Nutella-Stuffed Chocolate Chip Cookies w/Sea Salt

It’s the most wonderful time of year…

It’s also time to partner with my favorite grocery delivery service to make a batch of holiday cookies, aka #12DaysofCookies. FreshDirect works with bloggers (like myself) to create an original recipe, and then we each post a recipe every day for 12 days. Cool, right?

So, aside from the fact that I photographed these next to a bunch of ornaments, I don’t think there’s anything inherently “holiday” about them. But that doesn’t take away from the fact that they’re DELICIOUS. Seriously, I’m not a baker, so the fact that these didn’t come out like hockey pucks was awesome. They were soft and chewy, and the Nutella melts inside just perfectly. Highly recommend the method of 1 egg + 1 egg yolk, as I’ve heard that can help with the moistness factor in a cookie.

Also please note that I broiled these for 2 minutes or so towards the end. Since they’re pretty big cookies, I wanted to make sure they got nice and brown on top and this seemed to be the best way to do that without overcooking them.

Nutella-Stuffed Chocolate Chip Cookies w/Sea Salt

  • 1 stick butter
  • 1 and 1/2 cups all purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • Nutella dollops (1 tsp each)
  • Parchment paper

Directions

  1. Preheat oven to 350. On a sheetpan lined with parchment paper, drop the dollops of Nutella, roughly 1 tsp each. You should have about 12 dollops. Place in freezer while you prepare the cookie dough.
  2. In a small bowl, combine flour, baking soda and salt. Stir to combine.
  3. In stand mixer or large bowl, beat butter, sugars, and vanilla extract until creamy.
  4. While the mixer is going, slowly add egg and egg yolk, one at a time. Beat together.
  5. Gradually beat in the flour mixture, making sure that it’s on a low setting so you don’t wind up with flour on your ceiling.
  6. Scrape down sides of the bowl with a spatula, and fold in the chocolate chips.
  7. Take Nutella dollops out of the freezer. Work quickly so it doesn’t totally melt. Take 2 tbsps of cookie dough and make a disc in your hand. Place the Nutella dollop in the center and fold cookie dough around it and roll into a ball. Place on two ungreased cookie sheets. Note: I put 6 cookie dough balls on one sheet and baked only one sheetpan at a time, since I used the broiler to brown the top. If you don’t care about the browning, you can put them both in at this time.
  8. Bake for about 10 mins at 350, then turn the broiler on for a few minutes to brown the top. Again, broiling is optional but it looks much nicer to have a lightly browned top.
  9. Remove from oven and sprinkle with a little Maldon sea salt flakes (or regular sea salt works too). Place on wire racks to cool. Enjoy the Nutella-chocolatey goodness.

 

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