How do you make chocolate chip (or chunk) cookies taste even better? Why, by adding Nutella, of course!
Guys, I think I have a problem. We keep a huge tub of Nutella in my pantry but it seems to dwindle after a few days. I just can’t help it – I love Nutella. I put it on my English muffins for breakfast, on bread for a snack, and am known to sneak a spoonful for a quick snack (OK, maybe two spoonfuls, but who’s counting?).
My family couldn’t stop raving about the Nutella fudge brownies from a few months ago. While I loved them too, I wanted to bake something with my modest stash of Nutella but not recreate something I’ve already made before. And so these Nutella chocolate chip cookies were born.
We are definitely a chocolate chip cookie-loving family. When given a choice, we will choose chocolate chip cookies over any other type of cookie. It only seemed natural that I add Nutella to the mix so these classic cookies could become even more classic.
While these cookies were very tasty, I found them to be on the dry side (my husband agreed). I recommend turning the oven down to 350 degrees and baking for 9 minutes and going from there. Take the cookies out once the edges have set. The center will continue to harden as the cookie cools. If these are still too dry for your tastes, just add them to your favorite ice cream or turn it into a milkshake!
Nutella chocolate chip cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter softened
- 2/3 cup brown sugar packed
- 1/4 cup granulated sugar
- 3/4 cup Nutella
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add in the Nutella and mix well.
- Add egg and vanilla and continue to mix until well blended.
- In a separate medium sized bowl, whisk together the flour, corn starch, baking powder, baking soda and salt.
- Turn the mixer down to low and slowly add in the dry ingredients. Mix until a few dry streaks remain. Fold in the chocolate chunks. Cover and transfer the bowl to your refrigerator to chill for at least 3 hours.
- Preheat your oven to 375 degrees F. Line two standard cookie sheets with parchment paper or silicone mats and set aside.
- Using two spoons or a cookie scoop, scoop mounds of dough onto your prepared baking pans, making sure to leave at least 2 inches between each ball of cookie dough.
- Bake in your preheated oven for 10-13 minutes or until the edges are set. The center might still be slightly gooey, and that's OK. It will continue to set as it cools.
- Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.