Nutella Swirl Chocolate Chip Cookies
Nutella lovers, today we unite!
Why hello there, beautiful.
These are a new favorite. I mean, I say that for a lot of my cookies, but these are reallllly a new favorite. From the chewy edges, to the soft centers, to alllllll the Nutella swirled throughout. Nutella lovers, we unite!
Today, I bring you the final cookie recipe of the Christmas cookie countdown to add to your cookie jar. Nutella Swirled Chocolate Chip Cookies, aren’t they just the prettiest cookies you’ve ever seen? Ohhh merr gawddd.
It’s funny. I have never been a fan of hazelnuts, but I love hazelnut coffee. And I really love Nutella. As I sat in my kitchen this weekend, I felt it was a must to merge together my two favorite things: chocolate chip cookies and Nutella.
This cookie recipe is easy as pie. You will find your basic cookie ingredients for these: flour, sugars, baking soda, cornstarch, butter and eggs. But, I’ve removed some butter and added in Nutella. Best idea ever.
JUST LOOK AT THIS DOUGH↓
A few things to note:
You’ll notice that the oil from the Nutella floats to the top of the jar. Because of this, you must, must MUST stir the Nutella vigorously before using. If you don’t, your cookies will not turn out the same.
I’ve reduced the amount of the butter most of my cookie recipes have and replaced it with Nutella. Dare I say these are somewhat healthier???
Unlike most cookie recipes, there is more salt in this one. That’s because there is so much sweetness going on from the sugars and Nutella that it needs to be balanced out.
And, one of the best parts of this recipe: minimal dough chilling! Only 30 minutes!
Now grab your Nutella, and get your baking shoes on!
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Nutella lovers, today we unite!
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup Nutella, divided*
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature preferred
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 and 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- In a large bowl, whisk together the flour, cornstarch, baking soda and salt together. Set aside.
- Using a hand or stand mixer with the paddle attachment, on medium-high speed beat the butter and 1/4 cup of Nutella together until completely smooth. Add in both sugars and mix until fluffy. Beat in the egg, egg yolk, and vanilla until combine. Scrap down the sides as needed. Turning the mixer on low speed, add the dry ingredients in 1/4 cup increments. Add the chocolate chips until combined. Beat in the remaining 1/4 cup Nutella for 5-10 seconds so it doesn't fully mix.
- Cover the dough and chill for 30 minutes. This gives the chance for the butter to firm up slightly.
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (preferred.)
- Scoop 1 Tablespoon of dough and roll into taller balls. Bake the cookies for 10 minutes, until slightly golden around the edges. The cookies may look under baked, but that's OK. Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Cookies stay fresh in an air tight container for up to a week.
- Christina's Tip: Cookie dough can be made up to 3 days in advance. Allow dough to come to room temperature before baking.
- *The first 1/4 cup of the Nutella is to be mixed in at the beginning. The second 1/4 cup will be mixed in at the end.
See more cookies in the Christmas Cookie Countdown!