Servings 20 cookies
Ingredients
- 2/3 cup Nutella
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chunks (See Kelly’s Note)
- Sea salt, for topping (optional)
Instructions
- Line a baking sheet with parchment paper. Scoop 1 1/2 tablespoon mounds of Nutella onto the baking sheet, spacing the mounds about 1 inch apart. Place the baking sheet in the freezer until the Nutella is frozen solid, about 20 minutes.
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
- Scoop out two 1 1/2-tablespoon mounds of dough and flatten them slightly. Place a frozen Nutella mound into the center of one piece of cookie dough then press the second piece of dough on top, sealing together the edges. Repeat the scooping, filling and sealing process with the remaining dough. Arrange the cookies about 2 inches apart on the baking sheets.
- Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Notes
- The Nutella can be frozen into mounds and stored in an air-tight container in the freezer for up to 1 month.
- My go-to chocolate mix is half semisweet chocolate chips and half dark chocolate chunks.
- Use a consistent amount of dough for each cookie to ensure even baking. A cookie scoop or measuring spoon can help achieve this.
- The key to chewier, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for 5 to 7 minutes before transferring them to a rack to cool completely.
- Achieve bakery-worthy perfection by using a circular motion around each warm, just-out-of-the-oven cookie with a cookie cutter or the bottom of a glass. Gently trace the edges in a circular path to mold the cookies into flawless, uniformly round shapes.
- If you have leftover cookies, store them in an airtight container to maintain freshness. Stuffed cookies can last for about 2-3 days at room temperature or 3-5 days when refrigerated. For longer storage, freeze them for up to 2-3 months in an airtight container.
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