These Eggless Chocolate Chip Cookies are incredibly chewy and soft with a slighlty crispy edges. The Nutella stuffing makes them even more irresistible! I made this eggless version because you asked me for it after you loved my Chocolate Chip Nutella Cookies with eggs. The resluts of these eggless cookies is the same to the egg ones: now everyone can taste this amazing treats! The Nutella filling stay soft, creamy and gooey for a lot of days after you bake them, the only advice is to follow the instructions down below and don't overbake the cookies.
110 g (1/2 cup)unsalted buttersoftened at room temperature
65 g(6 tbsp)light brown sugar
35 g(2+1/2 tbsp)caster sugar
1 tspvanilla pasteor vanilla extract
30 g(2 tbsp)milkroom temperature
3 g (1/2 tsp)baking soda
180 g(1+1/3 cups)all purpose flour
Pinch of salt
100 g(2/3 cup)chocolate chips
Spoon 9-10 large teaspoon of Nutella onto a baking sheet lined with parchment paper and freeze for 1 hour.
In a large size bowl, mix with a spatula the softened butter, light brown sugar, caster sugar and vanilla until creamy.
Add the milk and mix until combined (don’t worry if it lumps).
Incorporate with a spatula the sifted flour and the baking soda into the butter mix in two times: don’t overmix the dough.
Incorporate Chocolate Chips to the dough. If you live in a hot climate, maybe you could need to refrigerate the cookie dough for about 30 minutes before scoop it.
Use an ice cream scoop (5 cm - 2 inches) and scoop out the cookie dough.
Flatten the cookie dough ball into a circle and place in the center a frozen scoop of Nutella.
Fold the edges of the cookie dough circle around Nutella stuffing and roll into a ball.
Repeat for the rest of the dough: you’ll get 9 or 10 stuffed cookie balls.
Place the balls onto a lined baking sheet and put in refrigerator for 30-60 minutes (if you don’t live in a hot climate, you can skip the refrigerating step and bake directly the cookies).
Place 5 cookie balls on a lined baking sheet (at least 5 cm-2 inch apart) and bake in preheated oven at 180°C-350°F for 9-12 minutes (until the edges will be golden brown).Remeber: don't overbake the cookies or the Nutella center will turn out dry!
Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
You can store cookies in an air tigh container or a tin cookie box at room temperature for up to 1 week, the Nutella center will stay soft and creamy!