Description
Indulge in this Giant Nutella Stuffed Chocolate Chip Cookie, a decadent twist on a classic treat. Made with rich brown butter, melty semisweet chocolate chips, and a gooey Nutella center, this oversized cookie is topped with flaky sea salt for the perfect sweet-salty balance. Baked to golden perfection, it’s a shareable dessert that’s as impressive as it is delicious.
Ingredients
Dry Ingredients
- 1/2 cup (65g) all purpose flour, spooned and leveled
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup (55g) salted butter + 1 tbsp
- 1/4 cup (50g) light brown sugar, packed
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Chocolate & Filling
- 1/3 cup semisweet chocolate chips + 2 tbsp
- 2 heaping spoonfuls of Nutella
Topping
- Flaky sea salt, for sprinkling on top
Instructions
- Brown the Butter: Add 1/4 cup of the butter to a saucepan over medium heat. Heat until the butter melts and begins to brown, developing a nutty aroma. Pour the browned butter into a measuring glass and stir in the remaining tablespoon of butter. Place this mixture in the refrigerator to cool.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- Combine Sugars and Butter: In a mixing bowl, whisk together the light brown sugar, granulated sugar, and cooled brown butter mixture. It’s fine if the butter is still slightly warm but not hot.
- Add Vanilla and Egg Yolk: Whisk in the vanilla extract and egg yolk into the sugar and butter mixture until the batter is smooth and well incorporated.
- Form Cookie Dough: Add the dry ingredients to the wet mixture and fold together with a rubber spatula until just combined. Then mix in 1/3 cup of semisweet chocolate chips.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15 minutes while preheating the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Shape Bottom Cookie Layer: Divide the chilled dough in half. Roll one half into a ball, then press it flat onto the center of the prepared baking sheet to form a patty shape. Mold the edges upward to create a small wall around the sides, forming a shallow bowl to hold the Nutella.
- Add Nutella Filling: Spoon two heaping spoonfuls of Nutella into the center of the bottom dough layer.
- Form Top Cookie Layer: Roll the remaining dough half into a ball and flatten it slightly so it is just larger than the Nutella-filled dough layer.
- Seal Cookie: Place the top dough layer over the Nutella and bottom layer. Carefully cup and pinch the edges to seal the Nutella inside, smoothing out any cracks or openings.
- Add Chocolate Chips and Bake: Sprinkle about 2 tablespoons of semisweet chocolate chips on top of the cookie. Bake in the preheated oven for 15-18 minutes until the edges are a light golden brown and the center looks slightly underdone.
- Cool and Finish: Remove the cookie from the oven and immediately sprinkle flaky sea salt over the top. Allow it to cool on the baking sheet for 15-20 minutes to set before transferring to a cooling rack or serving directly from the pan. Enjoy warm or at room temperature.
Notes
- Make sure the brown butter is cool but still pourable before mixing with the sugars to prevent scrambling the egg yolk.
- Chilling the dough for 15 minutes helps maintain the cookie shape during baking.
- Use a large baking sheet with plenty of space as this cookie will spread.
- Flaky sea salt enhances the chocolate and Nutella flavors—do not skip this finishing touch.
- Allow the cookie to cool sufficiently to avoid breaking when transferring it off the baking sheet.
