Nutella Chocolate Chip Cookies (Revisited)

It has been years since I last posted in this blog.  A lot has happened, like a lot!

So, as a come back (which happens so much in this blog) I am revisiting this well-loved cookie recipe.  A tweak here and there, since I got my baking skills upgraded somehow, this cookie turned out better than my first one (original post here).

One of the observations from the original recipe is that it is really sweet and spreads a lot. In this recipe, I opted to omit the white sugar and changed a few steps on the procedure.  

Here are the changes made:

- use brown sugar only

- Be patient. Chill the dough first in the fridge so it's easier to manage.  This also minimize the spreading of the cookie.

You may make the dough ahead of time and pop in the fridge until ready to bake but only for 24hrs.  If longer, store it inside the freezer.

The result? A better tasting and easily managed cookie!

Check it out and be sure to try it.

NUTELLA CHOCOLATE CHIP COOKIE 2020

Yield: 18-24 cookies

Print this Recipe

‪Ingredients‬
‪1/2 cup salted butter‬
‪1/2 cup brown sugar‬
‪1 medium egg (room temperature)‬
‪1 tsp vanilla‬
‪1/2 cup Nutella‬
‪1 cup all purpose flour‬
‪1 tsp baking powder‬
‪a pinch of salt‬
‪1 cup semi-sweet chocolate chips‬

‪Procedure‬

1.   ‪Cream the butter and sugar together until light and creamy.  Add egg and vanilla and beat until smooth.  Add Nutella and mix until combined.‬
2. ‪‪  Add the flour, baking powder, salt and mix until combined.‬
3. ‬‪  Fold-in choco chips until well distributed.‬
4.   Cover with cling wrap and chill dough for about 30mins to an hour.
5.   Pre-heat oven to 190C for about 10mins, or depending on you oven. Oven thermometer always come handy if you are not using the digital ovens yet.
6.   Scoop about a tablespoon of the dough and place it on your baking sheet with about an inch apart from each other
7.   Bake for 10-12mins. Remove from oven and let cool.