These delectable Nutella Cookies are subtly chocolaty with a hint of hazelnut. Perfectly soft and chewy, with bittersweet chocolate scattered throughout.
Whisk together flour, cornstarch, baking soda and salt in a medium bowl.
Cream the butter, nutella, and sugars on medium-high speed until combined. Then, add the egg, and vanilla and mix until light and fluffy. I use the paddle attachment on my stand mixer for this, and it takes about 4 minutes total. Scrape down the bowl with a spatula once during this time.
Reduce your stand mixer’s speed to low and add the flour mixture in small additions slowly. You don’t want flour to get everywhere! It usually takes me 5-7 additions, and I only mix each until just incorporated. Scrape down the sides of the bowl several times. Add chocolate chips, and briefly mix so that they are evenly distributed.
Scoop the dough using a 1” cookie scoop. Optional, chill your cookie dough: This step is optional, though I do find that the flavors enhance with chilling. Roll the dough into balls 1 inch in diameter and place on a parchment lined cookie sheet, plate or tray. Cover well with plastic wrap and refrigerate for 2 hours or up to 3 days.
Bake:
Preheat the oven to 350℉.
Bake the preheated oven on a parchment-paper lined sheet with the dough balls 2” apart. I usually bake them for 9-11 minutes, or until the edges are set and the tops have just started to brown. Check and rotate your cookies after about 6 minutes!
Let cool for 5 minutes on the cookie sheet, and move to a wire rack to cool completely. Enjoy!
Video
Notes
Yield: 20 CookiesVariations - Make stuffed cookies by flattening each cookie dough ball into a disk. Wrap the disk around a frozen scoop of peanut butter, caramel candy or more nutella.Presentation – I like to make sure I reserve some chocolate chips from the batter and press a few on the top of each cookie dough ball before baking. Storage – I store these cookies in an airtight container at room temperature or frozen. This recipe was initially inspired by Averie Cooks.