too thin during baking?
A: To prevent the cookies from spreading too thin during baking, make sure that your butter is softened, not melted. Over-creaming the butter and sugars can also cause the cookies to spread too much. Avoid overmixing the batter, as this can develop the gluten in the flour and result in flat cookies. You can also try chilling the cookie dough balls in the refrigerator for 30 minutes before baking. Baking the cookies on a parchment-lined baking sheet can also help prevent them from spreading too much.
