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Nutella Chocolate Chip Cookies

If you make anything at all from my blog, let it be this one. It will be sure to impress and everyone will hem and haw about them. But also we need to talk about this Nutella situation. I am not a Nutella fan, I know it is blasphemy. BUT I found this hazelnut spread at H-E-B, and I am obsessed with it. It's called Nocciolata . It is kind of hard to find, but ask someone to help you. Trust me, it is worth it! Next time I go to H-E-B, I am getting like 3 jars. It is so ridiculously good.


But If you want to use regular Nutella, you can try it! I haven't tried it but I can't think of a reason why it wouldn't work!



 

Nutella Chocolate Chip Cookies

Makes 32 cookies


Ingredients:

1 1/2 cups softened unsalted butter

1 cup raw sugar

1 cup coconut sugar

1 tbs vanilla extract

1/2 tsp vanilla bean paste

3 1/4 cups fresh milled soft wheat flour (465 grams) - about 2 1/4 cups of grain

2 eggs

2 tsp baking soda

1 tsp salt

2 cups Ghirardelli white chocolate chips (1 bag)

3 tbsp Nutella (HEB Brand- Nicciolata)


Directions:

Melt down the white chocolate chips and Nutella (Nicciolata) on a low heat in a nonstick pan until smooth. You can use a double broiler method if you don't have a non stick pan. The double broiler method, is to boil a large pot of water, and you fit a large glass bowl on top of the pan. you put the chocolate in the bowl with the Nutella and melt the chocolate down until smooth.


Put parchment paper on top of a cookie sheet, and spread the chocolate out. Put it in the freezer for an hour or overnight to let the chocolate reset. When the chocolate hardens, use a sharp knife to chop the chocolate.


A rough chop is nice, don't worry about making them uniform.


Cream together the butter, sugar, and coconut sugar until the butter changes colors and becomes more white. Add vanilla extract, eggs, vanilla bean paste, baking soda, and salt. Mix together until smooth and combined well.


Mill your soft wheat grain on the finest setting, and add the flour to the cookie dough mixture 1 cup at a time to prevent a mess. Add the chocolate last. Mix until combined.


Preheat the oven to 350 degrees and while it heating, put the cookie dough in the freezer to chill.


Once the oven is heated, use a tablespoon to scoop out your dough balls, and roll them into a ball. I make them a heaping tablespoon. A 2 tbsp cookie scoop is best! Be careful to not overcrowd. I baked 8 cookies at a time. Bake for 8 minutes for a crispy edge, and soft gooey center. 10 minutes for a more firm cookie. My favorite cookie sheets are here. My cookies bake so well, evenly, and slide right off.


Place cookies on a cooling rack to keep the bottoms nice and crispy.


Try to ration yourself, because these are something special!




 

- Michal


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