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!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Baking Sheets
- Wire racks
- Cookie scoop or teaspoon
Ingredients
- 1/2 cup butter softened
- 1/4 cup vegetable shortening
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 tsp pure vanilla extract
- 1/2 cup Nutella divided
- 2 1/3 cups flour
- 1 1/4 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment. If using my recommended baking sheets, no need to line them with parchment paper. Set aside.
- 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.
- Add the light brown sugar and granulated sugar. Beat until fluffy and light in color. Add pure vanilla extact, egg and egg yolk and beat until combined. Scrape down the sides of the bowl if needed.
- Beat in 1/4 cup of the Nutella until combined.
- 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.
- Add chocolate chips and beat until just incorporated.
- 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.
- 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.
- Bake the cookies 9-10 minutes or until the outer edge is lightly brown.
- 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.
- Serve and enjoy!
- 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.
Notes
*Before using the Nutella in this recipe, make sure that it is thoroughly mixed. Nutella's oil usually rises to the top when stored. To prevent cookies from being too oily and deflated, stir extremely well making sure that it is entirely combined, thick and dark in chocolate color.