My Lanta these Giant Nutella Stuffed Chocolate Chip Cookies! Chewy, buttery cookies stuffed with chocolatey gooey Nutella center…. they are absolute HEAVEN! The perfect fun dessert to whip up and loved by everyone!
Where are my Nutella lovers at?! If you love Nutella, you HAVE to try these Giant Nutella Chocolate Chip Cookies! We’re taking a classic chewy cookie with perfectly crisp edges and stuffing it with a glob of Nutella! Now if that ain’t enough to make your mouth water!
These are made with my Small Batch Classic Chewy Chocolate Chip Cookies. Super easy to make and no chill time required! This recipe makes 5 large cookies, so perfect if you want a small batch recipe but also easy to double or triple for holidays or parties.
Seriously, just when you thought a regular chocolate chip cookie couldn’t get any better. You have to give these show stopper cookies a try!
WHY YOU’LL LOVE THESE GIANT NUTELLA STUFFED CHOCOLATE CHIP COOKIES
- Chocolate chip cookies, with a creamy Nutella center = a match made in heaven!
- THEY’RE HUGE! Who doesn’t love a big chocolate chip cookie?!
- They freeze GREAT! Perfect to have on hand when the cookie craving strikes!
- Makes 5 GIANT cookies and so perfect to share or all to yourself!!
- Everyone loves these! The perfect cookies to have when guests are over!
INGREDIENTS
- Flour – I used all purpose flour. Gluten-free flour also works here! My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
- Baking Essentials – Grab some salt, baking soda, and vanilla extract!
- Butter – I used unsalted butter. Feel free to use dairy-free butter if needed. I would not recommend light butter for this recipe, the cookies won’t turn out as chewy.
- Brown sugar – I used light brown sugar. You could also use dark brown sugar. I would recommend the real deal stuff for this one, it’s going to create the most delicious chewy chocolate chip cookie. Or you can use coconut sugar! You can use brown sugar substitute if you want to bring the sugar down, I’ve just found the cookies to be a little harder and not as chewy when using the substitute over the real stuff.
- Egg
- Chocolate chips– I like semi-sweet chocolate chips, but dark chocolate chips or milk chocolate would also be delish! You could also use chocolate chunks, a chopped up chocolate bar or mini chocolate chips. Use your favorite!
- Nutella – The most delicious center! But you could sub with another spread, like Biscoff or peanut butter or any other favorite.
HOW TO MAKE NUTELLA CHOCOLATE CHIP COOKIES
- Preheat the oven to 350 degrees F. Line a baking sheet with a piece of parchment paper.
- Whisk together the flour, baking soda and salt together in a bowl and set aside.
- Cream the butter and sugar in a large mixing bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand held mixer). Beat on medium-high for 2 minutes or until light and fluffy.
- Add the egg and vanilla and beat until just mixed in.
- Then add the flour mixture to the wet ingredients and mix until they are just incorporated (try not to over-mix). Add the chocolate chips and mix one more time.
- Break the cookie dough into 10 even pieces and roll into a ball with your hands. Place dough on the lined baking sheet at least 2 inches apart on the cookie sheet then flatten them.
- Add a heaping tablespoon of Nutella to the middle of the cookies (5 of them). Place the remaining 5 cookies on top of the cookie. Secure the sides so they all stay together.
- Bake cookies for 10 minutes or until the edges of the cookies are golden brown. Then take out and transfer from the baking pan to a wire rack to cool.
HOW TO STORE
Keep cookies stored in an airtight container. Stored well, they will remain fresh for 4-5 days at room temperature or for 6-7 days if stored in the fridge.
FAQ: GIANT NUTELLA CHOCOLATE CHIP COOKIES
Yes! To make these chocolate chip cookies gluten-free, use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
These cookies can easiy be made dairy-free by subbing dairy-free butter for the regular butter, and using dairy-free chocolate chips!
Sure, you can technically use spread or butter you want! Biscoff spread, oatmeal butter, peanut butter, etc!
I’ve tested this recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)
WANT TO MAKE THIS RECIPE?
If you try these Giant Nutella Chocolate Chip Cookies and love them, please rate this recipe!You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
The Best Giant Nutella Chocolate Chip Cookies
Ingredients
- 1.25 cup all-purpose flour 150g – Use gluten-free if needed
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 Tbsp unsalted butter room temp (56g)
- 1/2 cup packed light brown sugar 96g
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips 70g
- 1/3 cup nutella for stuffing (80g)
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda and salt together in a bowl and set aside.
- Cream the butter and sugar in the bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand held mixer). Beat on medium-high for 2 minutes or until light and fluffy.
- Add the egg and vanilla and beat until just mixed in.
- Then add the dry ingredients and mix until they are just incorporated (try not to overmix). Add the chocolate chips and mix one more time.
- Break the cookie dough into 10 even pieces and roll into a ball with your hands. Place them at least 2 inches apart on the baking sheet then flatten them.
- Add a heaping tablespoon of nutella to the center of 5 of the cookies. Place the remaining 5 cookies on top. Secure the sides so they all stay together.
- Bake for 10 minutes or until golden brown along the edges. Then take out and transfer to a wire rack to cool.
Notes
Nutrition
How much do the dough balls weigh in grams/ounces? Trying to decide whether to blindly make 5 “large” cookies whilst not knowing what “large” is or if I’ll reduce the recipe to make smaller cookies.