The BEST Nutella Stuffed Chocolate Chip Cookies - These amazing, no-chill, chewy chocolate chip cookies are loaded with chunks of bittersweet chocolate, filled with a gooey layer of Nutella and topped with flakey sea salt!
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Why You Will Love These Cookies
- The dough doesn't require any chilling. You heard right. NO chilling!
- The dough comes together in 10 minutes.
- They are SO easy to make.
- These cookies are chewy, has a gooey center, crispy edges and not too sweet!
These cookies are definitely always on repeat in my kitchen, along with my Brown Butter Chocolate Cookies and Brown Butter Blondies with Chocolate Chips and Pecans!
Nutella Stuffed Chocolate Chip Cookies Ingredients
Here are some notes about all the ingredients used for these Nutella Stuffed Cookies. Quantities and full instructions are in the recipe card below!
- Nutella - Nutella is a hazelnut chocolate spread that can be found nearly anywhere. I usually keep a jar of Nutella in my pantry at all times!
- All-Purpose Flour - We are keeping these cookies simple, so we are only using all-purpose flour.
- Cornstarch - Also known as corn flour in the UK, is the to a chewy cookie.
- Baking Soda - Helps tenderize and brown the cookies.
- Salt - Balances the sweetness.
- Unsalted Butter -We'll be using melted butter to help create that chewy center.
- Brown Sugar & White Sugar - A combination of the two types of sugar is key to the soft gooey center and crisp edges.
- Egg - Make sure your egg is at room temperature. You can quickly bring it to temp by submerging into hot tap water for 15 minutes.
- Vanilla - You can use vanilla paste or extract. Use a good quality vanilla for best results.
- Chocolate - I like to use a chocolate bar and chop it up myself. To control the sweetness, stick with a darker chocolate rather than milk chocolate.
- Flakey Sea Salt - Adding a bit of sea salt is the perfect way to finish them.
*See recipe card for quantities.
How to Make Nutella Filled Chocolate Chip Cookies
Here are step-by-step photos and instructions on how to make the BEST Nutella Chocolate Chip Cookies! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Freeze Nutella - Scoop 12 dollops of Nutella onto a small tray lined with parchment paper. Place in the freezer to harden for 30 minutes.
Step 2. To a large bowl, add melted butter, brown sugar and granulated sugar. Mix on medium/high speed for 2 minutes.
Step 3. Next, add the egg and vanilla and continue mixing for an additional minute.
Step 4. Sift flour mixture into wet ingredients, and with a rubber spatula, gently mix until just combined. Do not overmix!
Step 5. Gently fold in chopped chocolate until combined.
Step 6. Assemble your cookies - Remove Nutella from the freezer. Take a large cookie scoop and fill with cookie dough. Make a well in the middle and insert a frozen piece of nutella inside. Then cover and seal with the overhanging dough. Top with extra chunks of chocolate if you'd like. You should end with 12 large cookies.
Step 7. Bake 6 cookies on one large cookie sheet at a time for 9 to 11 minutes. Do not overbake! Err on the side of underbaking. Allow cookies to sit for 1 to 2 minutes before transferring to a wire rack to cool. Top with flaky sea salt and serve warm. Enjoy!
Hint - For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter or ramekin over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Variations
- Brown Butter - You can never go wrong with adding brown butter. Just increase the amount of butter to 14 tablespoons (198g). You can view the instructions on how to brown your butter in our Brown Butter Chocolate Chip Cookie post!
- Other Fillings - Try filling them with Biscoff cookie butter, peanut butter, marshmallow fluff or caramel candies!
- Go Nuts! - Add pecans, pistachios, walnuts or almonds.
Storage
- Baked cookies are best eaten right away or the same day. However, you can store leftovers in an airtight container and leave on the counter for about 3 days.
Expert Tips!
- Use a kitchen scale to measure your ingredients. When it comes to baked goods, it's really important to measure your ingredients correctly. Having too much flour or not enough can greatly affect the outcome of the final product. I use a $15 (usd) digital kitchen scale from Amazon and I love it!
- Do not overmix. No tough cookies here! You will hear this over and over again, but do not overmix your cookie dough. Over-mixing the dough will lead to excessive gluten development, which can result in a hard and dense cookie. When you stir the dry ingredients in the stand mixer, it only takes 15 to 20 seconds to incorporate. If you are mixing by hand, just fold the dry ingredients until there are no more streaks of flour left.
- Freeze the Nutella dollops longer than you think. Freeze for at least 30 minutes. Since the cookie dough only takes 10 minutes to make, I recommend starting the dough after the nutella has been frozen for at least 20 minutes.
- Do not overstuff. I know it will be tempting to add more Nutella, but filling them too much can cause it to ooze out.
- Assembly. I find that it's easiest to use a large ice cream scoop to assemble the cookies. A standard ice cream scoop is 4 tablespoons (72 grams). If you do not have a large ice cream scoop, just scoop 2-tablespoon (36 grams) balls of dough. You should end up with 24 balls. Flatten a dough ball slightly, add frozen nutella, then flatten another ball of dough and place on top and seal. Roll the dough in your between your hands to create a perfect sphere. You will end up with 12 large cookies.
