Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}


Looking for an exciting and indulgent upgrade on the plain old chocolate chip cookie? Well here you have it! I saw these over at Ambitious Kitchen, a blog I love as well as it’s name, and I couldn’t wait long to make them. So, I made them the next morning =). I’m telling you, they are one of the best cookies you’ll ever eat! I’m unequivocally in love with these purely divine cookies. Have you ever seen a cookie loaded with so much goodness? Browned butter, two kinds of chocolate chips, Nutella, vanilla beans and sea salt! You could even add in some finely chopped, toasted hazelnuts for one more upgrade and an added crunch.

This cookie = love. You don’t know food love until you’ve tried it =). I want to hoard them all away for myself. I know the prep work is a bit more work and definitely a longer wait than your average chocolate chip cookie but it is so worth it.
Warning! Don’t eat the cookie dough…but it is the BEST cookie dough in the world. Between the browned butter and use of only brown sugar it has such a caramel-like flavor to it. With that said I’ll explain how to make it safely edible. Simply omit and replace the eggs with 3 Tbsp cream or half and half, and if you want some Nutella in there simply swirl in a few tbsp and finish it with coarse sea salt (obviously you wont be able to make cookies out of it this way though, but you’ll have a giant bowl of cookie dough to enjoy). This recipe reminds me of this print I want to buy, it says “Keep Calm and Eat Cookies.” Definitely a great life moto =). Enjoy!


{Then wrap and bake}

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Nutella Stuffed Chocolate Chip Cookies {with Browned Butter, Vanilla Beans & Sea Salt}

Yield: 2 1/2 dozen


  • 1 cup salted butter , diced into 1-inch pieces
  • 2 1/4 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs
  • seeds of 2 vanilla beans (or increase vanilla to 2 tsp)* I sell them!
  • 1/2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup milk chocolate chips
  • about 2/3 cup Nutella , chilled
  • coarse sea salt


  1. Brown butter in a medium saucepan (for a step by step guide of browning butter, see the directions of this recipe here). Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 - 30 minutes.
  2. In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment. With mixer set on medium-low speed, blend mixture together until well combine, about 1 minute. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combine after each addition. Set mixer on low speed and slowly add in dry ingredients and mix just until combine. Mix in chocolate chips (if you want some chocolate chips showing through as those pictured, I like to set some of the chocolate chips aside then I gently press about 5 of them into the top of each cookie dough ball after shaping). Transfer dough to an airtight container and chill in refrigerator about 1 1/2 hours.
  3. Preheat oven to 350 degrees. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle, then place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely (if you find it beginning to seep through in some areas, I just added a chocolate chip to that spot to act as a plug). Transfer to a Silpat lined cookie sheet (you can fit 8 cookies per sheet) and bake in preheated oven 10 - 12 minutes until golden brown. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way, I actually did a tiny before and after). Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
  4. Recipe Source: adapted slightly from Ambitious Kitchen

Recipe Notes

*For cheap vanilla beans, this is where I purchase mine for .50 cents a piece. Best deal I've found yet.


  • Vanessa: Hi Jaclyn! Thank you very much for sharing all of your wonderful recipes! I followed this recipe exactly and made sure to refrigerate the dough for several hours before baking. I also put them in the freezer for a few minutes after making them into mounds but I still had cookies that were rippled and flat on the outside and slightly thicker in the middle. Do you have any tips on how to make the cookies look as thick and doughy like yours and not runny? Thank you for any advice you might have. January 21, 2015 at 4:19am Reply

    • Jaclyn: I would recommend scooping and leveling the flour when measuring then if you already did that it just sounds like you may need to add a little more flour next time. I hope that helps! February 12, 2015 at 5:52pm Reply

  • Sarah: I tried thus recipe BEST SOOO FAR May 2, 2014 at 2:30am Reply

    • Jaclyn: I’m so glad you liked them Sarah! Thanks for leaving a comment! May 12, 2014 at 11:50am Reply

  • elizabeth: I only have about 3/4 cup light brown sugar and the rest is dark brown sugar. Would it be ok to use part light and part dark? February 16, 2014 at 2:09pm Reply

    • Jaclyn: Yes that should be just fine. I hope you love them! February 16, 2014 at 3:41pm Reply

  • Tiffany: Just made these cookies for a cookie exchange my friends and I do for the holidays and they look dee-lish! Only thing was that the sea salt didn’t stick very well for me before baking or after…was thinking that next time I might roll the cookies in the sea salt…what are your thoughts on this? Would that make them too salty? Thanks for the awesome recipe! December 15, 2013 at 5:20pm Reply

    • Jaclyn: I maybe wouldn’t roll but instead press the salt granules into the dough before baking, because like you say rolling in salt would be too much. Or you could put that pinch onto a clean countertop then press each ball into the pinch on the counter top if that makes since (instead of rolling in a whole bowl of it). Hope that helps! December 20, 2013 at 5:08pm Reply

  • Nutella Stuffed Chocolate Chip Cookies with Browned Butter and Sea Salt | Cupcakes and Kimchi: […] Nutella Stuffed Chocolate Chip Cookies with Browned Butter and Sea Salt, recipe available at Cooking Classy […] December 10, 2013 at 8:04pm Reply

  • ruchika vyas: Hi Jaclyn! I swear by this recipe its the best Nutella stuffed cookie out there! I just wanted check what could I use to substitute eggs in this recipe? Also would the substitute change the taste in any way?In India during certain religious festivals, people don’t eat eggs or meat. And with festival season being right around the corner I have friends and family begging me to make an eggless version of these! September 4, 2013 at 11:15pm Reply

    • Jaclyn: Hi Ruchika! I’m so glad you liked this recipe! I haven’t made an eggless version so I can’t guarantee great results but I’ve heard that you can replace 1 egg with 1/4 cup tofu or 1 Tbsp ground flaxseed blended with 2 – 3 Tbsp water. I’ve also heard some people say they use mashed banana or water in place of the egg. I hope that helps! September 9, 2013 at 5:59pm Reply

  • Jessie: I made a batch of these for some co-workers that love Nutella two weeks ago. Even though I have never personally been a fan of chocolate hazelnut spread from any brand, I thought that it was delicious in these cookies. My co-workers absolutely loved the cookies and are still bothering me two weeks after making them to bring in another batch. June 11, 2013 at 10:53pm Reply

    • Jaclyn: That’s awesome Jessie :), I’m so glad they were enjoyed! Thanks for your comment! June 11, 2013 at 11:07pm Reply

  • Fifin: Hi, is there a reason why you omit the yogurt compare from the Ambitious Kitchen? What does yogurt do to the cookies? April 15, 2013 at 1:08pm Reply

    • Jaclyn: I suppose she added it for moisture which is why I decided to just leave in the egg yolk instead and the egg yolk adds emulsifiers and helps the structure of the cookie. I’m sure the yogurt would also be a great option though. I LOVE these cookies! April 16, 2013 at 6:46pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d