Warning: Do not attempt to even read this post without a glass of milk nearby. That’s how serious the chocolate levels are.
In my house, we started out as normal people. We enjoyed sweets. We enjoyed chocolate. We enjoyed all sorts of different things. Then, we bought our first jar of Nutella. I don’t know what it was, but something happened. Something changed.
My four year old is the biggest Nutella freak in the house. We have to keep it hidden, ’cause he knows how to make his own toast, and he’d eat nothing but toast with Nutella all day long if he could. Not that he’s above eating it straight from the jar, ’cause he does that, too. In fact, I’ve been buying it less often, because I don’t like the obsessed little Nutella Monster he becomes.
So this weekend when my husband came home with 3.5 lbs of Nutella from Costco, I thought I’d try using it for something different. (We usually eat it on toast or dip pretzels and apples in it for an occasional special snack.) I looked up “Nutella cookies,” and got a ton of hits. I tried two different recipes, and I will share them both here. The title says “Nutella Cookies Three Ways,” ’cause I will never again make meringues without putting Nutella on them. Click the picture for the recipe:
I wanted to try one traditional cookie recipe using flour, eggs, butter, sugar, and such, with Nutella added, and then I tried a flourless cookie recipe. They both turned out amazing. We did a side-by-side taste test, and while we all liked both recipes, my husband liked the dark chocolate, flourless cookies the best. My 11 yr old liked the lighter, more traditional cookies best. My 4 yr old and I seem to be torn. It was 50/50 for both of us.
Double Chocolate Chip Nutella Cookies
recipe from Gluten Free on a Shoestring. The only thing I did different was add chocolate chips. If you are not gluten free, this would probably work with AP flour, but I’m sure there are similar recipes out there. Makes about 30 cookies. These taste like a typical chocolate chip cookie, with a twist. They are sugar crisp on the outside, chewy in the middle. Soooooo good. You MUST dunk them in milk.
1 cup (140g) high-quality all-purpose gluten-free flour
½ teaspoon xanthan gum (omit if your blend already contains it)
¼ teaspoon baking soda
⅛ teaspoon kosher salt
¼ cup (50g) granulated sugar
½ cup (109g) packed light brown sugar
2 tablespoons (28g) unsalted butter
4 tablespoons (74g) Nutella hazelnut spread
1 ounce semi-sweet chocolate, roughly chopped
1 teaspoon pure vanilla extract
1 extra-large egg at room temperature, lightly beaten
1/2 cup semi-sweet chocolate chips
1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
2. In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set the bowl aside.
3. In a small saucepan over medium-low heat, heat the butter and Nutella until melted and smooth. Remove from the heat and add the chopped chocolate. Mix until the chocolate is melted and the mixture is smooth. (I just tempered it all together in the microwave, 30 seconds at a time.) Add the vanilla and stir to combine. Pour the Nutella-chocolate mixture into the bowl of dry ingredients, and mix to combine. Add the egg and mix until the cookie dough begins to come together. It will be wet but almost crumbly at first. Knead the dough until it is smooth. (I just did this in my mixer.)Mix in Chocolate chips.
4. Pull off a piece of cookie dough that is about 1 inch in diameter (about 30g). (I used a tablespoon to measure out mine. They were the perfect size.) Roll it tightly into a ball and then flatten it into a disk. Place the dough on the prepared baking sheets. Repeat with the remaining cookie dough, spacing the pieces of dough about 2 inches apart.
5. Place the baking sheet in the center of the preheated oven and bake, rotating once during baking for 9 minutes or until the cookies have spread and have a cracked appearance on top. Remove the baking sheet from the oven and allow the cookies to cool until set before removing them from the baking sheet. When they first come out of the oven, the cookies are very fragile, but will firm up quickly. Freeze any leftover cookies. (She says freeze, but I think they are fine left out, sealed tightly for a few days. If you don’t want to make them all, I suggest freezing half the dough. If you measure out the cookies before hand, then you can just bake them from frozen.)
Tip: They will look like the dough is not fully cooked between the cracks. That’s okay. Once they’ve flattened and cracked, they are done. I cooked the first batch until the middle dough looked done, and they were super crunchy. They were still good, but not as good as the second batch. The dough in the cracks looked wet when I took them out, but after they had fully cooled, they looked great.
Dark Chocolate Nutella Truffle Cookies
This recipe is adapted from Cooking on the Weekends. I forgot after measuring the Nutella that I was halving the recipe, so what follows is a serendipitous mistake. I plan to make them the same way next time. I think they’d be too sweet with another whole cup of Nutella. These would make the perfect holiday cookie. They are super dark, rich, and sublime. The batter tastes like truffles, which is why I called them “truffle cookies.” This also made about 30 cookies.
1 cup Nutella
2 egg whites
1/2 cup good quality cocoa powder
pinch of salt
1 1/2 cups semi-sweet chocolate chips (I used Ghirardelli.)
1. Preheat oven to 350. Using a fork, mix the Nutella with the egg whites until fully combined and smooth. You will feel at first like this will never happen, but keep mixing. It will happen.
2. Mix in the cocoa powder and salt until fully combined.
3. Stir in chocolate chips.
4. Measure by level tablespoon, roll into a ball, and place on parchment lined baking sheet. They won’t spread hardly at all, so if you want them truffle-sized (which was how I liked them best), don’t flatten. If you want them to look like flatter cookies, then flatten them. Bake 9-12 minutes, or until no longer shiny. They taste good both under and overdone, so I wouldn’t stress too much about them. Maybe do small batches, and see how you like them best.
5. Leave on the pan for a minute or two, then transfer to a cooling rack. They taste best when they’ve fully cooled off, believe it or not, and they tasted even better the second day.
As always, let me know if you make any of these. I’d love to hear what you think. And if you are struggling with a Nutella addiction yourself, I’m sorry. . . and you’re welcome.