For our January 29 posting date, we’re making cookies with Nutella. Nutella fans rejoice!
In the Oven: Nutella Chip Cookies
Author: Matt Lewis & Renato Poliafito
Yield: about 48 cookies
Ingredients
- 2 cups (255 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 4 ounces (1 stick/115 g) cold unsalted butter, cubed
- 1 cup (220 g) firmly packed dark brown sugar
- 1 cup (280 g) Nutella
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces (225 g) semisweet chocolate chips (about1⅓ cups)
- 5 ounces (140 g) hazelnuts (about 1 cup), toasted (see page 19), husked, and coarsely chopped
Instructions
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the brown sugar and Nutella and beat until fully incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time,
- beating until each is incorporated. Add the vanilla and beat again for 5 seconds.
- Add half of the flour mixture and mix on low speed for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate chips and hazelnuts.
- Cover the bowl tightly and refrigerate for at least 4 hours or up to 48 hours.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop out heaping tablespoons of dough; alternatively, use a small ice-cream scoop with a release mechanism to scoop. Using your hands, roll the dough into perfect balls and place them about 1 inch (2.5 cm) apart on the prepared baking sheets. Bake until the tops of the cookies are set and begin to show a few cracks, 11 to 13 minutes, rotating the pans once during the cooking time. Remove them from the oven and let them cool slightly, about 5 minutes, before transferring them to a cooling rack.
- Serve warm (a great cookie is a warm cookie, and if eaten warm, these are perfectly crunchy on the outside and chewy on the inside) or at room temperature (they will still taste just as delicious).
Notes
How to Store: The cookies can be stored in an airtight container for up to 3 days.
Sheri says
January 16, 2017 at 11:59 amPicky eater me doesn’t love Nutella, but practically everyone I know is nuts about it, so these will surely be popular. Also, Sara Rosso, founder of World Nutella Day is a friend of mine. I need to convince her to join in this round!
Sarah B. says
January 16, 2017 at 12:03 pmI couldn’t find hazelnuts, and when I finally did, they were outrageously expensive. I opted to use Trader Joe’s “nutella” which is a cocoa almond spread and use almonds instead of the hazelnuts. Not identical, but close, and a fraction of the price.
Sheri says
January 16, 2017 at 12:06 pmThanks for the tips, Sarah!
Did you see hazelnuts at Trader Joe’s? And I’d probably prefer almonds to hazelnuts, to be honest. :)
Sarah B. says
January 17, 2017 at 7:29 amHazelnuts at Trader Joe’s were 1 lb for $8.99. 1 lb of sliced almonds at Trader Joe’s was $3.49.
Liz says
January 22, 2017 at 8:06 amI used TJs cocoa almond spread too! Not too crazy about hazelnuts. Cookies came out delicious.
trudysperson says
March 30, 2017 at 9:12 amI made these with Reese’s peanut butter chocolate spread and they were amazing! I will try Nutella next time …