I prefer my chocolate chip cookies soft and chewy. A simple trick — adding cornstarch to the dough — helps achieve that tender, chewy texture, along with a precise 10-minute bake time.
These cookies deliver: chocolate in every bite, a swirl of Nutella, and crunchy chopped hazelnuts. For a boozy twist, substitute Frangelico (hazelnut liqueur) for the vanilla extract.
I brought a batch of these to a work event and they disappeared fast—people asked me to make more. Enjoy!
Pin
Print
No ratings yet
Nutella Chocolate Chip Cookies
Servings: 3 dozen cookies
Ingredients
- ¼ cup Nutella
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup chocolate chips
- ½ cup chopped hazelnuts
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a stand mixer or with a hand mixer, cream together the Nutella, softened butter, brown sugar and granulated sugar until smooth. Add the egg and vanilla (or Frangelico) and mix until combined.
-
Stir in the flour, cornstarch, baking soda and salt until the dough comes together.
-
Fold in the chocolate chips and chopped hazelnuts.
-
Roll the dough into 1-inch balls, place them on a Silpat- or parchment-lined baking sheet, and gently press each ball down slightly. Bake for 10 minutes. Let cool briefly on the sheet, then transfer to a wire rack to finish cooling.
-
Yields about 3 dozen cookies.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Did you try this recipe?Please rate it, leave a comment, and save it so you can make it again.