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.
It has Nutella directly beat into the dough, as well as additional Nutella swirled in.
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
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
- 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.
- Beat in the egg, egg yolk, and vanilla until incorporated. Scrape down the sides of the bowl.
- Beat in 1/4 cup of the Nutella until completely incorporated.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Stir the dry ingredients into the wet ingredients in three parts. Stir in the chocolate chips.
- 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.
- Using a small ice cream scoop, scoop out and roll heaping medium-sized balls of dough.
- 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.
- 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.