Nutella Chocolate Chip Cookies
Say hello to the most delicious Nutella Chocolate Chip Cookies EVER... soft and gooey on the inside, chewy on the outside, loaded with chocolate chips, sprinkled with sea salt and swirled with creamy Nutella.
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Servings: 24 serves
Calories: 191kcal
Cost: $5
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 115 g (½ cup) unsalted butter
- 150 g (¾ cup) brown sugar
- 100 g (½ cup) caster sugar
- 1 egg (plus 1 extra yolk)
- 1 teaspoon vanilla extract
- 150 g (½ cup) Nutella
- 295 g (2 and ⅓ cups) plain flour
- 1 and ½ teaspoon bi-carb soda
- pinch of salt
- 170 g (1 cup) chocolate chips
- sea salt to sprinkle
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Line 3 large flat baking trays with baking paper and set aside.
- Cream the butter, brown sugar and caster sugar with hand-held beaters or a stand mixer on medium/high speed for 3-4 minutes or until pale and creamy.
- Add the eggs and vanilla extract and beat again on medium speed until combined.
- Add half of the Nutella (¼ cup) and beat through on medium heat (reserve the remaining ¼ cup for swirling through the mixture before baking).
- Add the plain flour, bi-carb soda and salt and beat on low speed until combined.
- Sprinkle over ¾ cup of chocolate chips (reserve the remaining ¼ cup) and stir through with a spoon or spatula.
- Add the remaining Nutella and swirl through with a spoon to make streaks through the mixture.
- Roll tablespoon-sized balls of the dough and place onto the prepared trays, leaving a 5cm gap between each dough ball to allow for spreading.
- Bake for 10 minutes or until just ever so slightly golden around the edges (don't overcook). Rotate the trays during cooking.
- Remove from the oven and immediately gently press 2-3 chocolate chips onto the top of each cookie. Sprinkle with a little sea salt. The cookies will deflate as they cool.
- Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Line 3 large flat baking trays with baking paper and set aside.
- Insert the butterfly into the Thermomix bowl. Add the butter, brown sugar and caster sugar and mix for 3 minutes, Speed 3 (scraping down the sides occasionally).
- Add the eggs and vanilla extract and mix for 1 minute, Speed 3.
- Add half of the Nutella (¼ cup) and mix for 30 seconds, Speed 3 (reserve the remaining ¼ cup for swirling through the mixture before baking).
- Remove the butterfly. Add the plain flour, bi-carb soda and salt and mix for 30 seconds, Speed 3. Scrape down the sides of the bowl and mix again for an extra 30 seconds.
- Sprinkle over ¾ cup of chocolate chips (reserve the remaining ¼ cup) and stir through with the spatula.
- Add the remaining Nutella and swirl through with a spoon to make streaks through the mixture.
- Roll tablespoon-sized balls of the dough and place onto the prepared trays, leaving a 5cm gap between each dough ball to allow for spreading.
- Bake for 10 minutes or until just ever so slightly golden around the edges (don't overcook). Rotate the trays during cooking.
- Remove from the oven and immediately gently press 2-3 chocolate chips onto the top of each cookie. Sprinkle with a little sea salt. The cookies will deflate as they cool.
- Leave on the trays for 5 minutes and then transfer to a wire rack to cool completely.
Video
Notes
RECIPE NOTES & TIPS
Storing - These cookies can be stored in an airtight container at room temperature for up to a week.
Freezing - The unbaked dough can be rolled into a ball and covered in plastic wrap. Freeze for up to 3 months. The baked cookies can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 1 month.
Stir the Nutella jar - Before adding the Nutella, give the jar a good stir to combine the oils that rise to the top.
Leave space for spreading - These cookies spread quite a lot so ensure you leave a large gap between the cookies on the baking tray.
Nutrition
Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 91mg | Potassium: 49mg | Fiber: 1g | Sugar: 18g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
