A couple of months ago, I tried a nutella chocolate chip cookie recipe. At the time, I thought I was just trying out another recipe and didn’t give it much thought. But the cookies turned out to be a huge hit with my family and became one of my favorite dessert recipes. Not only were they a hit with my family, but they were also a huge hit on my blog.
Since then I’ve revisited the recipe a few times, and I’ve been thinking about tweaking it around a little.
This recipe uses more nutella, and no brown sugar. The recipe was pretty easy to put together. At first, I worried the dough would be hard to work with because it looked so wet after I was done mixing.
But to my surprise, the dough was easy to pick up and shape. The dough also had a very glossy look to it, which I wasn’t used to.
The cookies baked up quite nice. They did crackle on top a lot, something I’ve realized that often happens with nutella based recipes.
I liked these cookies, but I also felt they were missing something for me. They were a little too soft, I would have preferred a more crispy edge. I also missed the brown sugar. And even though this recipe had a lot more nutella, I didn’t actually taste more nutella. Had I not tried the other nutella chocolate chip cookie recipe, I think I would have loved these even more. I like these, but I still love the other recipe more. You can view the other recipe here.
When I have time again, I’m going to play around with the other recipe.
Nutella chocolate chip cookies version 2 (adapted from Espresso and Cream)