Nutella Cookies
Nutella cookies are irresistibly chocolatey with crispy edges, chewy centers and rich Nutella flavor.
Servings: 24 Cookies
Cost: $8
Equipment
Ingredients
- ½ cup salted butter softened
- 1 cup Nutella
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 cup chocolate chips
Instructions
- In a medium bowl, mix together flour, cocoa powder, baking soda, salt, and baking powder. Set aside.
- In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and Nutella until smooth.
- Add granulated sugar and brown sugar and beat for 1 minute.
- Add egg and vanilla and beat for 1 minute on medium-high speed until the mixture is light in color and sugar is dissolved.
- Beat in the dry ingredients on medium speed until combined.
- Stir in chocolate chips.
- Transfer the dough to an airtight container with a lid and chill in the refrigerator for at least 2 hours and up to overnight.
- After the dough has chilled, preheat your oven to 375 degrees F and line a two large baking sheets with parchment paper.
- Use a cookie scoop to measure 1 ½ to 2 Tablespoon portions of dough and roll them into a ball. Repeat until all the dough has been used.
- Place 12 cookies on each large baking sheet, then gently press down the tops to flatten slightly.
- Bake in preheated oven for approximately 9-10 minutes. Take them out when they just look set.
- Let the cookies sit on the baking pan for 10 minutes before removing to cooling rack.
- Cool completely on a wire rack before serving or storing.
Video
Notes
Ingredient Substitution Notes
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- Nutella. Use traditional Nutella or an organic chocolate hazelnut spread.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Light brown sugar. Dark brown sugar works well, it will impart a slightly stronger molasses taste.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.
- To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.
Nutrition
Serving: 1cookie