The aroma of freshly baked Nutella cookies wafting through the kitchen is enough to make anyone’s mouth water. These delectable treats combine the rich, nutty flavor of Nutella with the comforting warmth of a classic chocolate chip cookie, creating a match made in dessert heaven.
I’ll never forget the first time I made these cookies. It was a rainy Sunday afternoon, and I was craving something sweet but didn’t want to run to the store. Lo and behold, that jar of Nutella in the pantry became the star of the show.
What sets these Nutella cookies apart is their perfectly chewy center and slightly crisp edges. The secret? A touch of sea salt is sprinkled on top before baking, which enhances the chocolate hazelnut flavor and adds a sophisticated twist.
These cookies aren’t just delicious – they’re also a breeze to make. No need for fancy equipment or hard-to-find ingredients. Just your trusty mixing bowl, a spatula, and that magical jar of Nutella. They’re the perfect pick-me-up after a workout, especially when paired with a protein-packed chocolate smoothie for a guilt-free indulgence.
So grab your apron and let’s get baking! I can’t wait to hear about your Nutella cookie adventures and any creative twists you put on this recipe.
Nutella Cookies Recipe
Equipment
- Mixing bowl
- Parchment paper or aluminum foil
- Baking sheets
- Spatula
- Measuring cups and spoons
- Electric mixer
Ingredients
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1 cup white sugar
- 1 cup butter, at room temperature
- 1 cup chocolate-hazelnut spread (such as Nutella®)
- 1 cup all-purpose flour
- ½ cup chopped hazelnuts
- ¼ cup unsweetened cocoa powder
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or aluminum foil.
- In a medium bowl, cream the butter and sugar using an electric mixer until the mixture is light and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Incorporate the chocolate-hazelnut spread, mixing until smooth.
- Gradually add the flour and cocoa powder, mixing until fully integrated.
- Fold in the chocolate chips and hazelnuts.
- Spoon the dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8 minutes, then turn off the oven and let the cookies sit inside for an additional 2 minutes.
- Enjoy them warm, or transfer to a wire rack to cool completely.
Notes
- You can use sliced hazelnuts instead of chopped ones if you prefer.
- The dough can be split into two batches.
- Store the second batch in a plastic bag in the refrigerator for a few days or freeze it for extended storage.
- Before baking, allow the dough to return to room temperature before placing it on the cookie sheet.
Nutrition Values:
| Nutrition | Value |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Iron | 1 mg |
| Sugar | 14 g |
| Calcium | 16 mg |
Helpful Tips For You!
Tip 1: For thicker cookies with better texture, chill the dough in the refrigerator for at least 30 minutes before baking. This helps the cookies hold their shape and prevents excessive spreading.
Tip 2: Ensure your baking powder and other ingredients are fresh. This guarantees a better rise and texture, making your cookies fluffier and more consistent.
