Oh my gosh, I know the title is a mouth full (lol, I made a pun!).
These are SERIOUSLY INCREDIBLE. If they were a person, I might consider marrying them (yes, I know, I’m strange).
My bff is going through a rough time with her newborn being at the hospital for tests and such. She sent me a text message this week telling me she was craving chocolate chip cookies. So I did what any great friend would do, I embarked on a secret mission to find the best chocolate chip recipe ever and to bake some for whenever she came out of the hospital. That is also a great excuse to use some of the huge Nutella double-pack that I got at Costco. If you have the same kind of obsession that I have about Nutella, you will understand how excited that I was to find out that Bake at 350 had published the PERFECT recipe (with just a few ingredients changed, to match what I had in my pantry)
Nutella-Stuffed Chocolate Chip Cookies
[This recipe makes 24 cookies]
- 24 tsp Nutella
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1 cup butter
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 12 ounces milk chocolate chip cookies
- On a plate lined with waxed paper, drop 24 individual teaspoons of Nutella and freeze for at least 30 minutes.
- In a bowl, sift the flour, baking powder, soda and salt.
- In a large mixing bowl, cream the butter and sugars until fluffy. Beat the eggs one at a time. Beat in the vanilla.
- Incorporate the dry ingredients, in three additions. Stir in the chocolate chips and refrigerate for 30 minutes.
- Line two cookie sheets with parchment paper and preheat oven to 350.
- With a spoon (or a fancy 2 tbsp cookie scoop), drop the dough 2″ apart onto the cookie sheets. With your fingers, seperate the cookie dough, place the frozen Nutella dollop inside and cover with the remaining dough.
- Bake the cookies for 12 minutes. Let sit on the cookie sheet for two minutes, then transfer to a cooling rack to cool completely.
Adapted (just a bit) from Bake at 350