11/07/2026
Chocolate Chip Nutella Cookies
Ingredients
* 2¼ cups (290 g) Gaganis 00 flour
* ½ tsp (3 g) salt
* 1 tsp (6 g) baking soda
* 1 cup (226 g) unsalted butter, softened
* ¾ cup (150 g) brown sugar, packed
* ¼ cup (50 g) granulated sugar
* 1 large egg
* 1 large egg yolk
* 2 tsp (8 g) vanilla extract
* 1 cup (170 g) semisweet chocolate chips
* Nutella, chilled or frozen in spoonfuls (for filling) Nutella
* Flaky sea salt, for topping Olssons Olsson's Salt
Instructions
1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and smooth.
2. Beat in the egg, egg yolk, and vanilla extract until fully combined.
3. In a separate bowl, whisk together the flour, salt, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, folding gently until just a few streaks of flour remain. Avoid overmixing.
5. Fold in the chocolate chips until evenly distributed.
6. Scoop the dough into portions. Flatten each portion, place a spoonful of chilled or frozen Nutella in the center, then wrap the dough around the filling and seal completely.
7. Place the filled cookie dough balls on a tray and chill for 2–3 hours.
8. Preheat the oven to 360°F (182°C), or 350°F (177°C) if your oven runs hot.
9. Arrange the cookies on a parchment-lined baking sheet, leaving space between each one.
10. Bake for 11–14 minutes, depending on the size of the cookies. The edges should be lightly golden while the centers still look slightly underbaked.
11. Sprinkle with flaky sea salt immediately after removing them from the oven. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Yield: About 9 large cookies or 12 medium cookies.
Tip: Freezing 1–2 teaspoon scoops of Nutella for 20–30 minutes before assembling makes it much easier to fill the cookies without the Nutella leaking into the dough.
All products and cooking / baking utensils are available at Gaganis!
Bake@home with G A G A N I S Warehouse
