These chocolate chips Nutella cookies are mildy sweet. The chocolate chips and Nutella give them the delighful chocolate flavor that is just appropriately indulgent and not overly strong.
Photos of mouth watering cookies always get me. When I saw these Chocolate Chips Nutella cookies while I was browsing Pinterest last week, I was completely sold. I decided on making them right away.
What I love about them is the tender, almost gooey chocolate chips that are inside every cookie. These chocolate chips nutella cookies are crisp tender,and the hint of Nutella is a perfect complement.If you bake them a little bit longer than the suggested time, you will get crisp and thin cookies which are perfect as well.
They are delightful while warm and they are still delicious after storing them for a few days. I always find that true for baked goodies with cocoa in them. So these are perfect to have in the house for times you suddenly have a cookie craving.
Here is the recipe. I hope you like it as much like I did!
- 2 and ½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup Nutella
- 1 cup semi sweet chocolate chips
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Combine and whisk together the flour, cocoa powder,salt, baking soda and cornstarch in a medium bowl.
- In a bowl of a stand mixer, beat together the butter and sugars until fluffy. Add in eggs one at a time, beating in after each addition. Add the vanilla extract and Nutella and continue beating to combine. Gradually add in the flour mixture, scraping the sides as necessary. Fold in the chocolate chips.
- Scoop one tablespoon sized balls of the dough into the baking sheet, giving each ball about 2 inches space from each other. Bake for 10-12 minutes or until the edges looks set and dry. Slightly cool them in the pan and then cool completely in a wire rack.
recipe adapted from Baked by an Introvert