Nutella Chocolate Chip Cookies

It’s that time of year again–when I bake up 6 dozen cookies and package them up in little baggies for my friends and teachers right before the holidays. Last year was Nutella-stuffed Mini Chocolate Chip Cookies and Peanut Butter Blossoms.


Since I have to make two batches anyway to have enough for all the people on my list, I always like to go for two contrasting recipes. Two of my friends also don’t like chocolate–yes, you read that correctly–so I try to please them as well.



This year I went for Snickerdoodles and these Nutella Chocolate Chip Cookies.

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It has Nutella directly beat into the dough, as well as additional Nutella swirled in.

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They’re quite easy to make, and a definite crowd pleaser (who doesn’t love Nutella?).


Recipe (adapted from Sally’s Baking Addiction) – makes 3 dozen cookies

  • 2 1/3 cup flour
  • 1 1/4 baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 1 tsp vanilla
  • 1/2 cup Nutella
  • 1 cup chocolate chips
  1. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
  2. In a stand mixer with the paddle attachment, beat the butter on high until creamy and soft. Beat in the brown sugar and sugar until fluffy.
  3. Beat in the egg, egg yolk, and vanilla until incorporated. Scrape down the sides of the bowl.
  4. Beat in 1/4 cup of the Nutella until completely incorporated.
  5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  6. Stir the dry ingredients into the wet ingredients in three parts. Stir in the chocolate chips.
  7. Add the remaining 1/4 cup of Nutella and stir for 10 seconds, only until streaks form. Do not overmix! The dough will be crumbly and dry-looking.
  8. Using a small ice cream scoop, scoop out and roll heaping medium-sized balls of dough.
  9. Bake one pan at a time for 10-11 minutes, until the sides of the cookies are slightly golden brown. Do not overbake, or they will lose their chewiness.
  10. Using an index finger, gently flatten the cookies if they are too puffy. Press a few chocolate chips into the top of each baked cookie immediately, if desired. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.



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