So, today, a crazy girl (aka Kulsoom) came over to my house, and demanded that I make her some cookies. Now, who am I to crush a girl’s dreams and forbid her from having these delicious, mouth-watering treats? I’ve made chocolate chip cookies with this recipe a million times, and it’s fantastic, but recently, I saw Nutella filled chocolate chip cookies, and thought, “this is the only possible way to make these cookies even better,” because honestly, who doesn’t like Nutella?
Yield: Approx. 36 cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 1/4 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
- 1 cup chopped walnuts (optional)
- About 3/4 cup Chocolate Hazelnut Spread (Nutella)
Line a baking sheet with parchment paper. Spoon small dollops of Nutella onto the sheet, about 1 tsp each. Make about 3 dozen. Freeze until firm, for about 2 hours in the freezer.
Preheat oven to 375° F. In a small bowl, combine the flour, baking soda, and salt.In a separate, larger bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract. Add the eggs, one at a time, and beat after each addition. Gradually, add the dry mixture and beat it in. Stir in the chocolate chips and nuts.
Chill dough for about 30 minutes.
Line baking sheets with parchment paper. Scoop up about 2 tbsp of dough. Make an indent in the middle of the scoop, to form a bowl shape. Place a frozen Nutella dollop on the inside, and pinch together the edges to close the ball. (The Nutella softens quickly, so be sure not to take to long on this part. If it gets too soft, pop the tray back into the freezer for a few minutes.)
Place on parchment paper, about 2 inches apart. Bake for 14 minutes or until golden brown.
Slightly Altered Original Recipe from: Nestle: Chocolate Chip Cookies