These soft and chewy brown butter chocolate chip cookies are stuffed with Nutella! Think of your favorite chocolate chip cookie but now picture a chocolate filled cookie – best of both worlds! These simple cookies don’t need a mixer and take 20 minutes to prepare.
Chocolate chip cookies have to be one of my all time favorite desserts to bake, like these chocolate chip sugar cookies or these chocolate chip butterscotch cookies. They’re easy to make and I love that you can freeze a batch to bake later. Make a batch of these brown butter chocolate filled cookies to keep in the freezer, I always love sprinkling some sea salt on my cookies when they’re fresh out of the oven!
Tell me about this recipe!
- They’re made with brown butter, giving you a delicious nutty and toasted taste. Brown butter is so simple to make but it makes a huge difference to the flavor.
- The cookie dough balls are stuffed with Nutella, though you could use any chocolate spread that you like.
- You don’t need a mixer to make these chocolate filled cookies.
- You can easily freeze the cookie dough and bake later.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Cornstarch: adding cornstarch, or corn flour if you’re in the UK, will give you a super soft cookie. You can leave it out if you don’t have it on hand but I think it makes the texture of the cookie tender.
- Butter: I used European style butter which makes the cookies extra creamy and rich due to the higher butterfat content.
- Salt: these cookies have kosher salt in them. If you have regular table salt then you’ll need to halve the amount of salt called for in the recipe.
- Nutella: this delicious chocolate hazelnut spread is what fills these cookies! You can use any chocolate spread though.
How to make this recipe
Step 1: Start off by scooping out teaspoons of Nutella on to parchment paper and freezing for at least half an hour. This is going to make it easier to stuff the cookie dough.
Step 2: Brown your butter. Place your butter into a small saucepan and set over medium-low heat until the butter melts. Once the butter has melted, increase the heat to medium and stir with a spatula. The butter should start to foam and sputter a bit, then eventually the milk solids will turn a light brown. Once the solids turn brown and it smells toasted and nutty, take it off the heat. Pour into a bowl and let it cool.
Step 3: Whisk together your flour, cornstarch, baking powder and baking soda. Set aside.
Step 4: Once your butter has cooled down, add your light brown sugar, sugar and salt and whisk until smooth.
Step 5: Add your egg and egg yolk and whisk again until completely smooth.
Step 6: Fold in your dry ingredients, making sure it gets completely incorporated. Fold in your chocolate chips, but keep about a quarter of a cup of chips to the side. You’ll add these to the top of the cookie right when they come out of the oven! Let the dough chill in the fridge for 15-20 minutes.
Step 7: Preheat your oven to 350 degrees and then line a baking sheet with parchment paper. Take your cookie dough out of the fridge and remove the Nutella from the freezer. Scoop out 2 tablespoons of the cookie dough and use your palm or fingers to flatten it. Place a Nutella ball in the middle, then use your fingers to mould the dough over the Nutella. Place the dough between your palms and roll in a circular motion to make the cookie dough perfectly round. Repeat with the rest of the cookie dough. If the Nutella gets sticky you can place it back in the freezer briefly.
Step 8: Bake the cookies 6 at a time on the middle shelf of the oven. Bake for 10-12 minutes, then sprinkle with sea salt and the remaining chocolate chips. The cookies that are waiting to be baked should be kept in the freezer.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- Make sure your butter is fully browned before taking it off the heat. Make sure the milk solids have turned a light brown and it smells nutty and toasted.
- Press extra chocolate chips and sea salt on top of the cookies as soon as they come out of the oven, this will give you bakery style cookies!
Frequently Asked Questions
Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.
Once you’ve scooped out the cookie dough balls and filled them with Nutella, place them in a freezer bag and freeze. When you’re ready to bake, place in the oven and bake for an extra minute or two.
Keep in an airtight container at room temperature for up to 5 days.
Try these cookie recipes next!
Chocolate Filled Cookies
- 170 grams unsalted butter
- 300 grams all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 200 grams light brown sugar
- 100 grams granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- 113 grams dark chocolate chips
- 16 teaspoons Nutella
- Line a baking tray or a large plate with parchment paper. Scoop out 16 teaspoons of Nutella and place on to the paper, then put in the freezer for at least 30 minutes
- Whisk together your flour, baking soda, baking powder, and cornstarch in a medium bowl. Set aside
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk and whisk until smooth and glossy
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chocolate chips, but keep about ¼ cup of chocolate chips to the side.
- Remove both the Nutella and cookie dough from the freezer and fridge. Scoop out the cookie dough using a 2 tablespoon ice cream scooper and place on a lined tray. Flatten each cookie dough ball and place a Nutella ball on top. Use your fingers to mould the dough to completely cover the Nutella. If at any time the Nutella gets too sticky, place it back in the freezer to firm up
- Preheat your oven to 350°F/175°C and line a baking sheet with parchment paper
- Bake the cookies 6 at a time on the middle shelf of your oven for 10-12 minutes. Any cookies that aren’t being baked should be placed in the freezer. Sprinkle with sea salt and carefully place your extra chocolate chips on top