Ingredients
- 15 tsps Nutella (heaped)
- 115 g unsalted butter
- 175 g light brown sugar
- 1 tsp vanilla
- 1 medium egg
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 200 g finely chopped chocolate
How to Make Nutella Cookies
- Cream the butter, sugars, and Nutella until combined, then stir in the egg and vanilla extract.
- Whisk together the dry ingredients in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, then stir in the chocolate chips.
- Cover and chill the dough for at least 3 hours.
- Scoop and roll the chilled dough into 2 tablespoon sized balls before placing on a parchment lined baking sheet.
- Bake for 10-13 minutes at 375F and let cool completely on the cookie sheets before enjoying.
What You Need
If you’ve made any of my cookie recipes before, the cast of characters above will be of no surprise to you. If you’re new here, pay special attention to the following ingredients:
- Cornstarch. Just as with my flourless chocolate cookies, cornstarch helps keep these Nutella cookies soft and prevents them from spreading too much on the baking sheet.
- Butter. Since we are adding salt ourselves, use unsalted butter and make sure it is softened, but not melty.
- Flour. Make sure to measure your flour properly, or your cookies may turn out dry, crumbly, or hard.
- Vanilla. A splash of vanilla extract enhances the depth of flavor of the Nutella.
- Chocolate chunks. I like using semisweet chocolate chunks, but you can always use chocolate chips if you prefer. Or if you’d like to leave them out, that’s fine too!
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