Double Chocolate Nutella Cookies
Double Chocolate Nutella Cookies
Love Nutella? Then you are going to love these Double Chocolate Cookies, studded with chocolate chunks. Crunchy and chewy these Double Chocolate Cookies are the best homemade treat ever. These decadent chocolate Nutella cookies bake up with shiny, crackly tops and gooey pockets of chocolate goodness.Ingredients NeededNutella – You can use your favourite chocolate hazelnut spread for these cookies. I used Nutella!Chocolate – Use a high quality dark or milk chocolate for a unique flavour. I’ve used Cadbury’s milk chocolate. Alternatively, you can use semi-sweet chocolate chips, or even milk chocolate chips.Cocoa Powder – Use a high quality dutch process cocoa powder for a more rich chocolate flavour.Sugars – You'll need both granulated sugar and either dark or light brown sugars as the brown sugar contributes to keeping the cookies soft and chewy in the center and the white sugar helps create the crunchy caramelized edges.Salt – Without salt, baked goods tend to have a bland taste.Butter – Be sure to use unsalted butter. You can control the sodium content by adding your own salt. Also, make sure the butter is at room temperature.Flour – Use high quality unbleached cake flour best results.Eggs – Adds moisture to your cookies. Always ensure that your eggs are at room temperature before using.Vanilla – Add a high quality vanilla extract for optimal flavour.Baking Powder and Bicarbonate of Soda – The leavening agent helps to create a slight lift and also makes the cookies tender.
Ingredients
- 3/4 Cup Nutella 220 Gr
- 1 Cup Soft Butter 227 Gr
- 3/4 Cup White Sugar 150 Gr
- 3/4 Cup Brown Sugar 150 Gr
- 2 Large Eggs
- 21/2 Cups Flour 312 Gr
- 3/4 Cup Cocoa Powder 75 Gr
- 1/2 Tsp Bicarbonate of Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 180 Gr Cadbury's Milk Chocolate Bar Cut into Chunks
Instructions
- Cream together nutella, butter, and sugars until light and fluffy (about 3 minutes).
- Add eggs and beat until smooth.
- Add 2 cups flour, cocoa powder, bicarbonate of soda, baking powder and salt. Mix until combined. Only if the dough is too soft, then gradually add in up to another 1/2 cup of the remaining flour.
- Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 180 degrees C and line two baking sheets with parchment paper.
- Remove from the fridge and scoop 11/2 Tbsp mounds onto the baking sheet using a ice cream/cookie scoop and roll into smooth balls making sure to leave at least a 5cm space around each dough mound.
- Top with chocolate chunks and bake for 15 -20 minutes depending on your oven. Mine baked for 15 mins.
- Remove from oven and let the cookies sit on the baking sheet for at least 2 minutes before moving to a cooling rack to cool. Enjoy!
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