Nutella Chocolate Chocolate Chip Reduced Sugar Recipes
NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY
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
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
NUTELLA® CHOCOLATE CHIP COOKIES
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
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
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