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Nutella Stuffed Chocolate Chip Cookies



  • Makes 15 cookies
  • Recipe courtesy: Tasbih of Cleobuttera
  • 15 tbsp Nutella
  • 11/2 cup all purpose flour
  • 2 tsp cornstartch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 11/2 sticks softened unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 2 tsp vanilla essence
  • 1/2 cup sifted unsweetened coccoa powder
  • 1 cup milk chocolate chip plus extra for sticking on the cookie dough balls



  • Line a baking sheet with parchment paper or silipad. Scoop out a tablespoon of Nutella onto the sheet. Freeze until solid (1 hr – overnight)
  • Line another sheet with parchment. Mix flour, cornstarch, baking soda, and salt together in a bowl. Set aside.
  • In a bowl of a stand mixer fitted with paddle attachment or in a large bowl with hand mixer, beat the butter on medium high speed for a minute until soft and slightly lightened in color.
  • Add both the sugars and beat until lightened in color and texture (5 minutes).
  • Beat in egg, egg yolk and vanilla until well blended.
  • Mix in cocoa powder on low speed.
  • Add in flour and mix until just combined. Do not overmix.
  • Stir in the chocolate chips.
  • Using a 1/4 cup measuring ice cream scoop, scoop out the dough and place on a lined baking sheet, forming 15 dough balls.
  • Make deep holes into the dough. Get the Nutella out of the freezer and working quickly, peel the Nutella out of the sheet and place in the dough holes. Make sure the Nutella doesnt melt. Gather up the dough over the Nutella and cover them completely making them into a ball. Place on the bakking sheet.
  • Press few chocolate chips on top of the balls. Loosely cover with plastic wrap and freeze them for atleast 2 hours if baking on the same day or else just freeze it in a zip lock bag and use when needed in a months time.
  • Preheat oven to 180C and place the wrack in the middle of the oven.
  • Place cookie balls on the sheet leaving atleast 2 inch space between each.
  • Bake until the cookies flatten with a slight dome, and dont have a hump in the middle. The center will be soft and fluffy but the sides will harden when its done. This will take about 11-15 mins. Start checking from 11 mins onwards.
  • Let the cookies cool for atleast 15 mins before having them.


✔️ Do not overbake the cookies, or else you will get hard cookies. But checking at 11 mins onwards. Its okay if the center is still soft and you feel that it is undone. Just see that the center is not shiny or sticky. The cookie will continue to bake once they are out of the oven fromthe residual heat.
✔️ The cookie has got several freezing steps, so plan ahead.
✔️ You can sprinkle some sea salt on top of the cookie dough before baking for that extra awesome taste.