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Nutella Stuffed Chocolate Chip Cookies With Sea Salt

Lisa Flinn
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. 
5 from 4 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Nutella 30 minutes
Total Time 1 hour 10 minutes
Course cookies
Cuisine American
Yields 12 Large Cookies

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 Flour
    2 Teaspoons (5g) Cornstarch
    1 Teaspoon Baking Soda
    ½ 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 Butter
    ¾ Cup (150g) Light Brown Sugar
    ¼ Cup (50g) Granulated White Sugar
    1 Whole Large Egg
    2 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.
Keyword chocolate filled cookies, no chill cookies, Nutella, nutella cookies, nutella stuffed cookies
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