Best 2 Chewy Nutella Cookies Recipes

Calling all Nutella lovers! Are you searching for a delectable treat that combines the rich, velvety flavor of Nutella with the perfect chewy texture? Look no further! Embark on a culinary adventure as we unveil the secrets behind creating the ultimate chewy Nutella cookies. With just a handful of pantry staples and a little bit of your time, you'll be able to indulge in these delightful morsels that are sure to satisfy your sweet cravings.

Let's cook with our recipes!

THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES

Thick and Chewy Nutella Chocolate Chip Cookies image

I was looking for a good Nutella cookie recipe and found this on Recipe Goldmine. It's crisp on the outside and chewy on the inside and makes the house smell heavenly while it's baking. I would recommend using chopped hazelnuts instead of walnuts or pecans to enhance the Nutella flavor.

Provided by Chilicat

Categories Drop Cookies

Time 33m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 12

Ingredients

2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled until warm
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup nutella
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional) or 1 cup pecans (optional)

Steps:

Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.
NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.

CHEWY NUTELLA COOKIES

Chewy Nutella Cookies image

i found this recipe on alpineberry's blog: http://alpineberry.blogspot.com/2006/08/nutella-cookies.html i must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure

Provided by ellie3763

Categories Drop Cookies

Time 30m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 14

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
7 tablespoons unsalted butter, at room temp
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup nutella (chocolate hazelnut spread)
1/2 teaspoon vanilla extract
1 large egg
3/4 cup semi-sweet chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped (optional)

Steps:

Preheat oven to 350°F.
Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
Cream together butter, granulated sugar and brown sugar until light and fluffy.
Mix in Nutella and vanilla extract.
Mix in egg.
Add flour mixture and mix until just incorporated.
Add chocolate chips and hazelnuts.
Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.

Tips:

Use high-quality Nutella. The better the Nutella, the better the cookies will taste.
Make sure the butter is softened to room temperature before creaming it with the sugar. This will help the cookies be light and fluffy.
Don't overmix the dough. Overmixing can make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies in a preheated oven. This will help them bake evenly.
Let the cookies cool completely before storing them. This will help them keep their shape and texture.

Conclusion:

These Nutella cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture and rich Nutella flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these Nutella cookies a try - you won't be disappointed!

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