Nutella Chunk Cookies
Do you guys have a food that you simply can’t resist? Something that causes your willpower to fly right out the window?
For me, it’s Nutella.
Like, I probably shouldn’t be allowed to be alone in a room with a jar of Nutella. Because once I start eating it, I can’t stop. And the next thing I know, I’m scraping the bottom of the jar. Damn it.
So knowing I have this problem, why on Earth would I try to make Nutella Chunk Cookies? It seems to be a rather careless and dangerous move on my part. No good can come from this.
To turn Nutella into something that could be stirred into cookie batter, I simply mixed it with a little melted butter and stuck it in the freezer for a few hours. I tried freezing the Nutella on it’s own, but it didn’t get as firm as the Nutella + butter mixture. The resulting Nutella chunks do hold their shape enough to be incorporated into cookie batter. But just be aware that they aren’t as firm as a regular chocolate chip. So they will melt some if you handle them too much.
This recipe makes more Nutella chunks than you’ll need for a single batch of cookies. I like to put the leftovers on ice cream. Or just eat them straight out of the freezer!
Recipe adapted from Nestle Toll House
- For the Nutella Chunks
- 4 tablespoons unsalted butter
- 1 (13 ounce) jar Nutella
- For the Cookies
- 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
- 1/2 cup (8 tablespoons) shortening
- 3/4 cups brown sugar
- 3/4 cups white sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1/4 cup hazelnut meal/flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 cup chopped hazelnuts
- 2 cups Nutella chunks
- Flaky Sea salt
- Make the Nutella chunks. Line a baking sheet with wax paper and set it aside. Melt the butter in a medium sauce pan over medium-low heat. Remove from the heat and add the Nutella, stirring until the Nutella and butter are well combined. Pour the mixture onto your wax paper-lined baking sheet and spread it out to about 1/4-inch thickness. Transfer the baking sheet to your freezer. After 2-3 hours (longer is OK too) remove the baking sheet from your freezer and chop the Nutella into bite-sized chunks. Work quickly and handle the Nutella as little as possible to prevent it from melting. Then transfer the baking sheet with the chopped Nutella back to your freezer for 30-60 minutes to firm up. You can now use the Nutella chunks or transfer them to a zip-closure bag for storage. Keep them frozen.
- Make the cookies. In your mixer with the paddle attachment, combine the butter, shortening and sugars on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and the vanilla extract and beat to combine. Add the flours (one third at a time), salt and baking soda, beating on low speed until everything is well incorporated. Stir in the hazelnuts and the Nutella chunks. Place a piece of plastic wrap over your mixing bowl and transfer it to your refrigerator. Refrigerate the dough at least 2 hours or up to overnight.
- When you are ready to bake the cookies, pre-heat your oven to 375 degrees. Drop rounded tablespoons of dough onto ungreased cookie sheets, leaving about 1- to 2-inches between each dough ball. Bake in your pre-heated oven for 9 minutes. Rotate your pans and bake for another 2 minutes. The cookies should be slightly golden. Remove from the oven and sprinkle the tops of the cookies with a pinch of sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, transfer them to an airtight container and store them at room temperature for up to 3 days.