The Best Giant Nutella Stuffed Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
426 kcal
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Course
Dessert
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Cuisine
International
The Best Giant Nutella Stuffed Chocolate Chip Cookies
Description
This recipe creates giant chocolate chip cookies with a luscious Nutella filling. The dough uses all-purpose flour, butter, brown sugar, egg, vanilla, and chocolate chips to form a classic cookie base. After preparing the dough, it is divided into portions, flattened, and filled with Nutella before sealing with another dough piece. Baking at 350°F yields cookies that have a crisp golden edge and a soft, chewy center with melted hazelnut chocolate inside.
The flavor is balanced between the semi-sweet chocolate chips and Nutella’s creamy hazelnut essence, providing a richer chocolate experience than traditional chocolate chip cookies alone. The texture features a soft crumb and a smooth melty filling that holds its shape well when cooled on a wire rack.
These cookies are ideal for sharing or special occasions, and warming them slightly before eating enhances the gooey texture inside. They can be adapted for gluten-free or dairy-free diets by substituting appropriate ingredients, but using real brown sugar is recommended for best chewiness and flavor.
To make gluten-free versions, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with a dairy-free alternative and ensure the chocolate chips are also dairy-free. Note that sugar substitutes may affect texture and softness, so warming the cookies before eating helps maintain a tender experience.
Ingredients
- 1.25 cup all-purpose flour Use gluten-free if needed, 150g
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp butter room temp, unsalted, 56g
- 1/2 cup brown sugar packed, light, 96g
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup chocolate chips 70g
- 1/3 cup Nutella for stuffing, 80g
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.
Notes
- Use real brown sugar to achieve the softest, chewiest cookies; substitutes may lead to a firmer texture.
- For gluten-free versions, replace all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-free adaptations require butter substitutes and dairy-free chocolate chips.
- Warming cookies before serving softens them if sugar substitutes are used or after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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