Nutella Chocolate Chip Cookies

Delicious chocolate chip cookies with a twist! These Nutella Chocolate Chip Cookies are soft, chewy and filled with Nutella. More please!

Ever since I made my Banana Bundt Cake with Nutella Frosting, I have become obsessed with using Nutella in everything I can get my hands on! Thus, these Nutella Chocolate Chip Cookies were born. Similar to my Sensational Chocolate Chip Cookies, I added Nutella to the batter to give them that sweet, hazelnut flavor. With just one bite, I knew these cookies were going to be a winner!

Tips for Great Cookies!

1. Use room temperature butter. Let the butter stand at room temperature about 1-2 hours before using. Butter should not be too soft but rather cool to the touch. Press your finger down on the butter. Your finger should leave a little dent but not sink too far down. In addition, the butter should not be too greasy or shiny.
2. Use a combination of butter and vegetable shortening. For most cookies, I use half butter and half vegetable shortening. Butter adds great flavor to the cookies, but often produces flat cookies that spread. Shortening adds structure without adding flavor. So the two work perfectly together to make a great cookie!
3. Invest in good equipment. I use the Kitchen Aid Artisan Series 5 Stand Mixer. Since I bake a lot, it’s worth the money. I highly recommend investing in these Doughmakers Cookie Sheets as well, especially if you love to bake cookies. They are the BEST sheets you will ever use. The aluminum, patented, pebble patten, allows the cookie sheet to heat up quickly and evenly, as well as cool down quickly. In addition, the sheets allow for even air flow and browns cookies perfectly. The cookies are so easy to release directly from the sheet without having to use non-stick coatings or parchment paper.
4. Use a cookie scoop! Using a cookie scoop ensures that your cookies are round and even in size, while enabling the cookies to bake at the same rate. Make sure to pack in the cookie dough, creating tall mounds that will help reduce spreading and create a thicker cookie.
5. Don’t over bake! Overbaking creates hard, dry cookies. In my opinion, it’s better to underbake them. If a recipe calls for 10 minutes, at the 9 minute mark, take a look at them. If they are just starting to brown around the edges, take them out. Another way to tell if your cookies are just about done is to press your finger down lightly on the cookie, if it leaves a little dent, then they are probably done. Once done, remove the cookies from the oven and let them sit on the cookie sheet for about 2-3 minutes. The residual heat will help to finish them off, as well as, make them easier to transfer to a cooling rack.

Nutella Chocolate Chip Cookies-Ingredients

Corn starch, granulated sugar, light brown sugar, vegetable shortening, flour, baking soda, Nutella, salt, chocolate chips, eggs, butter and pure vanilla extract.

Instructions

1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment. If using my recommended baking sheets, no need to line them with parchment paper. Set aside.
3. Using a stand mixer with a paddle attachment or a hand mixer, beat the butter until smooth and creamy. Add the vegetable shortening and beat until combined.
4. Add the light brown sugar and granulated sugar. Beat until fluffy and light in color. Drop in pure vanilla extract, egg, and egg yolk and beat until combined. Scrape down the sides of the bowl if needed.
5. Beat in 1/4 cup of the Nutella until combined.
6. In a large mixing bowl, whisk flour, baking soda, cornstarch and salt. Add mixture to the mixing bowl and beat on low speed until combined.
7. Add chocolate chips and beat until just incorporated.
8. Drop in the remaining 1/4 cup of Nutella and beat until just incorporated. It’s ok if there is streaks of Nutella in the batter.
9. Using a cookie scoop or a teaspoon, gather dough, about 1-2 tsp. Roll into a ball using your hands. Place dough balls on cookie sheet, about 3 inches apart.
10. Bake the cookies 9-10 minutes or until the outer edge is lightly brown.
11. Remove cookies from the oven and let cool for 2-3 minutes on the baking sheet. Transfer cookies to a wire rack and cool completely.
12. Serve and enjoy!
13. Store cookies in an air tight container at room temperature for 5 days. To freeze, place in an air tight container, with wax paper between layers, for up to three months. 

For other great chocolate chip cookies try my:

Coconut Oatmeal Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double Chocolate Mint Cookies

Easy Peanut Butter Chocolate Chip Cookies

Salted Double Dark Chocolate Chip Cookies

Sensational Chocolate Chip Cookies