This week I’m making Nutella Chocolate Chip Cookies.
I hope you all enjoy this great recipe.
- 8 tablespoon of salted butter
- ½ cup + 2 tablespoons white sugar
- ⅓ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 egg
- 1½ cups all-purpose flour + additional flour as needed (I usually add 1-2 tablespoons more!)
- ½ teaspoon baking soda
- ¼ teaspoon cornstarch
- ¼ teaspoon salt
- ¾ cup chocolate chips
- 12 heaping teaspoons Nutella
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Spoon about 12 heaping teaspoons (you only need 10, but do 12 in the case of a mistake!) of Nutella into balls and place them on the parchment paper. Place your sheet into the freezer. (I like to freeze mine overnight!)
- Microwave butter for about 40 seconds, until it’s just barely melted.
- In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
- Add the vanilla and egg and beat for about 10-15 seconds, until the egg is just incorporated.
- Slowly add the flour, baking soda, and salt. Mix until dough crumbles form. (Add more flour 1 tablespoon at a time, until the dough is dry enough to work with!) Add the chocolate chips and use your hands to incorporate them into the dough.
- Take your sheet of frozen Nutella out of the freezer.
- Divide the dough into 7 large balls (leave a little bit of dough in the bowl), then flatten each ball, leaving a slight indent in the middle of each. Place a Nutella ball into the indent. Mold the rest of the ball to cover the Nutella and use excess dough to fill in any gaps.
- Place your sheet into the refrigerator for at least 1 hour to chill the cookies before baking.
- Bake for about 9-11 minutes, until they look puffy and just about done. They will firm up as they cool.