How much more if it's in a cookie? These Nutella Cookies are deliciously delightful and quite appealing to the eyes, too. Am sure it will be both love at first sight and bite when you finally get to taste these tasty cookies. I suggest eating these warm, while the chocolate is still deliciously gooey, perhaps even with some vanilla ice cream (if you're feeling rather indulgent!). I used both white and dark chocolate in the photo above but feel free to just use the dark chocolate one - I would recommend that on its own as the flavor is even better and the chocolate goodness is more intense! What are you waiting for? Make this soon! :)
2 2/3 cups Flour (all purpose or regular)
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1/2 cup (1 stick - 4 oz) unsalted Butter
1 cup granulated Sugar
1/2 cup light brown sugar
1/4 cup Nutella
2 large Eggs, room temperature
1 1/2 teaspoons Vanilla Extract
12 oz Dark Chocolate (60-70%), broken or chopped into small chunks*
*You can also use dark chocolate chips and/or use half white chocolate if you prefer that.
Preheat the oven to 375 F. Line 2 baking sheets with parchment paper or nonstick liners.
Sift together the flour, baking soda and salt. Set aside.
Cream the butter and sugars. Add the Nutella and beat until smooth. Beat in the eggs one at a time. Pour the vanilla extract thereafter and continue to mix just until everything is combined.
Gradually add in the flour mixture at low speed until everything comes together. Fold in the chocolate chunks or chips. Drop heaping tablespoons of the cookie dough about 2 inches apart onto the prepared sheets. Bake the cookies for about 7-9 minutes. For chewier cookies, slightly underbake them.
These cookies are best eaten warm so that the gooey chocolate melts in your mouth and they are truly so yummy. That's when I attack them! :) But it keeps for a few days if you store them in airtight containers. If by any chance they become a little crisp - just warm them up gently in the oven and they will be back to their yummy chewier self! Enjoy! <3
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