Chocolate and hazelnut ohhhh my, the blend of these two delectable flavors is just heavenly!! I started my love affair with Nutella about ten years ago when visiting Italy. The creamy chocolatey spread on warm croissants is intoxicating and don’t forget Nutella gelato. The list of foods I adore that use Nutella goes on and on.
Needless to say that when I found this recipe for Nutella Chocolate Chip cookies I wanted to bake them that same day! Schedule permitting I baked these rich, decadent, dense, and wonderfully sweet cookies over the weekend. Now I was a bit taken back that you have to chill the dough 2 hours to overnight. I wanted these cookies STAT!! But in order to get nice dense thick cookies the dough must be chilled so the cookies do not come out flat as a pancake.
These cookies definitely do not disappoint! The entire batch were gone within 24 hours, my kiddos just devoured them. I did manage to save a few and my lovely neighbor brought over hazelnut gelato which we used to make Hazelnut gelato Nutella cookie sandwiches for dessert Sunday night. Absolutely DIVINE!
Nutella Chocolate Chip Cookie Ingredients:
- ½ cup unsalted butter, softened
- heaping 1/3 cup Nutella, stir before scooping as it separates when sitting long periods
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- pinch salt
- 1 cup bittersweet chocolate chips
Directions:
Whisk together flour, cornstarch, baking soda and salt together in a medium bowl and set aside.
Using a mixer cream together butter, nutella, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined.
Scrape down the bowl with a spatula.
Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides of the bowl several times.
Stir in the bittersweet chocolate chips until well distributed.
Roll the dough into balls 1 inch in diameter and place on a parchment lined cookie sheet. Cover well with plastic wrap and refrigerate at least 2 hours or overnight (I refrigerated overnight).
Preheat oven to 350° Place dough 1 inch apart on a parchment line baking sheet (I like to use a silicone baking mat like Silpat).
Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Don’t over bake or they will be crispy and these are meant to be soft cookies!!
Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely
Adapted from American Heritage Cooking