You read that right. They’re here: gooey, glutinous, Vegan Nutella Stuffed Chocolate Chip Cookies. Are you ready for this? *cue Tswift song*
I made these a couple of weeks ago shortly after finals had ended. I needed a mini baking project to help me unwind from the perils of final stress.
I had had a hankering to make Nutella Stuffed Chocolate Chip cookies after seeing this video while stalking Skyler (aka @diningwithskyler) on Facebook. Except obviously, I wanted to make them vegan.
So off to my kitchen (aka like 4 steps from my bed #studioapartmentlife) I went, ready to tackle the tasty challenge.
From watching Skyler’s video, I learned that it was a good idea to freeze dollops of (vegan) nutella before stuffing them into cookie dough balls and then baking. So that was step one.
In case you were wondering, I used Nutiva’s Organic Chocolate Hazelnut spread in Dark Chocolate. You can get it at Whole Foods, on Thrive Market, or on amazon.
You can use whatever spread you want. I think Justin’s Chocolate Hazelnut butter would also work well. Or regular Nutella, if you’re not vegan.
So first I dolloped my vegan nutella on a parchment-lined plate, and frozen until solid. Then, I made a basic chocolate chip cookie recipe (based loosely off this one, but without nuts) and chilled the dough.
When everything was nice and cold, I rolled up balls of cookie dough, and enveloped cookie dough around the vegan nutella dollops, placed on a baking sheet, and baked.
The result? Gooey, vegan nutella-filled chocolate chip cookies. Just as wonderful as they sound.
Also – my DSLR has been in Wisconsin so I have been without it for quite a few weeks (!!) Getting it back this week; so bare with me for better pics coming soon! Thanks for understanding xo.
Vegan Nutella Stuffed Chocolate Chip Cookies
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Servings: 12 cookies
- 1 cup vegan butter (I used Earth Balance baking sticks)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour (can sub additional all-purpose)
- 2 tablespoons ground flax
- 1/2 tablespoon cornstarch (can sub additional all-purpose flour)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup water or unsweetened non-dairy milk
- 2 cups semisweet non-dairy chocolate chips (I used Trader Joe’s)
- ~3/4 cup vegan nutella
- Line a plate or small baking sheet with parchment paper or foil. Use a spoon to dollop vegan nutella in 12 small dollops (about 3/4 tablespoon each). Place in the freezer until frozen, at least an hour.
- Place vegan butter in a large bowl. Add sugars and beat using an electric mixer on low speed for about 3-4 minutes until creamy.
- Meanwhile, combine all dry ingredients in a separate bowl and whisk together well.
- Add half of flour mixture and water or non-dairy milk to butter and mix by hand with a spatula or wooden spoon. Mix until just barely combined.
- Add remaining flour mixture and water and repeat.
- Stir in chocolate chips.
- Remove frozen vegan nutella balls from the freezer.
- Roll dough onto 12 equal balls. Envelope each nutella ball in a cookie dough ball (see photos below).
- Place balls on a silicone mat or parchment paper-lined baking sheet, with a generous amount of space between each.
- Place cookies in the refrigerator for 40 minutes to an hour until dough is chilled. This will help the cookies maintain their shape in the oven, and give you that gooey gooey middle. If you’re short on time, pop in the freezer for 10-15 minutes.
- Preheat oven to 350 degrees F.
- Remove cookie dough balls from the refrigerator/freezer and place directly in hot oven.
- Bake for 10-12 minutes until just brown on the outside, but still gooey on the inside.
- Allow cookies to cool on the baking sheet for at least 15 minutes.
- Enjoy with almond milk. 🙂