Is anyone else obsessed with Nutella? It’s the only food my best friend and I regularly argue over. She hates it, but I can’t get enough. There’s something to be said about a chocolate-y, hazelnut-y spread that passes for breakfast!
If you love Nutella as much as I do, you have to try this recipe. I promise, it’ll make all of your Nutella-Cookie dreams come true. Aaaaand it comes together in 20 minutes. Just sayin’ 😉 The quicker I can get these in my mouth, the better.
Also, have you guys seen Handle The Heat’s homemade Nutella recipe?! That is something I’ve been dying to try for ages. Maybe I’ll give it a whirl and try it in these cookies? I’ll keep ya posted. I love me some Nutella, but not when it costs $11 at the local Harris Teeter. Your girl here is a student who regularly eats dinosaur-shaped chicken nuggets and mac & cheese. High-functioning adult who cannot afford to buy that beautiful bucket of Nutella.
Back to the recipe: these cookies are crumbly and a bit more on the crispy side (I know there’s at least one crispy cookie lover out there!) (Hi, mom), so if that’s your jam, these are for you. The Nutella flavor is subtle, and perfectly infuses with the butter and sugar. Almost like it was meant to be. A little sweeter than usual, and some of the nuttiness is lost in translation, but no complaints here. (You could always add chopped hazelnuts if you really want to bring the flavor back up. Imagine the texture!)
I shot these photos back in July, and boy am I missing them now! I’m also missing the breakfast nook where I’d shoot, oh, every single recipe. Convenient skylight, situated in the east, soft lighting? Basically, a photographer’s dream. I was going to save these for my Christmas Recipe Explosion (more on that later this week), but I just couldn’t help myself!
If you want a quick, easy, delicious recipe, this is the one for you! It’ll knock the socks off of your friends, and no one has to know it only took you the length of a Friends episode to make!
Chocolate Chip Nutella Cookies
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 egg +1 egg yolk, room temperature
- 1 tsp vanilla extract
- 1/2 cup Nutella, divided by half (1/4 cup and 1/4 cup)
- 2 and 1/3 cups all-purpose flour
- 1 and 1/4 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 and 1/4 cups semi-sweet chocolate chips
- Pinch of sea salt (optional)
- Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats (Here are the ones I swear by).
- Using a stand or hand mixer, in a large bowl, beat butter on medium speed until smooth, about 1 minute (Don’t stop early! Beat air into the butter!). Add in the brown sugar and white sugar. Switch to medium high speed and beat until light and fluffy. Scrape down sides and bottom of bowl as necessary. Add in egg, egg yolk, and vanilla. Switch to high speed and beat until completely combined. Add in 1/4 cup of Nutella. Beat until completely combined. Set aside.
- In another large bowl, whisk together the flour, baking soda, cornstarch, and salt. With the mixer on low speed, slowly beat the dry ingredients into the wets.
- Fold in chocolate chips. Turn the mixer off and add the last 1/4 cup of Nutella. Turn the mixer back on low for about 5 seconds- just enough for the Nutella streaks in the cookie dough to be visible. Do not over mix.
- Scoop balls of dough onto prepared baking sheets- about 1 tablespoon. Roll them with your hands- the dough will be crumbly, and the warmth of your hands will help them come together.
- Bake for about 10 minutes, or until they are slightly golden around the edges. Cookies will look a little underbaked when removed from the oven- that is ok. Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Optional step: While cookies are still warm, press extra chocolate chips and/or add sea salt for an additional garnish.
Adapted from Sally’s Baking Addiction