Channeling-Contessa-Nutella-Stuffed-Sea-Salt-Chocolate-Chip-Cookies-2

There are those Pinterest food moments where I literally find myself thinking- I would pay good money to have what I see on the screen appear in front of me, just so I could eat it right now. These cookies are just that. They’ve been sitting on my cookie pin board for months and I finally got the chance to make them this weekend. They are the epitome of ooey gooey cookie amazing-ness. The feeling of pulling them apart borders on the satisfaction I get from pulling apart a hot grilled cheese. Are you drooling yet?

These guys are admittedly a little more finicky to make than your typical chocolate chip cookie. Wrapping the dough neatly around the Nutella without having it seep out takes some dexterity, but just make sure your Nutella is really really cold- that makes a world of difference. Since they are a step above your traditional chocolate chip cookie, they’d be perfect for an at home Valentine’s Day celebration- the only kind of V-day celebration I care to partake in. Prep the dough the night before and then bake them up just before you serve one of these killer dishes. Ok? Got it? Great!

Hope everyone’s week is off to a great start.

More chocolate chip goodness: Salted Peanut Butter Chocolate Chip Bars & Chewy Oatmeal Chocolate Chip Cookies

Channeling-Contessa-Nutella-Stuffed-Sea-Salt-Chocolate-Chip-Cookies-4 Channeling-Contessa-Nutella-Stuffed-Sea-Salt-Chocolate-Chip-Cookies-3 Channeling-Contessa-Nutella-Stuffed-Sea-Salt-Chocolate-Chip-Cookie-1

Nutella Stuffed Brown Butter & Sea Salt Chocolate Chip Cookies adapted from Ambitious Kitchen
Makes approx. 2 1/2 dozen cookies

  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 12 oz semi-sweet chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt the butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
Using an electric mixer, mix the butter and sugars until blended. Beat in the egg and egg yolk, one at a time. Then add in the vanilla and yogurt and mix until well combined. Add the dry ingredients slowly and beat on low-speed just until combined. Fold in the chocolate chips.
Chill your dough and Nutella for 2 hours in the refrigerator, or overnight.
Preheat your oven to 350°. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball. Make sure that the nutella is not seeping out of the dough. If necessary, use small bits of dough to plug the gaps.  Place dough balls on cookie sheet, 2 inches apart and flatten, just slightly, with your hand VERY gently.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Sprinkle with sea salt right after they come out of the oven, and cool on baking sheet for 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
  1. Those look absolutely amazing. Making them ASAP!

  2. I want to make these…but folding in the nutella might test my already limited kitchen skills.
    The other problem might be eating the dough before actually baking the cookies…

  3. Great stuff and you’ll be glad to know that I’ve become your latest Pinterest follower!

    • Clara

      Aaaw, thank you! xx

  4. Oh my goodness…I only have one word for these: YUM! My roommate is obsessed with Nutella, so I pretty much HAVE to make these for her!

  5. Oh the gooeyness! What a sight for sore eyes. I’ve seen a similar recipe that might make the Nutella part easier. You can place teaspoons of Nutella on a baking sheet lined with wax paper and then freeze them. Then just stick a hunk of frozen Nutella in the middle of the dough and wrap it around. Worth a shot!

    • Clara

      Such a good tip! I still have most of the batter left, so I’m totally using that method for the remainder. Thank you! xx

  6. Oh wow! These look amazing and addictive! Problem is it would be a miracle if the dough would make it to the oven! I’ll try my hardest because I must try these. Thanks Clara!

    Happy Monday!

    Danielle

  7. These have TOTALLY been sitting in my “to-make” recipe file too–I’m so glad you made them and can attest to how good they are! They’ve quickly moved up to the top of my baking list. Yum! (And your photos are lovely, too.)

  8. Oh my goodness, these cookies look divine. I love that we have learned how to “stuff” our cookies because they just weren’t good enough before!!!

  9. Oh boy. I adore Nutella every which way and this seems so deliciously good!

  10. Courtney

    I just took mine out of the oven 5minutes ago…..oh dear goodnes they are delicious!!! Thankyou for this recipe! X

    • Clara

      They’re dangerous, right?? So glad you made them!

  11. Hailey

    Just made them! They are wonderful! Thank you so much!!

  12. Nurul

    Oh, this looks divine! I’m thinking of baking some for my colleagues! Question – if I don’t use sea salt, do I use salted butter?

    • Clara

      Hi Nurul! If you’re using salted butter, I’d say don’t add salt directly to the batter (the kosher salt). You should still add a sprinkle of sea salt, though, on top. Enjoy!

  13. Emma

    I was very excited to make these but am incredibly disappointed on how they are coming out. Putting the dough in the fridge for two hours was probably the most frustrating thing ever because when I took it out and tried to do the nutella part, all the dough wanted to do was crumble. and crumble and crumble and crumble. My mom is working on them now and they still arent coming out how they should.

    • Clara

      Emma- I am SO terribly sorry you experienced such frustration with the dough. I know first hand how incredibly aggravating it can be when a baked good it just not working. Perhaps my fridge is at a higher temp (and thus my dough was not as cold) or my dough was somehow more moist? I will say after chilling them I did have to work with a dough a bit in my hands to get it to soften up, before I could press it flat and put the filling inside. I will amend the recipe to reflect that tip. Again, so sorry these did not work out for you. Please let me know if you have any further specific questions. Thanks so much for reading! xx Clara

      • Emma

        Aw no worries, even though the Nutella wasn’t really acting as a filling in the cookie they did come out incredibly delicious. I made them for my friends birthday and everyone loved them :)

  14. Lou

    Hey, when I made these the first time they worked an absolute treat and went down really well, great recipe! I now want to make some to talk into school but can’t seem to find any nut-free chocolate spread. Do you think I could use chocolate philadelphia instead?

  15. OMG ~ these stuffed cookies are all kinds of FUN!

  16. These look absolutely delicious!!!

  17. Pingback: Nutella Cookies | The Creative and The Planner

  18. Stephanie

    Made these to give as Christmas goody gifts and everybody is telling me they are the “best cookies” they’ve ever had! Huge hit! I will say that none of them knew it was nutella. I think i may try some hazelnut extract or frangelico next time to see if that helps bring out the flavor a bit more. SO delicious!

  19. Jess J

    These looked amazing but I had a lot of trouble with the dough! It was way too crumbly. I let it sit out for a while and it still wasn’t better. Don’t know where I went wrong….

    • Clara

      Hi Jess- I’m so sorry you had trouble. It is a finicky dough that requires a lot of patience, so you’re definitely not alone! Sometimes the flour can be an issue (due to altitude, etc) and makes some doughs dryer. I might try a tad less flour the next time, and only chill for two hours- rather than overnight. I hope that helps!

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