Ingredients
Scale
- 1/2 cup Nutella (for the frozen dollops)
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Prepare the Nutella Centers. Line a small tray with parchment paper. Scoop 12 individual tablespoons of Nutella onto the tray. Place the tray in the freezer for at least 30 minutes. You want the Nutella to be completely firm so you can handle it easily during the stuffing process.
- Step 2: Cream the Butter and Sugars. In a large mixing bowl or stand mixer, beat the softened butter, brown sugar, and white sugar together. Mix on medium-high speed for about 2 to 3 minutes until the mixture looks pale and fluffy. This step incorporates air, which helps create that bakery-style height.
- Step 3: Add Wet Ingredients. Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- Step 4: Mix in Dry Ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as you see no more streaks of flour. Over-mixing will make the cookies tough. Fold in the chocolate chips by hand.
- Step 5: Stuff the Cookie Dough. Scoop about 3 tablespoons of dough and flatten it in your palm. Retrieve the frozen Nutella dollops from the freezer. Place one frozen dollop in the center of the dough. Fold the edges of the dough around the Nutella, pinching the seams shut to ensure no Nutella leaks out. Roll it into a smooth ball.
- Step 6: Chill and Bake. Preheat your oven to 350°F (175°C). Place the stuffed dough balls on a baking sheet lined with parchment paper, spacing them 3 inches apart. Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft. Let them cool on the pan for 10 minutes to set before moving them.
- Cook Time: 57 minutes