Nutella® is a decadent chocolate hazelnut spread that has become popular in the US in recent years (although it has been popular for decades in Europe), and can be used in dozens of yummy recipes. Since chocolate chip cookies are popular with young and old alike, I adapted a recipe from a French Nutella cookbook to make the following Nutella Chocolate Chippers, which were devoured by the Official Hancock Tasters. They are especially good warm, right out of the oven, and the leftovers, if there are any, can be used in a decadent chocolate pudding suitable for company, Slow Cooker Nutella Pudding.
If planning to use these cookies in the pudding, it would be a good idea to make a double batch; they freeze well and keep for several days in an airtight container. Go ahead and fill up the cookie jar; these may become a family favorite. You can even make them into sandwich cookies by spreading half of the bottoms with extra Nutella and topping with the remaining halves. Yum!
48 2” Cookies
1/2 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1/3 cup Nutella
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
- Preheat oven to 375°.
- Cream the butter, sugars, Nutella, egg and vanilla until light and fluffy.
- Measure the flour, salt, and baking powder into a fine strainer or sieve.
- Shake the mixture through the strainer into the Nutella mixture. Mix well and fold in the chocolate chips.
- Scoop tablespoonfuls onto parchment-lined or greased baking sheets.
- Bake 8-10 minutes or until lightly browned - they should be quite soft, since they set up as they cool.
- Remove from the sheets to cooling racks.
- Store in an airtight container.
Amount Per Serving
Calories 89 Calories from Fat 32
Percent Total Calories From: Fat 37% Protein 6% Carb. 58%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 23 mg
Sodium 42 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g
Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%