2. Nutella Cookies Recipe
Site: http://bakingtuts.com/easy-nutella-cookies-recipe/

3. Nutella Cookies Recipe
These cookies are the bee’s knees. They’re a new favorite. From the chewy edges
to the soft centers to all the damn chocolate, it’s like magic exploded inside a
chocolate chip cookie. And this magic wouldn’t be possible without Nutella. The
recipe is not complicated at all. This is absolutely something you can do and you
can do it right.

4. Important Nutella Notes (All notes
should be Nutella notes.)
 1/4 cup of Nutella replaces 1/4 cup of butter in this cookie dough. If we’re using butter,
might as well be the chocolate hazelnut variety, right?
 Another 1/4 cup of Nutella is swirled throughout the dough. Let me explain. After the cookie
dough is beaten and the chocolate chips have been mixed in, add the Nutella. Beat it for only
a few seconds so that it is streaking through the dough. Not necessarily worked into the
dough.
 The trick to the Nutella you will use in this cookie recipe is to stir it vigorously before using.
Like natural peanut butters, Nutella’s oils typically rise to the top of the jar as it sits. This
oil poses a huge problem to cookies…over-spreading! To fight this, make sure the Nutella is
stirred so you get that very, very thick Nutella at the bottom of the jar. If you want your
cookies to look like this, this step is crucial.
 With all this fantastic chocolate, I like to add a little sea salt to each baked cookie. The
cookies are definitely on the sweet side, so the sea salt balances the flavor out. You can
definitely leave the sea salt off the cookies if salty/sweet isn’t your style.

5. Ingredients:
 1/2 cup (115g) unsalted butter, softened to room temperature
 3/4 cup (150g) packed light brown sugar
 1/2 cup (100g) granulated sugar
 1 large Eggland's Best egg + 1 egg yolk
 1 teaspoon vanilla extract
 1/2 cup (148g) Nutella, divided1
 2 and 1/3 cups (295g) all-purpose flour (absolutely do not overmeasure – spoon and level)
 1 and 1/4 teaspoons baking soda
 1 teaspoon cornstarch
 1/2 teaspoon salt
 1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
 sea salt, to taste

6. Directions:
 Preheat oven to 350F. Line two large baking sheets with parchment paper or
silicone baking mats. Set aside.
 In a large bowl using a hand-held mixer or stand mixer fitted with a paddle
attachment, beat the butter for 1 minute on medium speed until completely
smooth and creamy. Add the brown sugar and granulated sugar and beat on
medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla
on high speed until combined. Scrape down the sides and bottom of the bowl as
needed. Beat in 1/4 cup (74g) of Nutella until combined.
 Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low
speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g)
of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed.
Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the
Nutella streaks through the cookie dough and is not fully mixed. Dough will be a
little crumbly, that is OK. Dough will be extremely crumbly if the remaining
Nutella was mixed in too much.

7. Continue…
 Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of
your hands will help them come together. Bake the cookies for 10 minutes, until slightly
golden brown around the edges. My oven has hot spots and yours may too- so, be sure to
rotate the pan once during bake time. The baked cookies will look extremely soft in the
centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie
sheet. During this time, if the cookies are too puffy, try gently pressing down on them with
the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab
the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of
the slightly warm cookies (this is for looks and optional, of course!) and finish each with a
sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
 Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can
make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room
temperature and continue with step 4. Baked cookies freeze well - up to three months.
Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls
for an extra minute, no need to thaw.

8. Additional Notes:
 I mention this in the post, but in case you missed it: the trick to the Nutella is
to stir it vigorously before using. Like natural peanut butters, Nutella's oils
typically rise to the top of the jar as it sits. This oil poses a huge problem to
cookies...over-spreading! To fight this, make sure the Nutella is stirred so you
get that very, very thick Nutella at the bottom of the jar.

9. Thank you
 Hope you enjoyed the recipe
 For more recipes please visit our website: www.bakingtuts.com