• Thick And Chewy Nutella Chocolate Chip Cookies

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    • 2 1/8 c. unsifted bleached all-purpose flour (2 c. + 2 Tbsp.)
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 8 Tbsp. unsalted butter (1 1/2 sticks), melted and cooled till hot
    • 3/4 c. brown sugar (light or possibly dark)
    • 1/2 c. granulated sugar
    • 1/2 c. Nutella
    • 1 lrg egg
    • 1 x additional egg yolk
    • 2 tsp vanilla extract
    • 2 c. semi- or possibly bittersweet chocolate chips/chunks
    • 1 c. minced walnuts or possibly pecans (optional)


    1. Heat oven to 325 degrees. Line a 20 x 14-inch baking sheet (without sides)
    2. with parchment paper. Mix flour, salt, and baking soda together in medium bowl. Set aside. With electric mixer, mix butter and sugars till thoroughly blended. Fold in Nutella, egg, yolk, and vanilla extract. Add in dry ingredients; mix till just combined. Stir in chips to taste. Form scant 1/4 c. dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto prepared cookie sheet - about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or possibly frzn up to 1 month - shaped or possibly not.) Bake till cookies are light golden and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 min (start checking at 13 min.) (Frzn dough requires an extra 1 to 2 min baking time.)
    3. Cold cookies on cookie sheets. Serve or possibly store in airtight container.

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