The Best Giant Nutella Stuffed Chocolate Chip Cookies

Name: The Best Giant Nutella Stuffed Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 serving
Ingredients: 1.25 cup all-purpose flour (150g); 3/4 tsp baking soda; 1/4 tsp salt; 4 Tbsp unsalted butter (56g); 1/2 cup packed light brown sugar (96g); 1 large egg; 1 tsp vanilla extract; 1/2 cup chocolate chips (70g); 1/3 cup nutella (80g)

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
5
Calories
426 kcal
Course
Dessert
Cuisine
International

The Best Giant Nutella Stuffed Chocolate Chip Cookies

Heidi Hunt

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My Lanta these Giant Nutella Stuffed Chocolate Chip Cookies! Chewy, buttery cookies stuffed with chocolatey gooey Nutella center.... they are absolute HEAVEN! The perfect fun dessert to whip up and loved by everyone!

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Ingredients

Servings

1.25 cup all-purpose flour (150g) Use gluten-free if needed
3/4 tsp baking soda
1/4 tsp salt
4 Tbsp unsalted butter (56g) room temp
1/2 cup packed light brown sugar (96g)
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (70g)
1/3 cup nutella (80g) for stuffing

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking soda and salt together in a bowl and set aside.
Cream the butter and sugar in the bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand held mixer). Beat on medium-high for 2 minutes or until light and fluffy.
Add the egg and vanilla and beat until just mixed in.
Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
Break the cookie dough into 10 even pieces and roll into a ball with your hands. Place them at least 2 inches apart on the baking sheet then flatten them.
Add a heaping tablespoon of nutella to the center of 5 of the cookies. Place the remaining 5 cookies on top. Secure the sides so they all stay together.
Bake for 10 minutes or until golden brown along the edges. Then take out and transfer to a wire rack to cool.

Equipments used:

Notes

To make gluten-free: To make these chocolate chip cookies gluten-free, use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
To make dairy-free: sub dairy-free butter for the regular butter, and make sure you're using dairy-free chocolate chips (I love Enjoy Life)!
Ingredient notes: I’ve tested this recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)

Nutrition Information

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Serving 1 giant cookie Calories 426kcal (21%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 10g (50%) Fiber 1.4g (6%) Sugar 37.7g (75%)