Soft Nutella Chocolate Chip Cookies

Thanks, Ella! The inside is the best part!

I completely believe it! I held out until several years ago because I just couldn’t believe that I would actually like a spread with hazelnuts in it! I tried my friend’s crepe with nutella and had the same experience you did!

It’s soooo dangerous! I hear they are selling them in individual packets now, which would be way safer!

I have zero control around Nutella! I just polished off the last of it with a spoon this evening! Bad.

You seriously must! Well unless you have as little self control around the stuff as me!

I’ll have to keep trying hazelnuts just to make sure! These cookies are so right up your alley!

Thanks for the fabulous recipe, Averie!

It is delicious but it isn’t overwhelmingly chocolatey. If that is what you want, you should try these Quadruple Chocolate Pudding Cookies

Haha! I wish they would pay me to say it, but, sadly, right now it is just my firm opinion!

Hi Carly! They don’t spread that much but they do spread a little (the colder your dough, the less they spread). I bake mine in batches on two cookie pans, so while one sheet is in the oven I am rolling the cookie dough balls for the next sheet. If you don’t have two sheets then you can bake one batch (the number that will fit depends on the size of your pan) and then when that pan cools keep the rest of the dough in the refrigerator. I hope greasing the pan worked and your coworkers enjoyed them!

LOL. I agree that baking big puffy cookies is an extremely important matter! Without baking with you it is hard to give you a definitely answer but I can think of a few things. 1) What is the protein content of your flour? Even AP flour varies in it’s protein content by 100%, which is kinda crazy. I use Bob’s Red Mill most frequently and it has 4g of protein in 1/4 c. Gluten (the protein in flour) creates structure and will help keep them from spreading like crazy. 2) Don’t skip the cornstarch! 3) I made the dough rounds and chilled them overnight so they were very, very cold. 4) Sometimes I get lazy and make my dough rounds more like 1.5 inches in diameter. Bigger rounds that you roll into a tall cylinder instead of a ball will give you a fatter cookie, so you could try rolling them more like a small can and less like a round ball. I also don’t flatten the rounds before I bake them, which is why the tops are so domed on mine.

As for temperature, try 325 F. If you bake them hotter, especially straight from the fridge, the outside will cook and brown faster than the inside can cook, so you will get a crispy outside and a raw inside. These crispy raw cookies probably won’t spread as much but they won’t be cooked either! Your oven could also run hot. Invest in an inexpensive oven thermometer so that you know exactly what temperature your cookies are baking at.

Thank you!

Yes!!! You must!