I love Nutella! And I love cookies.
If you are a regular visitor over here at Butter, you would totally be well aware of those facts.
I grew up eating Nutella, and since there’s no Biscoff in Australia, and I desperately want to get my hands on it to bake with, I’ve been busying myself with Nutella recipes instead.
I have made cookies filled with Nutella before, but that was a long time ago, and these are a different cookie recipe – one with chocolate chips. Even better!
And I loved these. The cookies were a great combination of chewy and crunchy, the chocolate chips made them extra yummy, and the big, gooey, Nutella lava centers were the best.
I ate one at every meal time for as long as they lasted. Not kidding.
- 220g unsalted butter, softened (1 cup)
- ¾ cup brown sugar, packed
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 3½ cups plain flour
- 1½ tsp salt
- 1 tsp baking soda
- 1½ cups chocolate chips
- 1 jar of Nutella (you won't need the whole thing), refrigerated
- Preheat the oven to 180 C and line 3 trays with baking paper.
- Using an electric mixer, beat the butter and both sugars until combined and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
- Turn the mixer onto a low speed and slowly add the flour, salt and soda, mixing until just incorporated. Finally, mix in the chocolate chips.
- Using a medium cookie scoop or heaped tablespoon, scoop balls of the dough. Place a ball of dough in the palm of your hand and flatten it well. Place a teaspoon of Nutella in the center and fold the edges of the dough over, using your fingers to pinch them together and shape the dough around the Nutella.
- Place on baking trays and bake for about 1o minutes, until lightly golden. Makes 32 cookies.
Cookie dough recipe adapted from Picky Palate.