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Nutella Chocolate Chip Cookies


These cookies have soft centres, are salty and sweet, and don't have to be chilled. Fast and easy with a punch of chocolatey goodness!


Although they have a good amount of Nutella in them, I found my taste-testers ...some of whom are strictly opposed to that glorious hazelnut spread...loved the flavour and went in for seconds before even realizing what they were enjoying. It just sets off a certain amount of sweetness that the sprinkle of sea salt at the end pairs perfectly.


And just to add that photogenic pop...press a few extra chocolate chips on top after they come out of the oven...followed by the sea salt...and let cool a few minutes on the pan and you are good to go!



Now normally I make cookies using my cookie scoop, but during the holiday season, I needed to make more cookies. But instead of doubling up the batches and spending more money on the ingredients, I decided to scoop as normal and then cut the balls in half. This will help stretch your budget and the cookies still bake up to a nice size. It's totally up to you and how many you want to make.


I really hope you enjoy them!


Nutella Chocolate Chip Cookies


Ingredients

  • 1/2 cup room temp butter

  • 3/4 cup brown sugar

  • 1/2 cup white sugar

  • 1 whole egg plus 1 egg yolk

  • 1 tsp vanilla

  • 1/2 cup Nutella...split it into 2 x 1/4 cup portions

  • 2 1/3 cups flour

  • 1 1/4 tsp baking soda

  • 1 tsp cornstarch

  • 1/2 tsp salt

  • 1 cup semi-sweet chocolate chips plus 1/4 cup to top cookies

  • sea salt sprinkle to taste

Directions

  1. Preheat oven to 350°F and line pans with parchment.

  2. In a mixer, cream butter with both sugars until light and fluffy.

  3. Add eggs and vanilla and beat.

  4. Add 1/4 cup Nutella and combine well.

  5. Stir together the flour, baking soda, cornstarch, and salt in a different bowl.

  6. Add the dry to the wet ingredients until just combined.

  7. Add the cup of chocolate chips until just combined.

  8. Add remaining 1/4 cup Nutella. Add for just a quick swirl. Over mixing will make a dry and crumbly cookie.

  9. Scoop and bake for 10 minutes. (no need to chill dough)

  10. As soon as they come out of the oven, press in a few extra chocolate chips on top and a sprinkle of sea salt. They will deflate a bit as they cool.

  11. Let them sit on the pan for an additional 5 minutes. Cool on racks.

  12. Enjoy!

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