When you put a Nutella addict and a baking fanatic together, your kitchen tends to get a little messy — with flour and sugar involved. I had a bottle of Nutella staring at me for the longest time, and I ran out of bread. And so, in order to consume that sinful hazelnut spread with little guilt, I baked them into these crazy delightful, chewy and soft Nutella Cookies.
And yes, I used up one entire Nutella jar. The horror! And because this was a self-created recipe, I had to pray that my little Nutella babies would come out okay.
When they came out of the oven, they were slightly puffed up like a normal chocolate cookie. However, after letting it rest on the counter for 10 minutes, I realized that they sank down and spread out a little more. It was still good nonetheless.
The end result: Nutella cookies which had gooey Nutella middles and slightly crispy edges. The perfect balance for a Nutella and cookie combination.
Sinfully Delightful Nutella Cookies
- 1 jar Nutella (725g)
- 2 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup 2 tablespoons Unsalted Butter, soften
- 1 1/4 cup Brown Sugar
- 1/4 cup White Sugar
- 4 Eggs, room temperature
- 1 teaspoon Instant Coffee Granules
- 1 teaspoon Vanilla Extract
- Empty entire jar of Nutella into a heat-proof bowl and set it over a double boiler. Melt the Nutella to a thinner consistency and leave it on the double boiler with heat turned off as you prepare the other ingredients.
- Sift flour, cocoa, baking powder and salt in a bowl.
- In a mixing bowl with a flat beater attachment, cream butter and sugars together until smooth and creamy. Beat eggs in one at a time. Stir coffee granules and vanilla in until well blended. Stir in melted Nutella. Remove from mixer.
- Using a spatula, stir in dry ingredients until everything comes together. Do not overmix. Cover the bowl and put it into the fridge for an hour.
- After an hour, preheat the oven to 350F degrees. Line two cookie sheets with parchment paper. Roll dough up balls, about 1 tablespoon each. Drop them onto the prepared cookie sheets, leaving 2 inches between cookies (they spread out quite a bit).
- Bake for 9 minutes. Remove from oven and allow to cool on the cookie sheets for 10 minutes before transferring onto wire racks to cool completely.
- Take a glass of cold milk and dig in!