Okay, so yeah.. my one week of no sugar ended after one day. Who’s to say I didn’t try though, right?
My downfall? Seeing a jar on Nutella in my cupboard that was about to expire. Expire! I didn’t think I would see the day! And since I wanted to make sure I would never see that day, I had to take action on that jar. And bake up something good.
Now let’s be real. What is better than freshly baked cookies?
This is one of my tried and true recipes. I have tested this recipe out multiple times. It is my go-to recipe when I have some Nutella lying around. And it is an instant crowd pleaser.
You can even ask my fiance’s family. I made this during the Christmas season, when there were boatloads of desserts in the house, and these barely lasted a day. Heck, these barely last a day at my place in Toronto.. and here there is only the two of us!
The past few months, I have been trying to cut back on buying Nutella. Not because I am starting to dislike it. On the contrary. I am almost starting to like Nutella more. But if there are leftovers, or we have too many desserts in the kitchen, I can’t bring it to my nut-free school.
If anyone out there knows of a nut-free version of Nutella, please let me know. I will buy 10.
But having these cookies around the house with no one else to give it to? It’s dangerous!
You can make these cookies however you want. It is honestly a no fail recipe. I have adjusted cooking time to suit the cookie needs of my friends and family.
If you are like me and enjoy an ooey gooey, soft and chewy recipe, then I would suggest that you bake on the lower end of the bake time. Don’t worry if it doesn’t look like it has fully cooked. It will firm up as it cools.
But if you are like my dad and you like the crisp type cookies.. you know. Like the ones from a box of cookies, then I would bake it for 15+ minutes. Until you reach your desired crunch.
I actually made these once and forgot about them in the oven… that is, until the house started smelling like cookies. And even though I have no idea how long they were in the oven, they still tasted amazing.
My sugar-free week is ruined. Good thing there will always be another Monday.
Chewy Nutella Chocolate Chip Cookies. Super soft and easy to make, this is the only Nutella Cookie recipe you will ever need.
- 1/2 cup butter, softened
- 1/3 cup Nutella
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 cup chocolate chips
Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, cream together the butter, Nutella and sugars until light and fluffy. Mix in the egg and vanilla until fully combined.
In a separate bowl, mix together the flour, cornstarch and baking soda. Slowly mix into the wet ingredients, mixing until fully incorporated. Fold in the chocolate chips.
Using a medium cookie scoop (or your hands), form around 15 balls of dough, and place evenly spaced on the prepared cookie sheet.
Bake in the preheated oven for 10-12 minutes, or until edges have set. Depending on how you like your cookies, you can wait for the middle to fully set, or have it almost set for a more soft and chewy cookie.
Allow to cool for 10 minutes on the cookie sheet before transferring to wire racks to cool completely.