So I’ve made Nutella cookies with a different recipe before, but I have to say that these via Averie Cooks are delicious and much more accessible – meaning I don’t have to buy a jello mix to throw into the cookies. Less weird ingredients, more happy baking!
Check out the recipe below, and follow along with this video!
Averie suggests that you chill the dough for 3 hours, and while I only chilled mine for a half hour, I think they still came out really delicious! I love how puffy and chewy they are.
Have a chocolatey day! 🙂
By February 12, 2015Published:
- Yield: 75 Cookies
- Cook: 9-11 mins
So I’ve made Nutella cookies with a different recipe before, but I have to say that these via Averie Cooks are delicious and …
- 1 cup unsalted butter softened
- 2/3 cup nutella overfilled
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temp
- 4 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 4 tsp cornstarch
- 2 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- In a mixer or a large bowl, combine the butter, nutella, and sugars.
- Add the vanilla and eggs!
- In a smaller bowl, whisk/sift the flour, cornstarch, baking soda and salt.
- Slowly add the flour mixture (in 3-4 additions) into the sugar mixture. Mix only until you can’t see the flour anymore.
- Toss in the chocolate chips! Eat a few for good luck 🙂
- Pop the dough in the fridge and preheat your oven to 350°F
- Spoon out dough balls onto a baking sheet and bake them for 10 minutes. I found that rolling small cookie dough balls by hand worked best. Make sure your dough goes back into the fridge in-between batches.