Get your Nutella fix with these soft and chewy Chocolate Chip Nutella Stuffed Cookies! On the outside, they may look like plain chocolate chip cookies, but don't judge a book by its cover – inside you'll find sweet molten Nutella filling 😍
Cream the butter, white caster sugar and light brown sugar together until smooth.
Add the whole egg, egg yolk and vanilla extract and mix until combined.
Add the flour and salt, and fold the mixture together until it forms a cookie dough.
Cover the bowl with clingfilm and place in the fridge for 1 hour.
Meanwhile, make the Nutella middles
Line a baking tray with greaseproof paper.
Spoon 10 heaped teaspoons of Nutella onto the baking tray.
Place in the freezer.
Assemble and bake the cookies
Preheat the oven to 180°C and line two large baking trays with greaseproof paper.
Take the Nutella middles out of the freezer and the cookie dough out of the fridge.
Take a heaped tablespoon of cookie dough and flatten it into a round disc shape. Place a frozen lump of Nutella in the middle and wrap the cookie dough around the Nutella so it's completely covered and concealed. It should look like a ball of cookie dough.
Place on the baking tray and press a handful of chocolate chips into the top.
Repeat this step until all the cookie dough is used up. The recipe should make roughly 10 cookies. Remember to leave 5-8cm of space between each cookie ball, so they have room to spread out.
Bake for 12-14 minutes. The outside of the cookies should be golden brown but the middle should look pale in colour and be slightly underbaked.
Leave the cookies to cool completely on the baking tray for at least 15 minutes. They will continue to cook and firm up as they cool down.
Store your Chocolate Chip Nutella Stuffed Cookies in an airtight container, at room temperature, for up to 4 days.