Nutella Chocolate Chip Cookies

Alexandra Breckweg

3 years ago

I love chocolate and Nutella, so why not use both to make some delicious cookies. These Nutella Chocolate Chip Cookies are simple to make and when they are baking in the oven, your mouth is already watering because the whole kitchen just smells heavenly like chocolate.

There is no need to chill the dough before baking, so these cookies are done in no time at all. Besides, this recipe uses ingredients that most of you have at home anyway, so you can bake these cookies on the fly whenever you feel like it. The hardest part of this recipe is waiting for these cookies to cool down so you can finally take a bite.

Tools & Equipment

2 large baking sheets
2 silicone baking mats
Ice cream scoop
Medium bowl
Parchment paper
Silicone spatula
Stand mixer fitted with the paddle attachment
Whisk
Wire rack

Recipe Tips

Chocolate: Make sure to use high quality chocolate, because you will taste the difference. You can take chocolate chips or chopped baking chocolate, both are working well in this recipe.

Chilling: It is not necessary to chill the dough before baking. But you can make the dough ahead of time and store it in the fridge for up to 4 days. Wrap the dough in plastic and chill in the fridge until ready to use. Let the dough come to room temperature before proceeding with the recipe.

Baking Sheets: If you have 2 baking sheets on hand, use them both because it makes it easier and shortens the waiting time. Do not place the dough balls on a warm baking sheet. If you only have 1 baking sheet, let it cool between batches. Otherwise, the dough will spread too quickly and you’ll end up with thinner cookies.

Ingredients for Nutella Chocolate Chip Cookies

Directions – How to Make Nutella Chocolate Chip Cookies

Preheat the oven to 180°C/350°F. Line baking sheets with silicone baking mats. In the bowl of a stand mixer beat the butter on medium until smooth and creamy, for about 1 minute. Add the brown and granulated sugar and beat on medium until fluffy and light in color, for about 2 minutes.

Beat in egg, egg yolk and vanilla on high speed until well blended, for about 1 minute. Scrape down sides and bottom of bowl if needed. Add 75g Nutella and beat on medium until well mixed, for about 1 minute.

In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Slowly whisk the dry ingredients into the wet ingredients on low speed until combined, for about 1 minute.

Add chocolate and mix on low for about 5-10 seconds until evenly distributed. Add the remaining Nutella. Beat for 5-10 seconds so that the Nutella infuses the cookie dough but is not completely mixed. Do not overmix.

Measure out balls of dough about 40g each and space them 10cm/3-inches apart on the baking sheets. Bake for 10 minutes or until lightly golden brown around the edges. The cookies will look very soft in the center when you take them out of the oven. Let them cool on the baking sheet for 5 minutes and sprinkle with sea salt. Transfer to a wire rack to cool completely.

Storing and Freezing Instructions

Storage: You can store the cookies in an airtight container at room temperature for up to 1 week.

Freezing Instructions: You can freeze baked cookies in an airtight container for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months. Do not thaw frozen cookie dough balls before baking, but bake for an extra minute instead.

My Summary for Nutella Chocolate Chip Cookies

Difficulty: Simple.
Taste & Texture: These Nutella chocolate chip cookies taste buttery, nutty and chocolaty. The sea salt sprinkled on top adds a bit of saltiness to them, resulting in a perfect balance between sweet and salty. They are soft and chewy in the center and a little crispy around the edges. If you’re into this kind of cookies, I think you”ll love them.
Time: It takes about 30 minutes to make the dough. Baking time per baking sheet is 10 minutes, after that let the cookies cool completely.

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