Chocolate Chip Nutella Cookies Recipes

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NUTELLA® CHOCOLATE CHIP COOKIES



Nutella® Chocolate Chip Cookies image

I am not a huge peanut butter fan but wanted to jazz up my traditional chocolate chip cookies. I made a few adjustments to my peanut butter cookie recipe and came up with delicious Nutella® chocolate chip cookies. The only problem is trying not to eat the whole batch at once!

Provided by dawnethan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 42

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ cups brown sugar
⅔ cup chocolate-hazelnut spread (such as Nutella®)
½ cup butter, softened
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 cups milk chocolate chips
½ cup rainbow chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper.
  • Whisk both flours and baking soda together in a medium bowl.
  • Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla.
  • Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips.
  • Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.1 g, Cholesterol 16.3 mg, Fat 6.9 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 98.2 mg, Sugar 17.6 g

NUTELLA® CHOCOLATE CHIP COOKIES



Nutella® Chocolate Chip Cookies image

If you are looking for a delicious and unique twist on the classic chocolate chip cookie, this is the one for you. The awesome addition of the toasted hazelnuts and toffee makes this a keeper dessert recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 76

Number Of Ingredients 11

2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/2 cups packed brown sugar
2 tablespoons hazelnut spread with cocoa
2 eggs
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 3/4 cups chopped hazelnuts (filberts), toasted
1 cup Nutella® hazelnut spread with cocoa

Steps:

  • Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
  • Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg

NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Nutella Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: unsalted butter, brown sugar, egg, vanilla extract, white sugar, all purpose flour, salt, baking powder, nutella, chocolate chips

Provided by Angie Daouk

Yield 11 servings

Number Of Ingredients 10

½ cup unsalted butter, softened
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup white sugar
1 ⅔ cups all purpose flour
1 pinch salt
½ teaspoon baking powder
¾ cup nutella
1 cup chocolate chips

Steps:

  • Preheat the oven to 350°F.
  • Spoon Nutella into large dollops onto a cookie pan lined with parchment paper and freeze.
  • Cream the butter, brown sugar, and white sugar with a mixer until smooth. Then, put the egg and vanilla extract into the bowl with the butter and sugars and beat with a hand mixer.
  • In a separate bowl, sift the flour, baking powder, and salt into a bowl.
  • Add the dry ingredients to the wet ingredients and mix everything together. Once combined, fold in the chocolate chips.
  • Take a frozen Nutella dollop and, taking a ball of cookie dough in your hands, press down the ball and wrap it around the frozen Nutella ball. The cookie dough should envelop the ball of Nutella completely. Repeat with the remaining dough and Nutella balls.
  • Place the cookie dough balls onto a cookie pan lined with parchment paper and bake for 14 minutes.
  • Let cool for 10 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 348 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 29 grams

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

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.

NUTELLA® COOKIES



Nutella® Cookies image

These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.

Provided by Mai Kitchen

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 9

½ cup butter, at room temperature
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup milk chocolate chips
½ cup chopped hazelnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
  • Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
  • Remove cookies from the oven and serve immediately or allow to cool.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 19.6 g, Cholesterol 19.3 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 51.8 mg, Sugar 13.7 g

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