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.

Tempted yet?



Sinfully Delightful Nutella Cookies

Ingredients:

  • 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
Directions:
  1. 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.
  2. Sift flour, cocoa, baking powder and salt in a bowl.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Take a glass of cold milk and dig in!