Nutella Stuffed Cookies – New York Style!
Nutella Stuffed Cookies, New York Style – thick, soft baked cookies stuffed with Nutella!
Hello bakers! I’m back with another show stopping cookie recipe. Yes, I’m that confident you will LOVE them!! Thick soft baked cookies are my new favourite way to bake the BEST cookies. Just like my Terry’s Chocolate Orange NYC Cookies these are also inspired by levain bakery style cookies. I love this style of cookies. Thick, soft, and gooey in the middle. Using Nutella in this recipe, as you can imagine makes them even more gooey in the middle!
I’ve used the same method to make this cookie recipe. Freezing the cookie dough in 100g balls before baking gives you bigger cookies with extra gooey-ness in the centre! In other words, freezing them means they don’t spread as much and keeps the centre soft. I used 100g balls of dough, however you can make them half size and use 50g, if you’d prefer. If you’re making smaller cookies reduce the amount of Nutella in the middle and the cooking time down to 10 – 12 minutes.
I had the most fun getting the Nutella in the middle. Likewise, it’s also when I made the most mess, but it was SO worth it.
How to get the Nutella in the middle of the Nutella Cookies, I’ll tell you.
Once you’ve got your 100g dough ball weighed out and in a rough ball shape, place it in the palm of your hand. I put the ball in my left hand as I’m right handed and this made it easier for me. Flatten the ball with a little dip in the middle, you still want the dough to be at 1 cm thick, so don’t flatten it too much. Spoon the Nutella in the middle and carefully wrap the cookie dough over the top and around. You don’t want any Nutella on show. Carefully roll the dough back into a ball shape. After that, it’s freezing time!
To freeze or not to freeze?
I froze my cookie dough balls overnight but, if you can’t wait this long then at least 4 – 6 hours in the freezer will do the trick. In addition, I freeze my dough balls in a cupcake tray. Why you ask? They don’t end up freezing stuck together. Above all, you won’t need to hammer them apart before baking! The more time in the freezer the more you will help your cookies stay big and delicious!!
As soon as you break into these Nutella Stuffed Cookies it oozes out and is the most satisfying thing ever!! These cookies taste incredible, and my loyal taste testers agreed. I took the silence when they were trying them as a good sign, especially when they asked for seconds!
I think this might be my new favourite cookie recipe. Baking with Nutella is always incredibly delicious and this recipe is no different! Super scrumptious and irresistible!! You will love them, I’m sure about that.
Nutella Stuffed Cookies – New York StyleBeckyAnneBakes
- 100 g Light brown sugar
- 100 g Caster sugar
- 150 g Unsalted butter
- 1 medium Egg
- 300 g Self-raising flour
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of Soda
- 150 g Milk chocolate chunks
- 100 g Dark chocolate chunks
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 9 tsp Nutella
- Cream the butter with both sugars until combined and a little fluffy looking.
- Add in the egg and vanilla. Mix again.
- Add in the flour, baking powder, bicarbonate of soda and salt. Fold together to start forming the dough.
- Fold through the milk and dark chocolate chunks. Keep mixing until evenly distributed.
- Make 9 100g dough balls, shape into a rough ball.
- Slightly flatten the dough ball with a little dip in the middle. Add 1 tsp of Nutella into the middle and fold the dough over to encase the Nutella. Roll back into a ball.
- Freeze the dough balls over night covered in cling film.
- Preheat the oven to 180C fan/200C. Bake the cookies from frozen for 14 minutes. Leave room on the baking tray as they will spread a little.
- Leave on the baking tray for 15 minutes after removing from the oven. Enjoy!
Find me on:
Instagram : @BeckyAnneBakes
© BeckyAnneBakes 2020 Unauthorized use and/or duplication of any of the photos, written content or recipe guides on this blog will mean you are breaking copyright laws. Please do not use my photos without prior permission. If you want to republish a recipe, please re-write it in your own words and credit me, or link back to this post for the recipe.