Nutella Stuffed Chocolate Chip Cookies take a classic chocolate chip cookie recipe to the next level. The only thing better than a chocolate chip cookie is one with Nutella in the middle!
Line a small baking tray or plate with baking or parchment paper. Dollop 12 teaspoons of Nutella on the tray, ensuring they are an inch or two apart. Pop them in the freezer for at least 30 minutes.
MAKE THE CHOCOLATE CHIP COOKIE DOUGH
With an electric hand mixer, mix the butter and sugars for a 2-3 minutes.
Mix in the egg and vanilla and mix for another 2-3 minutes.
Sift flour, salt, and baking soda together, then fold the flour mixture into the wet ingredients using a rubber spatula just until combined. Do not overmix.
Fold in the chocolate chips until evenly combined.
Prepare 2 baking pans with parchment paper.
ASSEMBLE THE COOKIES
Use a medium or large cookie scoop to add a scoop per cookie onto the baking pan. Press down with the bottom of the cookie scooper, so you can make the center flat to place the Nutella onto the cookie. The diameter of the cookie dough should be bigger than the diameter of the frozen Nutella filling.
Take one frozen Nutella filling and place it on top of the cookie dough. Take another scoop of cookie dough and gently but firmly seal the filling inside with the bottom piece of cookie dough, encasing it in the dough making a ball.
Continue with the rest, until you have your 12 filled cookies. If you'd like, you can place a few more chocolate chips on top.
BAKE THE COOKIES
Preheat the oven to 350° F.
Let the shaped cookies rest in the refrigerator for 20 minutes and then bake for about 14 - 16 minutes, or until golden brown. These are best served warm!