Can the dough be made ahead?

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.

Can I freeze the dough?

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.

What If I don't have an electric mixer?

If you don't have an electric mixer, you can easily whisk everything by hand.

Nutella Stuffed Chocolate Chip Cookies With Sea Salt

Name: Nutella Stuffed Chocolate Chip Cookies With Sea Salt
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 Cups (240g) All-Purpose Flour; 2 Tsp (5g) Cornstarch or Cornflour in UK; 1 Tsp Baking Soda; 1/2 Tsp Salt; 10 Tbsp (142g) Unsalted Butter, melted and cooled slightly; 3/4 Cup (175g) Light Brown Sugar, packed; 1/4 Cup (50g) Granulated White Sugar; 1 Large Egg, room temp; 2 Tsp Vanilla Extract; 4 to 6 oz Bittersweet Chocolate Baking Bar, roughly chopped; About 3/4 Cup (180g) Nutella; Flakey Sea Salt for garnish

Description

These Nutella Stuffed Chocolate Chip Cookies are dangerously delicious! They are speckled with bittersweet chocolate, filled with a gooey layer of nutella and topped with flaky sea salt.

Ingredients

Scale

2 Cups (240g) All-Purpose Flour
2 Tsp (5g) Cornstarch or Cornflour in UK
1 Tsp Baking Soda
1/2 Tsp Salt
10 Tbsp (142g) Unsalted Butter, melted and cooled slightly
3/4 Cup (175g) Light Brown Sugar, packed
1/4 Cup (50g) Granulated White Sugar
1 Large Egg, room temp
2 Tsp Vanilla Extract
4 to 6 oz Bittersweet Chocolate Baking Bar, roughly chopped
About 3/4 Cup (180g) Nutella
Flakey Sea Salt for garnish

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Instructions

Prep your Nutella – Scoop 12 dollops of Nutella and place on a parchment or wax lined cookie sheet, then place in the freezer to harden for 30 minutes. Each dollop is about 1 tablespoon (15 grams) each.
Prep your Cookie Dough – Line 2 large cookies sheets with parchment paper and set aside. Melt butter in microwave or small saucepan and set aside. Roughly chop between 4 to 6 ounces of your chocolate bars and set aside. Finally, in a medium sized bowl, mix flour, cornstarch, baking soda and salt and set aside.
Make your Cookie Dough – 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 egg and vanilla and mix on medium/high speed for an additional 1 minute.
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.
Set a rack in the center of the oven and preheat to 375ºF (190ºC).
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 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 1/2 Cups of chocolate chips.

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Category: Cookies
Method: Bake
Cuisine: American