- Do Not Overbake. Your bake time can vary based on how hot your oven runs. Err on the side of underbaking your cookie.
FAQs
This cookie dough can be made ahead and left in the fridge for up to 5 days. In fact, it tastes even better (if you can believe that) as it sit in the fridge because the flavors have time to meld and develop. Assemble the cookies per instructions below and store covered on a baking sheet. Bake straight from the fridge at 375ºF (190ºC) for 10 minutes. There is no need to thaw before.
I'm a huge fan of making a huge batch of cookies and keeping them in the freezer. I love being able to bake fresh cookies any time I want. Just assemble your cookies as usual, place on a cookie sheet and freeze uncovered for an hour. Then place the frozen balls of cookie dough into freezer bags. It will stay good for 2 months. Bake frozen at 375ºF for 10 to 12 minutes.
If you don't have an electric mixer, you can easily whisk everything by hand.
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📖 Recipe
Nutella Stuffed Chocolate Chip Cookies With Sea Salt
INGREDIENTS
- ¾ Cup (180g) Nutella
- 2 Cups (240g) All-Purpose Flour
- 2 Teaspoons (5g) Cornstarch
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 10 Tablespoons (142g) Unsalted Butter melted and cooled slightly
- ¾ Cup (150g) Light Brown Sugar packed
- ¼ Cup (50g) Granulated White Sugar
- 1 Whole Large Egg room temp
- 2 Teaspoons Vanilla Extract
- 4 to 6 Ounces (113g to 170g) Bittersweet Chocolate Bar roughly chopped
- Flaky Sea Salt
Instructions
- Freeze Nutella - Scoop 12, 1 tablespoon sized Nutella dollops onto a plate or small tray lined with parchment paper. Freeze for at least 30 minutes or until hardened.¾ Cup (180g) Nutella
- Prep - Set a rack in the center of the oven and preheat to 375ºF (190ºC). Line 2 large cookies sheets with parchment paper and set aside.
- Combine Dry Ingredients - In a medium sized bowl, whisk together flour, cornstarch, baking soda and salt and set aside.2 Cups (240g) All-Purpose Flour2 Teaspoons (5g) Cornstarch 1 Teaspoon Baking Soda½ Teaspoon Salt
- Combine Wet Ingredients - To a large bowl, add melted butter, brown sugar and granulated sugar. With a hand or stand mixer fitted with the paddle attachment, mix on medium/high speed for 2 minutes. Add the egg and vanilla, and mix on medium/high speed for an additional 1 minute.10 Tablespoons (142g) Unsalted Butter¾ Cup (150g) Light Brown Sugar¼ Cup (50g) Granulated White Sugar1 Whole Large Egg2 Teaspoons Vanilla Extract
- Combine Dry & Wet Ingredients - Sift in your dry ingredients and mix on the lowest speed or gently combine with a rubber spatula. Do not overmix! Then add your chopped chocolate and mix until just incorporated.4 to 6 Ounces (113g to 170g) Bittersweet Chocolate Bar
- Assemble your Cookies - Remove Nutella from the freezer. Take a large ice cream scoop and fill with cookie dough. Make a well in the middle and insert a frozen piece of nutella inside. Then cover and seal with the overhanging dough. Top with extra chunks of chocolate if you'd like. You should end with 12 large cookies.
- Bake - Bake 6 cookies on one large cookie sheet at a time for 9 to 11 minutes. Do not overbake! Err on the side of underbaking. Allow cookies to sit for 1 to 2 minutes before transferring to a wire rack to cool. Top with flaky sea salt and serve warm. Enjoy!
Notes
- If you do not have a large cookie scoop, portion out 24 (2 tablespoons each) balls of cookie dough. Grab a cookie dough ball and flatten slightly. Place frozen nutella inside, flatten another dough ball and place on top making a seal, all while rolling in a ball.
- The cookies are best served warm. Store in an airtight container and enjoy within a few days.
- Dough can be made ahead. Assemble and store covered in the fridge for up to 5 days. Or freeze assembled cookies in freezer bags for up to 2 months.
- If you don't have chocolate bars on hand, you can add 1 to 1 ½ Cups of chocolate chips.
cang says
My go to chocolate chip cookies. Made this 5 times now. Crispy outside, chewy inside, and melty chocolate hazelnut middle, so good.
Lisa says
Wow! I'm so happy you love this recipe. It's everything a chocolate chip cookie should be and is definitely a keeper!
Roberta says
Thank you for this delicious cookie recipe! I love that you don't have to chill the dough too. The texture was wonderful; gooey on the inside and crispy on the edges.
Also - the sea salt is a GREAT touch. Yum!
Lisa says
Hi Roberta, it's always on repeat in our kitchen for a reason! The no-chill dough is also a game-changer. Thank you for trying our recipe!
Marvin says
These cookies are so delicious. I can’t stop eating these. It is perfectly crispy on the outside and chewy in the middle.
Lisa says
They truly are deliciously addictive and always a crowd-pleaser! Thank you so much for trying them!
Isabel says
Marvelous chocolate chip cookie recipe!