Salted Nutella-Filled Chocolate Chunk Cookies
These Nutella-Filled Chocolate Chunk Cookies are phenomenal! Soft and chewy cookies with crisp outer edges and filled with decadent chocolate chunks and a gooey Nutella filling. The salt on top is a must!
Prep Time2 hours hrs 10 minutes mins
Cook Time12 minutes mins
Total Time2 hours hrs 22 minutes mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 16
Author: Hayley Parker, The Domestic Rebel
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp instant espresso powder
- 2 cups all-purpose flour
- 1ΒΌ cups chocolate chunks or chips
- 1/2 cup Nutella or similar chocolate-hazelnut spread
- Coarse sea salt for finishing
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until combined and creamy, about 2 minutes. Beat in the egg and egg yolk until combined, followed by the vanilla extract. Lastly, beat in the baking soda, cornstarch, instant espresso powder and flour until a soft dough comes together. Fold in the chocolate chunks. Cover and chill in the fridge for at LEAST 2 hours. This is mandatory.
While dough chills, prepare your Nutella filling. Line a plate or small baking sheet with parchment. Spoon the Nutella into a zip-top bag and seal out the air. Snip off a corner and pipe little Hershey Kisses-size drops of Nutella onto the baking sheet. You should get about 16 drops. Freeze until firm.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Using a Tablespoon or 2-Tablespoon-size cookie dough scoop, scoop out a mound of dough. Use your thumb to make an indentation in the center of the dough ball and push a Nutella drop inside. Cover the Nutella drop with the dough and place on the cookie sheets about 2" apart.
Bake for approx. 10-12 minutes, rotating pans halfway through cooking time until the tops look just about set. Do not over-bake, as these will continue to cook as they cool. Sprinkle the tops with coarse sea salt and allow to cool on the baking sheets.