Nutella Stuffed Chocolate Chip Cookies

Preheat oven to 375ºF. Line 2 baking trays with a Silpat mat or parchment paper.

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add in the pudding mix, eggs, and vanilla, Mix well.

Slowly add in the flour and baking soda, ½ cup at a time, so that mixture absorbs well. Fold in chocolate chips, then swirl in Nutella. Refrigerate for at least 1/2 hour, or up to 2 hours (see note below).

Shape dough into rounded balls and drop onto baking trays. Bake for 12-15 minutes, or until the edges are golden brown.

Remove from oven and let cool on baking pan for 10 minutes, then move to a wire rack to cool complete.

Notes:
It’s best not to refrigerate dough for more than 2 hours, otherwise will become too hard and difficult to shape into balls.
Because of the extra moisture of the Nutella, these cookies take slightly longer to bake than regular chocolate chip cookies. Be sure to monitor your oven closely, as baking times will vary.