I am a huge fan of cookies. If you say chocolate chips, I am in. If you say chocolate chips plus Nutella, you get me excited. Think of a cookie full of chocolate chips plus a soft center plus a swirl of Nutella. I can’t resist that combination.
I found these cookies on one of my favorite baking blog sites. Sally from www.sallysbakingaddiction.com is somebody you will hear from a lot on this blog. She is my personal heroine. I can only encourage you to check out her site. She got it figured out. Every single recipe I have tried from her always gets raving reviews. I even got one of her books for Christmas. She really is a pro.
So when I tried these Nutella Chocolate Chip Cookies from her blog the first time around, I knew they would be great. I didn’t twist the recipe that much. I only lowered the amount of sugar. American recipes are always too sweet for me. I have come to learn that usually you can cut the sugar amount in half and still feel it is sweet enough. In this instance I cut even to a third. Mainly because the Nutella already contains a lot of sugar, so I felt it was over the top and would be too sweet. But apart from that, I follow her recipe mostly.
As expected the first time I tried her recipe, the cookies were a success. I wasn’t really surprised when my husband requested them this weekend again. They are so simple, easy and delicious. And the best of it: you can enjoy the cookies after half an hour! This includes preparation and baking. So get your glass of milk ready!
Nutella Chocolate Chip Cookies
A cookie filled with chocolate chips and a swirl of Nutella
- 115 grams of unsalted butter, at room temperature (Süßrahmbutter)*
- 50 grams of brown sugar (brauner Zucker)
- 50 grams of regular sugar (weißer Zucker)
- 1 egg, size L + 1 egg yolk, at room temperature (Ei, Eigelb)**
- 1 teaspoon of vanilla extract (Vanilleextrakt), here you can see how to make it
- 74 grams + 74 grams of Nutella
- 295 grams of all-purpose flour (Mehl, Type 405)
- 1 and 1/4 teaspoons of baking soda (Natron)
- 1 teaspoon of cornstarch (Speisestärke)
- a pinch of salt (Prise Salz)
- 180 grams + 20 grams of semi-sweet chocolate chips or chopped chocolate (Chocolate Cips, gehackte Schokolade oder Backschokolade)
- sea salt (Meersalz) (optional)
*If you are in any way like me and forgot to take the butter out on time, simply take it out while you prepare everything and either leave it close to a heating system in winter or place it in a sunny place in summer. It gets soft surprisingly quickly.
**For eggs to quickly come to room temperature, fill a small bowl with warm water and place eggs inside. They take less than 5 minutes to reach desired temperature.
- Cream the butter with a hand mixer in a large bowl for one minute. Add the sugars and cream for a few minutes until fluffy.
- Add the egg, egg yolk and vanilla extract, one at a time and cream further on high speed with the mixer.
- Add 74 grams of Nutella and mix until batter is evenly brown.
- Add the flour, baking soda, cornstarch and salt and mix on lowest speed until incooperated.
- Switch to a wooden spoon and add about 180 grams of chocolate chips to the mix by hand.
- Add the last 74 grams of Nutella and only slightly mix with the spoon. There should be streaks of Nutella visible.
- Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
- Take about one tablespoon for each cookie and roll into the size of a golf ball with your hands. Place about 9-11 cookies on each baking sheet.
- Bake for 12-14 minutes or until the edges are brown, the top shows cracks, but the center is still soft. Mine take 14 minutes exactly.
- Take cookies out of the oven and leave on the baking sheet for a few minutes. While they “bake” a little more, add to each cookie a few more chocolate chips. Optional: sprinkle with some sea salt.
- Enjoy with a glass of milk.
- Chocolate Chips are hard to come by in Germany. Just chop up some semi-sweet chocolate and you will be fine.
- If you don’t have vanilla extract, either add some “Vanillezucker“, one package will do, or make the extract yourself, see here.
- Cookies can be kept up to a week in an airtight container and also freeze beautifully.
Let me know how yours turned out!