Nutella Chip Cookies Food

NUTELLA® CHOCOLATE CHIP COOKIES

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.

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

NUTELLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl combine the flour, cocoa, baking soda and salt.
• In the bowl of a standing mixer, combine the sugars and the butter. On medium speed, cream until smooth and light. Add the eggs one at a time. Add the vanilla, lemon zest and Nutella.
• Add the flour mixture on low speed and combine until just mixed. Stir in the chocolate chips and the nuts.
• On an ungreased baking sheet, place heaping tablespoons of the batter, about 3 inches apart. Bake for 12 minutes until set but still soft. Remove and cool on a rack.

THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES

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 MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, cocoa, baking soda and salt.
• Cream sugars and the butter in large bowl until smooth and light in color. Add the eggs one at a time. Add vanilla extract and Nutella.
• Add the flour mixture on low speed 1/3 at a time until just mixed. Fold in chocolate chips.
• On an ungreased baking sheet, place rounded balls of dough at least 2 inches apart. Bake for 12 minutes until set but still soft. Let cool on a rack.