Nutella Chocolate Chip Cookies

I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.

I found these cookies on one of my favorite baking blog sites. Sally from Sally’s Baking Addiction is somebody you will hear from a lot on this blog. She is my personal heroine. I can only encourage you to check out her site. She got it figured out. Every single recipe I have tried from her always gets raving reviews. I even got one of her books for Christmas. She really is a pro.

So when I tried these Nutella Chocolate Chip Cookies from her blog the first time around, I knew they would be great. I didn’t twist the recipe that much. I only lowered the amount of sugar. American recipes are always too sweet for me. I have come to learn that usually you can cut the sugar amount in half and still feel it is sweet enough. In this instance I cut even to a third. Mainly because the Nutella already contains a lot of sugar, so I felt it was over the top and would be too sweet. But apart from that, I follow her recipe mostly.

As expected the first time I tried her recipe, the cookies were a success. I wasn’t really surprised when my husband requested them this weekend again. They are so simple, easy and delicious. And the best of it: you can enjoy the cookies after half an hour! This includes preparation and baking. So get your glass of milk ready!

Credit: Sally’s Baking Addiction

Print Recipe

Nutella Chocolate Chip Cookies

Serves: About 20 cookies

Cooking Time: 20min preparation + 10min baking time

These Nutella chocolate chip cookies are prepared in a jiffy and perfect for Nutella lovers who also like chocolate chip cookies.

Ingredients

• 115 grams of unsalted butter, at room temperature
• 50 grams of brown sugar
• 50 grams of regular sugar
• 1 egg+ 1 egg yolk, at room temperature
• 1 teaspoon of vanilla extract, see here how to make your own
• 75 grams + 75 grams of Nutella
• 300 grams of all-purpose flour
• 1 and 1/4 teaspoons of baking soda
• 1 teaspoon of cornstarch
• A pinch of salt
• 180 grams + 20 grams of semi-sweet chocolate chips or chopped chocolate
• sea salt (optional)

Instructions

1

Cream the butter with a hand mixer in a large bowl for one minute. Add the sugars and cream for a few minutes until fluffy. Add the egg, egg yolk and vanilla extract, one at a time and cream further on high speed with the mixer. Add 75 grams of Nutella and mix until batter is evenly brown.

2

Add the flour, baking soda, cornstarch and salt and mix on lowest speed until incooperated. Switch to a wooden spoon and fold in about 180 grams of chocolate chips to the mix by hand. Add the last 75 grams of Nutella and only slightly mix with the spoon. There should be streaks of Nutella visible.

3

Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.

4

Take about one tablespoon for each cookie and roll into the size of a golf ball with your hands. Place about 9-11 cookies on each baking sheet. Bake for about 12 minutes or until the edges are brown, the top shows cracks, but the center is still soft. Mine take 12 minutes exactly. Take cookies out of the oven and leave on the baking sheet for a few minutes. While they "bake" a little more, add to each cookie a few more chocolate chips. Optional: sprinkle with some sea salt. Enjoy with a glass of milk.

Notes

Chocolate Chips are hard to come by in Germany. Just chop up some semi-sweet chocolate and you will be fine. Cookies can be kept up to a week in an airtight container and also freeze beautifully.

Not sure what to do with the left over egg white?I give you tons of recipe ideas in this blog post and also tell you how to freeze it properly.

Let me know how yours turned out!

Jenny