Giant Nutella Stuffed Chocolate Chip Cookie
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 1/2 cup (65g) all purpose flour, spooned and leveled
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (55g) salted butter + 1 tbsp
- 1/4 cup (50g) light brown sugar, packed
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1/3 cup semisweet chocolate chips + 2 tbsp
- 2 heaping spoonfuls of Nutella
- Flaky sea salt, for sprinkling on top
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Preparation
Step 1
Add 1/4 of butter to a saucepan over medium heat.
Step 2
Heat until melted and browned. Pour into a measuring glass and mix in the remaining 1 tablespoon of butter. Place in the refrigerator to cool.
Step 3
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 4
In a mixing bowl, whisk together the brown sugar, sugar, and cooled brown butter (it’s ok if it’s still a bit warm, just not piping hot).
Step 5
Whisk in the vanilla and egg yolk. Mix well until completely smooth.
Step 6
Add in the dry ingredients and use a rubber spatula to mix together the dough. Then mix in 1/3 cup of chocolate chips.
Step 7
Cover the bowl and chill for 15 minutes. Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 8
Once chilled, divide the dough in half. Roll one half into a ball and press it flat into the center of the baking pan, forming a burger patty shape.
Step 9
Mold the edges of the cookie dough to create a small wall around the sides.
Step 10
Add two heaping spoonfuls of Nutella to the center of the dough.
Step 11
With the remaining dough, roll into a ball and press it flat in your hands so that it’s slightly larger than the Nutella filled dough.
Step 12
Lay the second half of dough on top of the first half and cup the edges to seal in the Nutella.
Step 13
Gently seal in any potential cracks on the surface and then add about 2 tablespoons of chocolate chips on top.
Step 14
Bake for 15-18 minutes, or until the edges are a light golden brown and the center looks barely underdone. Sprinkle with flaky sea salt when it’s fresh from the oven.
Step 15
Allow the cookie to cool on the baking pan for about 15-20 minutes. Transfer it to a cooling rack if desired, or just eat straight from the pan. Enjoy!
Step 16
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Chef's notes
To make this recipe even MORE delicious, the butter is browned before mixing it into the dough. This browning process adds a nutty and toasty flavor to the butter which in turn creates a super rich cookie flavor.
Stuffing a giant chocolate chip cookie is much easier than stuffing a standard cookie because there’s more surface area to work with.
Using salted butter helps cut through the sweetness to create a well-balanced cookie.
