Nutella is one of the most alluring chocolate spreads. No joke, we have three mega size tubs stacked in the kitchen and a normal sized container for good measure. The chocolate hazelnut flavor combined with a chocolate chip cookie is quite dangerous.

The trick to making sure the nutella is in the center of the cookie and does not leak out while baking. We do this by refrigerating the dough once the cookie is filled with nutella before baking.

Adapted from Kirbie’s Cravings

• 1 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 cup butter
• 1/3 cup sugar
• 1/4 cup brown sugar
• 1 large eggs
• 1/2 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/4 cup nutella

Preheat oven to 350 degrees F. In bowl, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined. Place flour and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

Scoop a large spoonful of dough and flatten it into the palm of your hand. Add in some nutella into the middle, about 1-2 tsp. Then fold cookie dough back up so that it seals and covers the nutella entirely. Chill the filled dough for at least 30 minutes to an hour to ensure the cookies are not flat and the nutella does not leak out while baking.

Bake for about 10-14 minutes or until edges are golden brown. Remove and let cool for a few minutes before serving.

Nutella
Chocolate chip cookie dough1/4 tsp Nutella placed on pressed down cookie dough

Nutella encapsulated cookie dough