I spend entirely too much time online. Like ridiculous amounts. Now that I breastfeed a baby every couple of hours, I spend even more time online. It’s obscene. So much so that I’ve been considering implementing a no phone/iPad/computer day in our household. The last thing I needed was another way to waste time online. And then I finally caved into Pinterest. Really? Did I really need Pinterest account?
My justification was somewhere along the lines of “I want to get photos taken of us and the babe this fall so here’s a great way to organize the examples of stuff I like so I can show it to the photographer”. I have this very specific vision I want. These ethereal, autumnal photos. Candid shots of us with the babe. Something I will look at and not focus on the fact that I look terrible or strange somehow. Something with heart. Something like this. Or this. Sooooo along came Pinterest. Ugh.
And with Pinterest came food. Nothing made in crock pots, with jello or cool whip. Barf. Sorry, I may be a bit of a snob when it comes to my Pinterest account. Now Nutella, that’s another story. Somewhere along the way I came across a recipe for Nutella stuffed chocolate chip cookies. It brought me back to almost 10 years ago, we had just moved to Georgia for my first year of art school. We bought these chocolate filled pre packaged cookies all the time. I was obsessed with them. They don’t make them anymore, and if they did I probably wouldn’t buy them anyway. These Nutella cookies triggered that memory, and I had to make them.
These cookies are good. Like really good. Warm and chewy and crunchy and gooey. Oh man they’re good. And easy. I whipped them up in 30 minutes start to finish. The dough stores well too. I made 6 the first night and 6 the next day. Both were equally delicious. If you don’t have a jar of Nutella in your cupboard already I strongly suggest getting one. Like right now. Even if your don’t make these cookies. You can always just eat it with a spoon.
Chocolate Chip Cookies with Nutella filling
Adapted from two peas and their pod
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsalted butter softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups semi-sweet chocolate chips
12 tablespoons Nutella (1 tablespoon per cookie)
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In the bowl of a mixer, cream butter and sugars until creamy and smooth, about 3 minutes. Add egg and vanilla, beating until combined. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in the chocolate chips.
2. Using a small cookie scoop portion out 12 balls of dough. Flatten as much as possible with oiled hands. Add a tablespoon of Nutella into the center of each cookie. Cover each cookie with remaining cookie dough balls by carefully pressing the cookie dough over the Nutella. Make sure the Nutella is covered and seal edges.
3. Bake cookies on parchment lined baking sheet for about 15 minutes or until browned around the edges, but still soft in the center. Let cookies cool for 10 minutes in the pan before transferring to cooling rack.