Homemade Nutella-Stuffed Chocolate Chip Cookie Recipe
24 tsp Nutella
2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp sea salt
1 cup butter
3/4 cup sugar
3/4 cup light brown sugar
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.
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