Perfect Nutella Chocolate Chip Cookies

Cookies are my weakness, and whenever I’m craving them, I immediately think of these delicious Nutella chocolate chip cookies. I used to have these cookies are on constant rotation in my household – they are so popular I sometimes had to bake them three times a week!
(ps. 80 Ways to Eat Nutella!)

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These cookies satisfy any chocolate, crunchy and chewy craving you might possibly have. Almost like a regular chocolate chip cookie, but made special with the addition of Nutella, which is a pantry staple in our home. These are great for the holidays as a yummy indulgence or for a Christmas cookie exchange!

nutella-cookies-2This recipe can make between 18 – 36 cookies, depending on the size. I will offer substitutions that I absolutely know will work, but do NOT use anything but Nutella. I have tried other “chocolate hazelnut spreads” and the cookies turned out too crispy and thin – ie. not perfect. The picture above shows cookie dough balls that are approximately 1/8th of a cup each, slightly smooshed down, and a few chocolate chips added to the tops – this is to make them look like those fabulous cookies you see in magazines!

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Keep in mind that this is NOT the healthiest of recipes, these cookies will not help you lose weight – so if there isn’t a crowd of people coming over, bake them and freeze them! Give them away if you can! These cookies cause addictive behaviour and I will not be held liable for that! Enjoy :)

Nutella Chocolate Chip Cookies
This recipe yields 18 - 36 delicious Nutella Chocolate Chip cookies!
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Ingredients
  1. 2½ cups Cake Flour OR 2¼ cups All-Purpose Flour
  2. 1½ teaspoons Baking Soda
  3. ½ teaspoon salt
  4. 1 stick (1/2 cup) unsalted butter
  5. 1 cup granulated sugar
  6. ½ cup brown sugar
  7. 1 teaspoon vanilla extract
  8. 2 eggs
  9. ¼ – ⅓ cup of Nutella + ¼ – ⅓ cup extra
  10. 1 cup semi-sweet chocolate chips + ⅓ cup extra
Instructions
  1. Preheat the oven to 375°F. Line a few baking sheets with parchment paper.
  2. In a large bowl whisk together the flour, baking soda and salt, then set aside.
  3. In a food processor (with regular s-blade) or in a mixer, cream together butter, granulated sugar and brown sugar.
  4. Add the vanilla, then the eggs, and mix until combined.
  5. Add ¼-1/3 cup of Nutella.
  6. With mixer or processor on low speed, gradually add the flour until just combined.
  7. Fold in 1 cup of semi-sweet chocolate chips.
  8. Add remaining ¼ cup to ⅓ cup of Nutella, and mix in so it is streaking in the dough – this gives the cookie more of a marbled effect.
  9. To make 36 cookies, scoop up a ¼ cup of dough into a ball, tear in half, roll smooth and place on baking sheet. To make larger cookies, scoop up ⅓ of the dough and tear in half, roll and place on sheet.
  10. I then press the dough balls down slightly, and add 3-5 chocolate chips on top.
  11. Bake for 8-10 minutes. Cookies should be very slightly browned, have crackled tops and look very soft and puffy (they will look underdone), but do not over bake.
  12. Allow to cool on sheets 5-10 minutes, then enjoy!
West Coast Mama http://www.westcoastmama.net/
 

Comments

    • says

      They are so so so delicious! The only reason I stopped making them because of our diet – but it’s the holidays again! Indulgence time!

  1. says

    Not sure what I love more Nutella or cookies! Combining them sounds so delicious. Thanks for a great recipe.

  2. Christine says

    Just made these for my husband and me. There is no denying that they are a-m-a-z-i-n-g! We could barely wait for them to cool off before jamming them into our faces. My only hangup is that my husband said he couldn’t really taste the hazelnut. I could taste it if I was looking for it, but I’d love to make the hazelnut flavor more prominent. I am just afraid the texture would get all jacked up – the ooey-gooeyness is definitely a major plus to these cookies. Also added some chopped almonds to one batch, and that turned out pretty well.

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