Nutella filled Chunky New York Cookies Recipe
Hey cookie lovers! I’m so excited to share one of our most requested recipes with you today.
These Nutella stuffed cookies have been flying off the shelves at our bakery, and I finally convinced the team to let me spill all the secrets.
Trust me, once you try these chunky, gooey beauties, you’ll never want store-bought cookies again!
If you’ve been following along with our New York-style cookie adventures, you know we’re all about that perfect balance of crispy edges and molten centers.
These Nutella stuffed cookies take everything we love about our signature style and add a luxurious surprise – a generous dollop of creamy Nutella right in the heart of each cookie.
What makes these cookies absolutely magical is the contrast of textures. The outside has that perfect chewy-crispy bite, while the inside stays deliciously gooey thanks to our secret technique of freezing the dough. And when you bite into that warm Nutella center? Pure heaven.
Prep Time: 30 minutes
Cook Time: 16 minutes
Freeze Time: 2 hours (or overnight)
Total Time: 2 hours 46 minutes
Yield: 12 large cookies
Difficulty: Intermediate
Ingredients
For the Nutella Filling:
For the Cookie Dough:
Instructions
- Prepare the Nutella Filling – Start by scooping out 12 generous portions of Nutella into a bowl. If it’s a hot day and your Nutella is too soft, pop the bowl in the freezer for 10-15 minutes until it’s firm enough to handle. You want these portions to hold their shape when you stuff them into the cookies later.
- Mix the Butter and Sugars – In a large mixing bowl, combine your cold cubed butter with both the caster sugar and light brown sugar. Using an electric mixer on low speed, mix until the mixture forms chunky, irregular clumps. Don’t aim for smooth – those butter chunks are what give our cookies their amazing texture! The mixture should look like rough nuggets, not creamy frosting.
- Add the Chocolate and Nuts – Toss in both types of chocolate chips along with the chopped roasted hazelnuts. Mix on low speed just until everything is evenly distributed throughout the butter mixture. The combination of dark and milk chocolate gives these cookies incredible depth, while the hazelnuts add the perfect nutty crunch that complements the Nutella beautifully.
- Prepare the Dry Ingredients – In a separate bowl, whisk together the plain flour, cocoa powder, baking powder, and salt. We’re using regular cocoa powder here, not the ultra-dark stuff, because we want these cookies to have a milky, creamy chocolate flavor that pairs perfectly with the Nutella filling.
- Combine Wet and Dry Ingredients – Add the flour mixture to your butter mixture and mix on the lowest speed until it resembles chunky breadcrumbs or tasty rubble (yes, that’s a technical baking term!). Beat the eggs lightly in a small bowl, then add them to the mixture. Mix just until the dough comes together – it should look like moist soil that you could press together, not smooth or overworked.
- Form and Stuff the Cookies – Weigh out 125g portions of dough (consistency is key!). Roll each portion into a rough ball, then use your thumb to create a deep indent in the center. Press one of your frozen Nutella portions into this indent, then carefully wrap the cookie dough around it, sealing the edges. Give each cookie a few gentle “clunks” on the counter to create that rustic, chunky shape we’re after.
- Freeze the Shaped Cookies – Place your stuffed cookies on a tray and freeze for at least 2 hours, though overnight is even better. This step is absolutely crucial – it’s what keeps the cookies chunky and prevents them from spreading too much in the oven while ensuring that gooey center we all crave.
- Bake to Perfection – Preheat your oven to 180°C (350°F) and place a baking tray inside to heat up. Once hot, carefully transfer your frozen cookies to the hot tray (this helps create crispy bottoms). Bake for about 16 minutes, until the edges are set but the centers still look slightly underdone.
- Cool and Enjoy – Let the cookies cool on the baking tray for at least 10 minutes before attempting to move them. The Nutella center will be molten hot! For the ultimate experience, enjoy these cookies while they’re still slightly warm – the Nutella will be perfectly gooey and irresistible.
Nutrition Information (Per Cookie)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 420 | 21% |
| Total Fat | 22g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 320mg | 14% |
| Total Carbohydrates | 56g | 20% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 38g | – |
| Protein | 7g | 14% |
| Iron | 3mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet.
Pro Tips for Cookie Success
Keep Everything Cold: The secret to chunky, bakery-style cookies is cold butter and frozen cookie dough. Don’t skip these steps!
Reheat for Maximum Gooeyness: If you’re eating leftover cookies (though I doubt there will be any!), pop them in a 150°C oven for 5 minutes to warm up that Nutella center.
Size Matters: These are meant to be generous, bakery-sized cookies. Don’t make them smaller or you’ll lose that amazing contrast between the crispy exterior and gooey center.
Quality Chocolate: Use good-quality chocolate chips – it really makes a difference in the final flavor.
Frequently Asked Questions
Can I use a different filling instead of Nutella?
Absolutely! This technique works brilliantly with Biscoff spread, peanut butter, or even caramel. Just make sure whatever you use is thick enough to hold its shape when frozen.
My cookies spread too much in the oven. What went wrong?
A: This usually means your dough wasn’t cold enough or your oven wasn’t hot enough. Make sure you freeze the shaped cookies for at least 2 hours and preheat your oven with the baking tray inside.
Can I make the dough ahead of time?
A: Yes! You can shape and freeze the cookies up to a month in advance. Just bake them straight from frozen, adding an extra minute or two to the baking time.
Why do you use two different types of sugar?
The caster sugar provides sweetness, while the brown sugar adds moisture, chewiness, and that lovely caramel flavor that makes these cookies so addictive.
My Nutella leaked out during baking. How can I prevent this?
A: Make sure your Nutella portions are well-frozen and that you’ve sealed the cookie dough completely around them. Also, don’t overbake – the cookies should still look slightly underdone in the center when you remove them.
Can I freeze the baked cookies?
A: Yes, but they’re definitely best fresh. If you do freeze them, thaw completely and then reheat in a low oven to restore that gooey texture.
Conclusion
These Nutella stuffed cookies are everything a cookie should be – indulgent, satisfying, and absolutely irresistible. The combination of chunky chocolate chips, roasted hazelnuts, and that molten Nutella center creates a cookie experience that’s truly unforgettable.
What I love most about this recipe is how it transforms a simple cookie into something special. The technique of freezing the shaped dough might seem like an extra step, but it’s what creates that perfect bakery-style texture that everyone raves about.
Whether you’re baking these for a special occasion or just because it’s Tuesday and you deserve something amazing, these cookies deliver every single time. The best part? Watching people’s faces when they bite into that warm, gooey Nutella center – it’s pure joy every time.
So grab your apron, stock up on Nutella (you might need extra for “quality control” purposes), and get ready to bake the cookies that will make you everyone’s favorite person. Trust me, once word gets out that you can make these, you’ll be getting requests left and right!
Happy baking, cookie lovers! 🍪
