Nutella Chocolate Chip Cookies
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Nutella Chocolate Chip Cookies
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These Nutella chocolate chip cookies are the perfect balance of sweet and salty, nutty and chocolatey, gooey and chewy, freckled with mini semisweet chocolate chips and finished with a sprinkle of flaky sea salt.
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Ingredients
- 1 ½ 1 ½ cups flour
- 1 1 teaspoon baking soda
- ¼ ¼ teaspoon fine sea salt
- ½ ½ cup unsalted butter at room temperature
- ½ ½ cup granulated sugar
- ½ ½ cup packed light brown sugar
- ½ ½ cup Nutella other chocolate hazelnut spread
- 1 1 large egg at room temperature
- 1 1 teaspoon vanilla extract
- ½ ½ cup mini chocolate chips plus more for topping
- flake sea salt for topping, if desired
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Instructions
- Preheat oven to 350 degrees F. Line a baking sheet (or two if you have them) with parchment paper.
- Whisk together the flour, baking soda, and salt in a small bowl; set aside.
- In an electric mixer fitted with the paddle attachment, beat butter for about 1 minute until smooth. Add sugar and brown sugar and beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.
- Add the egg and vanilla, mixing on medium speed until emulsified. Scrape down the bowl again, then add Nutella and mix until well combined.
- Add flour mixture and mix on low speed until just incorporated and no streaks of dry flour remain. Fold in mini chocolate chips.
- Using a small (#60) cookie scoop, scoop the dough into 1-inch balls and place on prepared baking sheet, leaving about 2 inches of space between cookies to allow for spreading. Press a few more chocolate chips into the top of dough balls if desired.
- Bake 6 to 7 minutes or until tops are puffed and slightly crackled and edges are just starting to darken a shade. I like to lift and drop the baking pan to deflate some of the excess air at about 6 minutes, then rotate the pan and cook for a minute more. Give it one more bang at 7 minutes before pulling it out of the oven.
- Remove from oven and immediately swirl a round cookie around the baked cookies to give them a perfectly round shape. Sprinkle with flake salt if desired. Let cool on baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Cookies are best enjoyed within a day or two, but will keep, refrigerated in an airtight container for up to 5 days or frozen for up to a month.
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