Nutella is a universally loved spread that can be put just about anywhere – in banana bread, cakes, meringues. Since I haven’t made cookies in a while, I decided to utilize the gigantic glass jar of hazelnut chocolate sitting in my pantry.
Also make sure to keep an eye on baking times as they can go from undercooked to hockey pucks in a matter of seconds. I suggest you roll one ball first to approximate baking times before going through with a whole batch.
Without sounding weird, I must confess that I am not a chocolate chip fan. I don’t know, I’m probably the only baker who thinks so but chocolate chips just don’t measure up to full slabs of chocolate chopped up into irregular pieces. I’ve also found that most chocolate chips contain a lot of stabilisers and so must never be used as melted chocolate. Oh, and another thing – they’re way too small! You need hundreds of them for sufficient chocolate taste and they’re never as good quality as the large bars. I decided to use milk chocolate bars here but feel free to try white chocolate too.
- 2 ¼ cups flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (room temp)
- 1 cup sugar (granulated)
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ⅔ cup nutella (divided)
- 3.5 oz chocolate (100g / chopped)
- Set oven to 190°C (375°F). Line a baking sheet with non-stick paper
- Whisk together the dry ingredients
- In a separate bowl, cream the butter and sugars together
- Add the egg and vanilla and mix until incorporated
- Add half the nutella and stir until streaks form (do not overmix)
- Stir in the chocolate chunks and rest of the nutella
- Scoop ¼ cup of dough and divide into 2 balls and place 2″ apart
- Bake for 9-11 minutes until the tops are cracked
- Leave cookies on the tray for 10 minutes before transferring to a rack
Adapted from Indigo Scones