I’ve been wanting to do this recipe for a while now, so I don’t know why it took me so long to get around with it. After making homemade Nutella chips, I knew I wanted to try combining them with the chewy Nutella cookies I made previously.
The combination was amazing. Nutella in the batter, Nutella melted and swirled through the Nutella chunks. It’ll be hard to say you can’t taste the Nutella in these cookies.
I may need to make a double batch of this next time because they didn’t last long. Luckily, these are pretty quick and easy to make, though you do have to plan ahead of time for the Nutella chunks. But you can store some extra in the freezer like me.
I really love the flat look and I love the chewy texture. Yum yum yum.
I had to stop myself from not eating too many. I also had to stop my baby brother who attempted to eat the whole batch in one sitting. He really loves the Nutella cookies.
½ cup unsalted butter, at room temperature
½ cup minus 1 1/2 tbsp granulated sugar
½ cup minus 1 1/2 tbsp light brown sugar
½ cup Nutella
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1 cup frozen Nutella chunks (recipe from The Ivory Hut)
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. Add in frozen Nutella chunks and combine into dough (make sure to keep frozen until ready to use or they will melt)
4. Shape dough into about 1 1/2 inch balls onto baking sheet, and place about 2 inches apart, and bake for about 8-10 minutes. Cookies are done when the middle section looks cooked. Cookies will be puffy and will sinks down when cooled and create crackly surface. Let cookies cook on the baking sheets before removing so they can sink down and set.