chewy nutella chocolate chip cookies

It was about time I baked some cookies. I don’t think my cookie jars have ever been empty for this long! Since most of the school exams are over (finally!), I found myself with a bit more breathing space and very much in need of some baking therapy. 

This recipe has been sitting in my “to-try” list for while. Since I had a bit of time to spare, it was as good a time as any to experiment.

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And I have to say I am so glad I did too, for these cookies are really chocolaty and so, so chewy. I love chewy cookies like those you get from Subway. I didn’t reduce the amount of sugar this time round when I made the cookie dough because I figured that since I had used dark chocolate, I should try to balance the bitterness with the sugar. I think when I do bake them again, I will probably reduce the amount of brown sugar by about a quarter to half.

And here are the instructions on how to make these yummy chewy cookies!

In a mixing bowl, cream together butter, caster sugar and brown sugar until the mixture turns light and fluffy.

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Add the egg, Nutella and vanilla extract. Mix to combine.

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Fold in the sifted dry ingredients – flour, baking powder, baking soda and salt – in two batches until just combined.

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Fold in the chocolate chips. Transfer the cookie dough into a bowl, cover with cling film and chill for a few hours, preferably over night. (See here for the reason.)

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To bake, use an ice cream scoop to form balls of dough. Place them on a lined baking tray. Here I am using the Tovolo Silicone Baking Mat. I love it because it is heat proof and non-stick. Cleaning up is super easy too – just wipe with a damp cloth!

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Bake the cookies at 180°C for about 10-12 minutes, more, if you want the cookies to be more crispy. Note that these cookies will never be totally crispy though. 

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When baked, allow the cookies to cool on the baking tray for about 5 minutes before transferring them onto a wire rack to cool completely. 

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The cookies can be stored for 7-10 days in an air-tight container in a cool, dry place.

If they last that long!

Enjoy!

Chewy Nutella Chocolate Chip Cookies
Yields 24
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Ingredients
  1. 1 1/3 cups (167g) plain flour
  2. 3 tablespoons (22g) cocoa powder, preferable Dutch process - I used Valrhona
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 cup (125g) unsalted butter, at room temperature
  6. 1/3 cup (75g) caster sugar
  7. 2/3 cup (132g) dark brown sugar, packed
  8. 1 large egg, at room temperature
  9. 1/3 cup (100g) Nutella
  10. 1 teaspoon (5ml) pure vanilla extract
  11. 1 teaspoon salt
  12. 1 cup (180g) semi-sweet chocolate chips
Instructions
  1. In a mixing bowl, cream together butter, caster sugar and brown sugar until the mixture turns light and fluffy.
  2. Add the egg, Nutella and vanilla extract. Mix to combine.
  3. Fold in the sifted dry ingredients in two batches until just combined.
  4. Fold in the chocolate chips. Transfer the cookie dough into a bowl, cover with cling film and chill for a few hours, preferably over night.
  5. To bake, use an ice cream scoop to form balls of dough. Place them on a lined baking tray.
  6. Bake the cookies at 180°C for about 10-12 minutes, more, if you want the cookies to be more crispy.
  7. When baked, allow the cookies to cool on the baking tray for about 5 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. The cookies can be stored for 7-10 days in an air-tight container in a cool, dry place.
Adapted from cake merchant
Adapted from cake merchant
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/