Nutellachipcookies Recipes

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NUTELLA® CHOCOLATE CHIP COOKIES

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



Nutella® Chocolate Chip Cookies image

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

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

NUTELLA® COOKIES

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



Nutella® Cookies image

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

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

THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES

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



Thick and Chewy Nutella Chocolate Chip Cookies image

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.

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)

NUTELLA-STUFFED COOKIES

Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 18 cookies

Number Of Ingredients 9



Nutella-Stuffed Cookies image

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.

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

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



Nutella Chocolate Chip Cookies Recipe by Tasty image

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

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

NUTELLA COOKIES

I have not yet tried these but they look and sound delicious. From Vegetarian Times, Dec. 2011. Prep time includes chilling time.

Provided by flower7

Categories     Dessert

Time 2h50m

Yield 36 cookies

Number Of Ingredients 11



Nutella Cookies image

Steps:

  • Sift together flour, cocoa, baking soda, and salt in a bowl.
  • Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together.
  • Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight.
  • Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round.
  • Transfer slices to greased or parchment paper-lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.
  • Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.

Nutrition Facts : Calories 127.5, Fat 6.3, SaturatedFat 4.9, Cholesterol 11.9, Sodium 42.1, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 1.6

1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nutella
4 ounces unsalted butter, softened (1 stick)
3/4 cup brown sugar
1 large egg
1/2 teaspoon hazelnut extract (optional)
18 teaspoons nutella
36 whole blanched hazelnuts, for garnish

CHEWY NUTELLA COOKIES

i found this recipe on alpineberry's blog: http://alpineberry.blogspot.com/2006/08/nutella-cookies.html i must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure

Provided by ellie3763

Categories     Drop Cookies

Time 30m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 14



Chewy Nutella Cookies image

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
  • Cream together butter, granulated sugar and brown sugar until light and fluffy.
  • Mix in Nutella and vanilla extract.
  • Mix in egg.
  • Add flour mixture and mix until just incorporated.
  • Add chocolate chips and hazelnuts.
  • Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
  • Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
7 tablespoons unsalted butter, at room temp
2/3 cup granulated sugar
1/3 cup light brown sugar
2/3 cup nutella (chocolate hazelnut spread)
1/2 teaspoon vanilla extract
1 large egg
3/4 cup semi-sweet chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped (optional)

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