I really liked the chewy Nutella chocolate chip cookies I made last month. I had a huge craving for them recently, but rather than make the same ones, I decided to play around with the recipe a little.
When I put chocolate chips in the batter, it makes the cookies thin and uneven from the chips. But remove the chips are you are left with these perfectly flat, round cookies. I love how these look and I love the soft and chewy texture.
I think I like these even better without the chocolate chips. The middle of these cookies take a while to bake. And the cookies are puffy when you first remove them from the oven. But once they cool down, they flatten into the perfect round discs and have a crackly surface.
½ cup unsalted butter, at room temperature
½ cup minus 2 tbsp granulated sugar
½ cup minus 2 tbsp light brown sugar
½ cup Nutella
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1. Preheat oven to 350F.
2. Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and Nutella.
3. In a separate bowl, mix the flour, baking soda, and salt. Then add into the wet mixture until just combined.
4. Drop the dough by large tablespoons onto baking sheet, about 2 inches apart, and bake for about 8 minutes. Cookies are done when the middle section looks cooked. Cookies will be puffy and will sinks down when cooled and create crackly surface.
Recipe found on Lovin' From the Oven
All images and content are © Kirbie's Cravings.
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