Chocolate Nutella Cookies
These decadent chocolate Nutella cookies bake up with shiny, crackly tops and gooey pockets of chocolate hazelnut goodness. Have a tall glass of milk ready, because these brownie-like cookies are dangerously rich!
Ingredients
- 148 g (½ cup) Nutella
- 80 g (⅔ cup) all-purpose flour
- 15 g (3 tablespoon) dutch process cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 227 g (8 oz) dark chocolate
- 100 g (½ cup) neutral oil
- 100 g (½ cup) granulated sugar
- 71 g (⅓ cup) brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Place the nutella in a piping bag with a small round piping tip. Set aside.
- In a small bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium heat proof bowl add the chocolate and oil, and place over a small saucepan with simmering water. Stir occasionally until completely melted. Remove from heat and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the granulated sugar, brown sugar, eggs, and vanilla on high speed for 2-3 minutes until light and pale in color.
- While mixing on low speed, drizzle in the melted chocolate mixture and mix until fully combined.
- Lastly add in the dry ingredients and mix until just combined. The batter should soft, but able to hold a ball shape when scooped.
- Immediately scoop the batter onto the prepared baking sheets about two inches apart. Inject each cookie dough ball with nutella.
- Bake the cookies for about 8-10 minutes until they are crackly, shiny, and appear set. Allow to cool completely on baking sheet.
Notes
- Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Avoid over-mixing or letting the batter sit out. To achieve a shiny, crackly cookie, you must move as fast as humanly possible from the time you add the dry ingredients to getting the cookies in the oven! Both over-mixing and exposure to the air will make the batter turn dull, and ultimately result in dull cookies. Mix the dry ingredients into batter quickly (but don't over-mix!), and scoop it onto the baking sheets immediately. Then, quickly pipe the Nutella into each and bake.
- Cover the batter with plastic wrap. If you can't fit both baking sheets in the oven, cover the second baking sheet with plastic wrap to avoid the batter becoming dull.
Nutrition Facts
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 43mg | Potassium: 126mg | Fiber: 2g | Sugar: 14g | Vitamin A: 26IU | Calcium: 24mg | Iron: 2mg
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