Quantcast

Nutella Cookie Recipe

Author: | posted 12/10/12 | Print This Post Print This Post |
Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies ©Heather Irwin

Nutella Chocolate Chip Cookies

If you’re a fan of this rich hazelnut spread, you’ll immediately love these cookies. Our judges were absolutely enamored with them in 2012.

Submitted by Rachael Codding Huffman

Ingredients

1 1/3 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup Nutella
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chocolate chips

Instructions
1. Preheat the oven to 375 degrees F.

2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using a stand mixer, cream the ingredients together.  Add the egg and vanilla and beat until smooth. Using a rubber spatula, stir in the flour mixture until just combined. Add the chocolate chips and stir until just combined. Refrigerate dough for at least one hour.

4. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until golden around the edges, about 10 to 13 minutes. Let cool briefly, then use a spatula to transfer the cookies to a wire rack and let cool.

Find more restaurants tagged: |

25 Responses

  1. Lissa May 26, 2013 at 3:31 pm #

    Can I up the amount of Nutella to 3/4 of a cup without totally ruining the dough?

    • biteclub May 26, 2013 at 4:11 pm #

      You may need to add more flour if u up the Nutella

  2. Amy May 23, 2013 at 4:24 pm #

    Do you need to use salt? I find it gross with salt but the cookie is good itself. I am going to make the cookies tomorrow. If you don’t need salt, then why use it?

    • biteclub May 23, 2013 at 5:53 pm #

      Salt helps bring out the other flavors. You don’t have to use it but its kind of useful

  3. Mary Ann C. April 28, 2013 at 8:20 am #

    I have made these cookies several times and everybody loved them. They spread way too much for me and I also baked them for less than specified. Today I made them again with some revisions and they came out perfect. I put in 1/4 cup extra flour, reduced the butter to 7 tablespoons and baked them for less time. They are crunchy on the edges and slightly soft in the middle–perfect. My husband likes them so much he didn’t want me to change the recipe but said he likes the new ones I made and he said he liked them better. I used a 2 tablespoon cookie scoop and I got 26 large cookies. I baked them for 12 minutes in my convection oven @ 345°. I hope this helps some of you who had issues with these cookies.

  4. Jack,l April 18, 2013 at 5:53 pm #

    They are horrible. They are dry and makes your mouth taste horrible. EAWWWWWWWWW

  5. Louise February 10, 2013 at 3:37 pm #

    I made them! They were awesome. I added an extra tablespoon of nutella and an extra egg yolk and I think that helped. My boyfriend’s colleague’s will be happy tomorrow!

    • biteclub February 11, 2013 at 2:54 pm #

      thanks for the feedback. I’ll have to try that addition.

  6. victoria January 15, 2013 at 6:25 am #

    honestly, i was expecting a lot more out of these guys.
    the most important thing to do to make them better is back down to 7 or 8 minutes. the first batch was burned. i dont know who the heck is putting them in for 13!!

  7. CA January 12, 2013 at 11:21 am #

    I was very happy with the recipe. i read it through first, so I knew I didn’t have to preheat my oven first. One of the first things you learn when you start baking is to always check your batch as it’s baking so you don’t over-bake.
    I thought the cookies were flavorful & easy to make.
    The second time I made them, i added white choc. chips & they were even better.
    Thank you for sharing this recipe.

  8. Cam January 6, 2013 at 10:30 am #

    Did you really just have me preheat my oven and then put the cookie dough in the refrigerator for an hour?

    C-MON MAN… ;-) !! Hope they are as good as I want them to be!!!!

    • Cam January 6, 2013 at 11:53 am #

      Bummer is right…. This is a weak recipe. … Move on cookie lovers. Move on.

    • Kathryn February 24, 2013 at 8:04 am #

      Refrigerating cookies before baking minimizes their spread while baking. I have not tried this recipe yet but it is almost identical to the peanut butter cookie recipe I use, and with that, I’ve found that the longer I refrigerate the dough, the chewier and butterier they taste. Overnight refrigeration made a very stiff dough but the cookie texture was out of this world. Nutella is softer than peanut butter so that will probably not be as pronounced with this cookie. Can’t wait to try them.

      • Kathryn February 24, 2013 at 4:33 pm #

        Oh, I get it now, Cam. Yeah, don’t preheat the oven right away ;-) But see, you figured that out. I’ve got a batch in the fridge right now. I’ll let them chill for about 2 hours, then preheat the oven.

  9. Thu N. December 30, 2012 at 7:26 pm #

    Thank you for the recipe! These were the best cookie ever! My two year old son loves them! Instead of chocolate chip, i sub them for chopped almonds. There were amazing!

  10. Cindy Jackson December 24, 2012 at 1:51 pm #

    These were the worst cookies I have ever made…..you could barely taste the Nutella. The cooking time—too long…I had them down to eight minutes until I had a batch that was not burnt on the bottom and I have chef/baker quality cookie sheets.

    • biteclub December 24, 2012 at 2:38 pm #

      oh, that’s too bad. Two questions I’d have for you to see if maybe the recipe could work better…

      1. which level oven rack did you use? I find that if the oven rack is too low, it will burn the cookies for sure. I also find that sometimes my oven can be a bit off. You might want to try an oven thermometer and make sure you’re baking at the temperature you think you are.

      Also, I find that silpats or using parchment paper helps with the burning bottoms as well.

      2. I found that the Nutella flavor was really pronounced in these, so i’m bummed you didn’t. Did you use name-brand Nutella? I’ve used some “similar” brands that definitely don’t have the strong Nutella hazelnut taste.

      If those didn’t help fix the issue, then I’m stumped! Bummer.

  11. Edgar Soria December 23, 2012 at 12:23 pm #

    How many cookies will this make?

    • biteclub December 24, 2012 at 2:39 pm #

      Depends on the size of the cookies you make. At least 2 dozen.

  12. Christina December 17, 2012 at 11:25 am #

    What kind of chocolate chips did you use? Milk, semi sweet or bittersweet ?

    • heather December 17, 2012 at 11:59 am #

      I don’t like bittersweet chocolate, so i used semi-sweet. I find they’re sort of a good all around.
      If you’re a bittersweet fan, i’d go with those, because the nutella has a lot of natural sweetness.

  13. Wojamo December 11, 2012 at 9:30 am #

    Oh, good- I’ll have to try this recipe. I made Nutella cookies recently from another recipe that didn’t turn out so well- but this one sounds like it’ll be much better- especially with the addition of chocolate chips.

    • biteclub December 11, 2012 at 10:47 am #

      These worked beautifully

  14. Camille S. December 10, 2012 at 6:49 pm #

    Sounds so yummy! How many cookies can I make with this recipe?

    • biteclub December 11, 2012 at 1:41 pm #

      makes several dozen. sorry i don’t have an exact count.

Leave a Reply