Nutella Chocolate Chip Cookies
I’m not really one to pat myself on the back all that often. Naturally modest, self-effacing people delight me much more than the squawking peacock types. But I’ll be the first to give credit where its due. And y’all, these cookies are crazy good.
Here’s what happened: I’ve had a bit of a thing for chocolate chip cookies the past couple months. It’s the one aberration to my grown-up yearning for plain, simple, healthy food. I sprang for a bag of chocolate chips at the grocery store, only to discover at home that we were out of two key ingredients: brown sugar and vanilla. No matter, I thought. I’ll just double (!) the white sugar. But as I was rooting around in the pantry, there it was on the top shelf, a remainder from a waffle party: a lone, forgotten jar of Nutella.
I’ve never been nutso for Nutella, am not the type to eat it with a spoon (and those types are out there––I believe I’m related to one). This recipe has changed me. And when one of the dearest, goodest people I know was driving in from Wisconsin to make his New York debut, I knew that he would need home-baked fortification. I wrapped warm cookies in paper towels slipped inside a ziploc bag and carried them into a club where people were decidedly more interested in free vodka. But my friend ate one before he changed into his costume, stepped on stage, and proceeded to steal the show. Perhaps a small sugar rush played a part? All I know is I walked away so inspired at the kind of guts it takes to drive your van onto Delancey Street and outshine everyone with your fierce wit, super fun dance beats and ineffable Midwestern charm. Not quite the same guts it takes to swap in Nutella when you’re out of brown sugar, but, well, related.
Nutella Chocolate Chip Cookies
Makes 5 dozen cookies
When I made these, I used one cup of sugar (I know! What was I thinking?) and the cookies turned out really sweet. For the recipe below, I’m going to suggest taking down the sugar to a half-cup. If you’re feeling daring, I might even suggest upping the Nutella to one-half cup, but the chocolatey-hazelnut flavor comes through as written below. All I’m saying is: there’s still room, as always, to tinker.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/3 cup Nutella
2 eggs
1 12-ounce package dark chocolate chips
Heat oven to 350°F. Stir together flour, baking soda and salt. Beat butter, sugar, and Nutella in a large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 10 minutes. Cookies should be crisp on underside edges and just ever so slightly undercooked in the center. Cool on cookie sheet, then transfer to a plate. Eat warm with milk. Win hearts.
Katie @ cakes, tea and dreams: YUM. I adore Nutella (though I can’t eat it with a spoon either), and these look delectable. Win hearts, indeed.1 year ago
Sara Rose: This is amazing and what I needed to round out our cookies! I LOVE IT! Thank you!1 year ago
Katie, I think you’ll like these then! I wish I had one with me on this bus right now.
Sara Rose, yay! So happy to contribute to your cookie bounty!1 year ago
EB: Inspired!1 year ago
wendy: Not just on a spoon my dear! On bread with bacon! on celery! on bananas! or fingers!!!!!1 year ago
Kanesha: I plan to make some scones on Christmas day. Now you’ve inspired me. I think I may bake these cookies up on Christmas afternoon for movie time – especially since the baking section of our pantry is well stocked. Thanks for this.
1 year ago
gillian van niekerk: Eating Nutella with a spoon got me through my first pregnancy, I shall be forever grateful.1 year ago
Ann Flora: I am one of the Nutella spooners, so much so that this is the second time this week I’ve read a recipe with Nutella in it and had to go to the pantry for a spoonful. Chocolate and hazelnuts will surely be buddies in heaven. I just might have to make these cookies.1 year ago
Kristine: I will eat nutella or anything chocolate with my bare hands if need be. These cookies look delicious. I wish I was feeling some of your mindful moderate eating epiphanies. I can’t seem to get off the sugar train.1 year ago
Cristina Keith: Next time your out of brown sugar, make your own! I don’t even bother to buy brown sugar anymore, I just make my own and store it in an airtight container.
For every one cup of sugar whisk in a tablespoon or so of molasses. I have to admit, I rarely measure, I just pour and stir until the color is right. It also lets me use up that sad (and usually forgotten or ignored) jar of molasses hiding in the back of my cupboard.
Happy Christmas!1 year ago
You guys are hilarious. These nuts-for-Nutella comments made me guffaw right out loud in my mom’s kitchen. As for the mindfulness, Kristine, last night I bonded with the crumbs in the bottom of a Hint of Lime tortilla chips bag while watching the Real Housewives of Beverly Hills, so let’s just say it comes and goes.
Cristina: GENIUS! Thank you!1 year ago
H: YUMMY!!! Very rich. My hubs liked them and he doesn’t even like Nutella. Thought pecans would add a little crunch, so I threw some in. I made them to share with friends to “ring in the new year.” What a decadent way to start 2011. Thanks for “stumbling” across this recipe and sharing.1 year ago
Tall Jessica: I made a batch of these to take to a New Year’s gathering. I went a little crazy (I have been known to eat Nutella out of the jar…) and used a cup of Nutella and I cut back on the sugar. Yum. Thanks for the great recipe!1 year ago
Sam: These look divine! I’m going to make them this weekend…1 year ago
Mallory: These are amazing! I was determined to make them to celebrate World Nutella Day (Feb. 5th) but work got in the way so I started baking around 1 am. They are worth staying up all night. I considered adding pecans before I even read the above comments, but I decided to just go with the recipe as written. My husband doesn’t care for Nutella, either, but he approves of these cookies whole-heartedly. Thanks so much for sharing!1 year ago
Jena: I couldn’t eat chocolate for half of my pregnancy, and I didn’t have a sweet tooth after the first month, so after I had the baby, I went through a three-month chocolate craving. And while my mom was here helping, she stocked my pantry and freezer for me–which included Nutella, something I’ve never allowed myself to indulge in since I moved here (where it’s pretty expensive stuff). And then I discovered Costco carries it. My pantry may never be without it again.
So for Mother’s Day, I baked myself a batch of these. Upped the Nutella to about 1/2 cup (didn’t measure, just eyeballed) and the flour to 2.5 cups. Mmmm. Thanks!1 year ago
Sakina: I just stumbled onto this recipe. I had to run into the kitchen to make it and I must say it was AMAZING!!!!
Thanks =)32 weeks ago