Ultra thick, soft and chewy, dark chocolatey cookies, studded with white chocolate chips and STUFFEDwith Nutella!
Photoslike this are the reason why the phrase “Food p*rn” was coined.
Other than scooping it straight from the jar with a largespoon(or yourfingers), this is hands down the best way toenjoy Nutella.
There’s no hiding how soft, thick and perfectly chewy these cookies are.I can’t get over how perfect the texture is–incredibly moist, yet not at all cakey. They’ve got that excellentchewy factor–just like brownies!
So how did I create such perfect cookies? (I so do not lack any humility, btw.)
It’s no secret that pudding mix bakes upsome of the softest, puffiest cookies around, which is why it was an absolute must in these cookies. Hard, crunchy cookies have absolutely no place in a cookie oozingwith rich, lusciously smooth Nutella. Because no onewants to bite into a rock hard cookie and have Nutella squirt out all over the place.
Nutella should NEVERbe a casualty.
While any instant chocolate pudding mix will do, I went with Hershey’s Special Dark chocolate pudding mix since I was using Hershey’s Special Dark cocoa powder.
Along withthe cocoa powder and the chocolate pudding, I added white chocolate chips to make these TRIPLE chocolate cookies. Though technically, if you count the Nutella, these would be quadruple chocolate cookies.
Another keyto baking up these soft pillows of chocolate perfection is slightly under-baking them. I know it’s difficult, but PLEASEtry your hardest to resist the urge to over-bake the cookies, or in other words, removing them fromthe oven when they look done. I know I’ve mentioned probably a million baJillian timesbefore, but it’s only because I care….about your cookies. Even though the cookies are out of the oven, they will continue to bake from the residual heat. When you take them out of the oven, the cookies should still have a glossy look to the tops, yet the edges should be set and firm. The magic number for me was 11 minutes in the oven.
Stuffing these babies isn’t as difficult as the ooey gooey-liciousphotos might suggest, especially since I have sometopsecret(not really) stepson making the process a lot easier.
Step#1: Freeze the Nutella FIRST. Before you even begin to tackle the cookie dough, you’ll want to scoop out the Nutella, then place it on a parchment-lined baking sheet. Again, this step needs to be done first to ensure that it’s solid enough to handle when you’re stuffing the dough.
Step#2: Flatten, place, wrap and roll. (Ok, so this is more like steps 2, 3, 4, and 5.) Once the dough is made, you can scoop out about 2 Tablespoons of dough per mound, then place it on a parchment-lined baking sheet. Chill for about 10 minutes, then flatten each mound into a thick disc. Place a frozen Nutella dollop onto a disc, then wrap to seal all the edges. Gently roll into a ball, then place back onto the baking sheet.
TIP: I ended up leaving the whole tray of Nutella dollops in the freezer, and taking one out to stuff at a time.This ensured that each dollop wassuper solid, thus easier, to wrap the dough around every time.
Once they were all made up, I returned the Nutella-stuffed balls to the freezer for another hour (can be overnight), just to ensure that they wouldn’t spread too much in the oven.
After the cookies have baked up, allow them to cool for at least 15 minutes just so you don’t end up withtoo big of a gooey Nutella mess all overyour hands.
Not that that’s ever a bad thing…
Ultra thick, soft and chewy, dark chocolatey cookies, studded with white chocolate chips and STUFFED with Nutella!
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 12 minutes mins
Chilling Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs 37 minutes mins
Course Dessert
Cuisine American
Servings 25 Cookies
Ingredients
- 25 Tablespoons Nutella
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.56 oz) package instant chocolate pudding mix (dry)
- ¾ cup white chocolate chips plus more for topping
Instructions
Scoop out 25 tablespoons of Nutella onto a parchment-lined baking sheet. Freeze Nutella dollops until solid, about 30 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Remove bowl from the mixer, and stir in white chocolate chips by hand.
Scoop out about 2 Tablespoons of dough per mound (about the size of a golfball), then place it on a parchment-lined baking sheet. Repeat process with the rest of the dough. Chill for about 10 minutes, then flatten each mound into a thick disc. Place a frozen Nutella dollop* onto a disc, then wrap to seal all the edges. Gently roll into a ball, then place back onto the baking sheet*. Press a few more white chocolate chips on top of each cookie dough ball, if desired. Chill dough balls for at least an hour.
Preheat oven to 350ºF and space the dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until puffed and done around the edges. The centers will still feel soft and look glossy on the top, but will continue to bake from the residual heat while cooling.
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Let the cookies rest for 15 minutes before serving.
Notes
*I kept the sheet of Nutella dollops in the freezer, and just took one out at a time as I stuffed each cookie. This made it much easier for me to insure that the Nutella dollops would stay solid enough for me to wrap each dough disc around them.
*I ended up freezing all of the dough balls on the same baking sheet, then baking them on a separate sheet.
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