Ooey gooey, soft and chewy Nutella cookies, packed with thick semi-sweet chocolate chunks! Aka: your new favorite cookies.
Oh my goodness you guys!! World Nutella Day is February 5th!!
But really though, don’t you feel like we should celebrate Nutella Day a little bit every day? I know I do—celebrate it, I mean. Eating Nutella is kinda like brushing your teeth…for best results in life, you should probably do it a few times a day.
Ooey, gooey, super soft with melty-thick chocolate chunks…hot from the oven, because it’s too hard to wait for them to cool down.
This recipe does require dough chilling, which will be painful, I know, because it seriously takes some reeeally strong self-control just not to devour the cookie dough right from the bowl, but I promise you: It’s well worth the wait! 4 quick hours (or up to 3 days) is what this dough needs to firm up enough so that it doesn’t turn into a sticky-spread like wildfire-flat-overflowing-(but yummy!)-mess inside the oven.
Just like pretty much all of my dessert recipes, this recipe can be made gluten free by using Better Batter Gluten-Free Flour, or the regular wheat-containing way with all-purpose baking flour. Either way, you’ll end up with the exact same, deliciously soft result!
Food holidays are definitely worth celebrating…especially when you’re celebrating Nutella!
- 1 and ¼ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- ½ cup Dark Brown Sugar, tightly packed
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ¾ cup Nutella (or other Chocolate Hazelnut Spread)
- 1 cup Chocolate Chunks (or Chocolate Chips) + more for topping, if desired
- In a medium mixing bowl, whisk to combine Flour, Baking Soda, Baking Powder, and Salt. Set aside.
- In a large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Dark Brown Sugar until fluffy, scraping down sides of bowl with a rubber spatula as needed. Add Egg and Vanilla Extract, and beat well to combine, about 1 minute. Add in Nutella, and beat well to combine, about 1 more minute.
- Add dry ingredients to the bowl of wet ingredients and using a large spoon or rubber spatula, stir by hand until ingredients are just combined. Do not overmix. Fold in Chocolate Chunks.
- Cover bowl tightly with plastic wrap, and refrigerate for at least 4 hours, or up to 3 days. Chilling is mandatory!
- When ready to bake, preheat oven to 350 degrees F.
- Line 2 large baking sheets with parchment paper.
- Remove dough from refrigerator, and working quickly, roll dough into golf ball-sized balls (about 2 Tablespoons each), and set on prepared baking sheet. You should end up with 8 evenly-spaced apart balls of dough on each baking sheet.
- Bake cookies for 12-13 minutes, or until edges are set. Cookie centers will look slightly underbaked, and this is what you want!
- Allow cookies to cool on baking sheet for another 12-13 minutes, before removing to a wire rack to cool completely. If desired, while the cookies are still warm from the oven, press a few more chocolate chunks/chips into the tops of cookies for looks.
- Store tightly covered at room temperature or in the refrigerator for up to 7 days.
- Makes 16 cookies.
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