Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. ~Elise
Nutella and I have a history together and most of it involves a spoon and late nights highlighting my textbooks in college. A few tiny spoonfuls were enough to satisfy my sugar cravings and keep me going late into the night.
However, its rich, almost luxurious flavor, made it seem like I partaking in some fancy dessert. Ever since then I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit, but I usually just sneak a small spoonful late at night.
Nutella, the classic hazelnut chocolate spread, was first created by invented by Italian pastry chef Pietro Ferrero in 1946. Since its release Nutella has become a valued ingredient in crepes, ice creams, and puddings.
Of course, Nutella also works wonders in this crispy cookie. Chopped hazelnuts and chocolate chips echo the flavor of the Nutella, giving this cookie depth and complexity that perfectly accompany any work you might be doing yourself on your own late nights.
Chocolate Nutella Cookies
- 1 1/2 sticks of unsalted butter, room temperature
- 3/4 cup of brown sugar
- 3/4 cup of white granulated sugar
- 1 cup of Nutella
- 1/2 teaspoon of vanilla extract
- 2 eggs
- 2 cups, plus 2 tablespoons of all-purpose flour
- 1/4 cup of unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of chocolate chips
- 1/2 cup of chopped hazelnuts
Beat the butter, sugars, Nutella:
Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.
Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
Add eggs, vanilla extract:
Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla extract and mix for 10 seconds.
Whisk dry ingredients, add to butter mixture:
Whisk together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa).
Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
Add chocolate chips and hazelnuts, chill 10 min:
Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
Spoon onto lined cookie sheets and bake:
Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 10-12 minutes.
Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.