I thought I had a serious affinity for chocolate chip cookies (a “dangerous” affinity for my health’s sake). Then I met these… and things got a lot worse (or a whole lot better, depending on your perspective).
In these delights, my beloved chocolate chip cookie crosses paths with Nutella and, basically, magic happens.
A friend of mine, who runs a home-based bake shop in Boston called From, Scratch, first made these for a group of us. We all just about died when we ate them, and I added them to my arsenal of desserts for our family. Admittedly, she’s a far better baker than I am. So if you want someone to make them for you, definitely talk to her. But since she lives so far from us, my version meets our family’s sugar desires without issue.
This past weekend, I made these for a second time (and doubled the batch) for a bake sale at my office. Most of the cookies got packaged up and sent off to feed other watering mouths in support of charity. But we definitely did a taste test when they came out of the oven and threw a few in the freezer for later.
Up until making these cookies, the thought of making a “stuffed” cookie seemed a bit intimidating. How do you get that gooey middle to stay inside where it’s supposed to be? Turns out, it’s really not that hard. And the recipe isn’t much more complicated than a traditional chocolate chip cookie.
So… if you’re feeling like doing something “fancy” for a party or dessert for friends, this might just be your ticket to faux fancy and rave reviews!
Lots More Fun & Easy Sweet Treats: To say I have a sweet tooth would be an understatement. If you’re interested, be sure to check out a host of other fun and easy dessert ideas, most of which are kid-friendly and great ways to spend some quality time with your kids in the kitchen.
- 2¼ cup all-purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter, softened
- 1¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- ¾ cup milk chocolate chips
- ¾ cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Sea salt flakes, for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Mix the butter and sugars until combined.
- Add the egg, yolk, vanilla, and yogurt until combined.
- Combine the dry ingredients slowly and beat on low-speed just until combined.
- Fold in all of the chocolate chips.
- Chill the dough for 2 hours in the refrigerator.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
- Press dough into a cup shape in your hand. Repeat to create two shallow cups.
- Scoop 1 teaspoon of chilled Nutella in the middle and fold dough around it. Be sure to pinch dough together around the Nutella to ensure it doesn't melt out of the cookie while baking.
- Place dough balls on cookie sheet, 2 inches apart.
- Bake the cookies 9-10 minutes or until the edges and the top of the cookies just begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
- Allow the cookies to cool for 8 -10 minutes. This will prevent the Nutella from breaking out of the bottom of the cookie before it cools.
- Sprinkle with sea salt flakes as the cookies cool.