Nutella Cookies
User Reviews
5
Nutella Cookies
Description
These Nutella Cookies begin by creaming cool room temperature butter with packed brown and granulated sugars until fluffy, ensuring a tender texture. Eggs and vanilla are added, followed by Nutella spread to give a rich hazelnut-chocolate flavor. Unsweetened cocoa powder and all-purpose flour with baking soda and salt are folded in to create a soft dough that supports the chocolate chips.
Baking at 350°F, the cookies cook until the edges look set while the centers remain soft, yielding a chewy and moist texture. Cooling on the baking sheet briefly before transferring to a wire rack helps them firm without drying out.
These cookies make an enjoyable dessert or snack and accommodate substitutions like different types of chocolate chips. Measuring flour properly by stirring and lightly spooning avoids dense cookies.
Use butter at about 68°F, firm yet pliable, for proper creaming. Different types of chocolate chips, such as milk or bittersweet, can be used to adjust chocolate intensity. The recipe yields cookies with a balanced sweetness and tender crumb.
Ingredients
- 3/4 cup butter at cool room temperature, unsalted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg large
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 1/4 cup cocoa powder unsweetened
- 2 ½ cups all-purpose flour properly measured
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand held electric mixer, beat the butter and sugars until fluffy.
- Beat in the egg and egg yolk until combined.
- Add the vanilla and the Nutella. Mix until combined.
- Add the flour, cocoa powder, baking soda, and salt. Stir just until incorporated.
- Fold in the chocolate chips.
- Using a medium cookie scoop (1.5 tablespoons), drop dough 2-inches apart onto the prepared baking sheet.
- Bake for 8-13 minutes, or until edges look set and the centers look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Butter should be cool room temperature (about 68°F), soft enough to dent but not warm or greasy.
- Measure flour by stirring, lightly spooning into measuring cup, then leveling to avoid packing flour.
- Chocolate chips can be substituted with milk or bittersweet varieties as desired.
- Nutrition estimates are approximate, based on ingredient brands and portions used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 180kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 83mg | 3% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 161IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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