a food blog by erin
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Nutella Stuffed {Coconut Oil} Chocolate Chip Cookies

I had a mini freak out on July 3rd that we wouldn't have enough desserts for the party (or at least enough options), and I also realized I didn't have anything with chocolate in it. So the day before the big event I whipped up a batch of chocolate chip cookies to add to the menu. They ended up being the most complemented dessert of the night and the only dessert that completely disappeared (in hindsight I definitely made enough desserts).


These weren't just any old chocolate chip cookies. Firstly, I stuffed them with Nutella because that is something I've been looking to do for awhile. Secondly, I was running low on butter from all of the other desserts that I was making, so I called an audible when it was time to make the dough and used coconut oil instead. Thirdly, I used mini chocolate chips, not only because that's all I had in the cabinet, but also because I've seen some recipes swear by them— pretty much guaranteed chocolate in every bite.


The cookies stayed moist and sort of reminded me of the Levain cookies from New York. Sorry there is no picture of the gooey center, but since there were no leftovers we couldn't take one later, and Dustin wouldn't go get the camera during the actual eating of the cookies because he was too busy stuffing his face :)

Nutella Stuffed {Coconut Oil} Chocolate Chip Cookies

yields approximately 1 1/2 dozen cookies

  • 1/2 cup coconut oil, softened (should be the same texture as room temperature butter)
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 1 cup Nutella
  • sprinkles (optional)
  1. Line a baking sheet or pan with wax paper. Use a spoon to portion out 16 individual tablespoons of Nutella on to baking sheet. Place in the freezer to let harden.
  2. Using a hand mixer and a large bowl or a stand mixer, cream together the coconut oil and sugars until smooth.
  3. Add in the egg and vanilla extract. Mix until smooth.
  4. In a medium sized bowl, sift together the flour, cornstarch, baking soda, and salt.
  5. Slowly add the dry mixture to the wet and mix until just incorporated.
  6. Fold in the mini chocolate chips.
  7. Refrigerate the dough for at least several hours or overnight.
  8. When ready to bake, let the dough sit at room temperature for about 30 minutes or it will be too difficult to handle.
  9. Preheat the oven to 375º. Line two baking sheets with parchment paper or silicone lined baking mats.
  10. Remove frozen Nutella pieces from freezer just before using.
  11. Use a cookie scoop to scoop out some dough, flatten so that you have a circle of dough with a diameter greater than that of the frozen Nutella piece. Place the Nutella Piece in the center. Scoop out a slightly smaller portion of dough and place over Nutella so it is completely covered and form what looks like a mound of dough.
  12. Top with sprinkles if desired.
  13. Bake for 11-13 minutes until cookies are golden brown around the edges.
  14. Allow to cool on pan before transferring to a wire rack to finish cooling.