I have time again to blog! Our kitchen is finished, well almost finished. We still need to finish grooming the backsplash, but other than that it’s just decoration. Time to catch up on some old recipes. If you are looking for a great chocolate chip recipe with a twist, this is the recipe for you! A little nutella to a chocolate cookie recipe to add a different and delicious dimension.
I’ll admit, I never used to understood the hype about Nutella, but then one day I took a spoonful to my mouth and thought, “hmmm, I guess this is pretty good.” And followed another spoonful…and another, and then another on top of a marshmallow, I knew my affinity for Nutella had been solidified by that third spoonful.
Enough said, the recipe.
Chocolate Chip Nutella Cookies
Yield: about 38 to 42 cookies
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup Nutella or hazelnut paste
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (12 oz.) bittersweet chocolate chips (60-66%)
- Position oven racks in upper and lower thirds of the oven. Preheat to 375 degrees F. Line two or three rimmed baking sheets with silicone liners or parchment paper.
- Sift together the flour, baking soda and salt onto a piece of parchment or waxed paper.
- Combine the butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy. Reduce the speed to medium-low, then add the Nutella and beat until smooth. Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla bean scrapings, stopping to scrape down the bowl as needed. Reduce the speed to low. Gradually add the flour mixture, beating just until the dough comes together. Stir in the chocolate chips.
- Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed. (At this point the mounds of dough can be frozen, well wrapped, for up to a month.)
- Bake for 4 to 5 minutes, then rotate the baking sheets top to bottom and front to back*. Bake for 4 to 5 minutes until lightly browned. Transfer the sheets to a wire rack to cool for at least 10 minutes, then transfer the cookies to the wire rack to cool completely before serving or storing. Repeat to use all of dough.*If you like a chewier cookie, underbake them a little. If you like crispy, then bake away.
Like always, I don’t really sift my flours unless it’s a cake. I feel like for a cookie, it’ll all get mixed together. Is it right? Who knows, but eh it works.
After placing spoonfuls of the dough onto the baking sheet, just press down slightly with your palm to flatten a little bit. These will spread out, so don’t press it too flat or else you’ll have one thin cookie.