Bakery Style Eggless Chocolate Chip Nutella Cookies

These Bakery-Style Eggless Chocolate Chip Cookies are thick, soft, and packed with gooey chocolate in every bite. Each cookie is stuffed with frozen Nutella for a rich molten centre, making them extra indulgent and bakery-worthy. Perfect for egg-free baking without compromising texture or flavour.

Prep Time: 20 minutes
Cook Time: 11–13 minutes
Refrigerating Time: 1 hour
Total Time: 1 hour 33 minutes
Servings: 6 cookies

Ingredients
• Caster sugar – 110 g (½ cup)
• Light brown sugar – 35 g (3 tbsp)
• Unsalted butter – 110 g (½ cup), cubed, room temperature
• Milk (lukewarm) – 30 g (2 tbsp)
• Vanilla extract – 1 tsp
• All-purpose flour – 185 g (1⅓ cups)
• Cornstarch – 12 g (1 tbsp)
• Baking powder – ½ tsp
• Baking soda – ¼ tsp
• Salt – ¼ tsp
• Dark chocolate (chopped) – 60 g
• Chocolate chips – 40 g
• Nutella (frozen) – 6 tsp (1 tsp per cookie)

Instructions

1. Scoop 6 teaspoons of Nutella onto a plate and freeze for at least 30–40 minutes until firm.
2. In a large bowl, beat butter, caster sugar, brown sugar and vanilla using a hand mixer until creamy and well combined.
3. Add milk and mix until combined (mixture may look slightly curdled, this is normal).
4. Sift in flour, cornstarch, baking powder, baking soda and salt in two batches. Mix until almost combined.
5. Add chopped dark chocolate and chocolate chips. Mix just until combined. Do not overmix. You should get a non-sticky dough.
6. Divide dough into 6 equal portions (about 92 g each).
7. Flatten each dough portion slightly, place 1 frozen teaspoon of Nutella in the centre, wrap the dough around it and roll into a ball.
8. Place cookie balls on a lined tray or plate and refrigerate for at least 1 hour. Do not skip this step.
9. Preheat oven to 175°C (fan on, upper and lower heat).
10. Place chilled cookie balls on a lined baking tray with space between them.
11. Bake for 11–13 minutes until edges are lightly golden and centres remain soft.
12. Do not overbake. Cookies will continue cooking on the tray after removal.
13. While hot, press extra chocolate chunks on top if desired.
14. Let cookies cool completely on the baking tray before moving, as they are fragile when hot.