Triple-Chocolate Nutella Cookies
- Oct 30, 2017
- 2 min read
I was looking through Pinterest one day when I came across a recipe for "Soft and Chewy Nutella White Chocolate Chip Cookies" from Averiecooks.com. They sounded amazing, and I immediately began looking for an opportunity to make them. I was intrigued by the idea of substituting Nutella for cocoa powder or baking chocolate in a traditional triple-chocolate cookie. These cookies are easy to put together, but do require chilling, so plan ahead. The contrast between the chocolate-y cookie and the pure sweetness of the white chocolate chips is just delicious. This recipe makes approximately three dozen cookies, depending on how large you scoop the dough.
The first thing you'll do is combine the sugars, butter, Nutella, vanilla, and egg and beat either with a stand or hand-held mixer for four minutes. The dough at this point should be light and airy.
Then, add the cornstarch, flour, salt, and baking soda and mix for another minute. Finally, stir in both kinds of chocolate chips. Your dough should look something like this:
Chill in the fridge for at least a couple of hours, and up to a few days. Then, scoop out dough onto a lightly greased pan as evenly as possible. I used a rounded coffee scoop to make sure mine were all the same size, although they were a bit on the smaller side.
Bake at 350 for 9 minutes, or until the edges have set but the center is still soft and gooey. You let them cool before eating, but why?
The Ingredients:
1 stick butter
1/3 cup Nutella
1/4 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1.75 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch of salt
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
The Method:
1. Beat together the butter, sugars, Nutella, egg, and vanilla for 4 minutes.
2. Add the flour, salt, baking soda, and cornstarch.
3. Stir in the chocolate chips.
4. Chill for a minimum of two hours.
5. Scoop onto greased pan and bake at 350 for nine minutes.
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