Cookies recipe

The recipe for Nutella chocolate chip cookies from Cloudy Kitchen

Chocolate chip cookies are one of my favorite things to bake, and adding chunks of Nutella is a really easy way to elevate the recipe. By pouring Nutella onto a piece of parchment paper and then freezing it while you bake the cookies, you get pockets of Nutella, as well as swirls through the batter. Just the best.

90 g melted and cooled butter (reweigh after melting and add a little extra butter if necessary)

  • Line a baking sheet with baking paper. Put the Nutella in a piping bag or resealable plastic bag and cut off the tip. Pipe small balls on parchment paper about 1½ cm in diameter.

  • Put the baking sheet in the freezer and freeze for at least 30 minutes until the Nutella is completely firm. Peel the Nutella from the paper to loosen it and put the baking sheet back in the freezer until ready to use (so it can stay as cold as possible and can easily be added to the bowl without having to detach it first).

  • In a large bowl, put the melted butter, brown sugar, sugar, egg and vanilla. Whisk until well blended and color is slightly lightened.

  • In a medium bowl, combine flour, espresso powder, salt, baking powder and baking soda. Add to wet ingredients and mix until just combined.

  • Add chocolate and frozen Nutella pieces, and stir to combine completely. You can leave a few chunks of Nutella for the tops of the cookies – store in the freezer until ready to bake.

  • Line a baking sheet or container with parchment paper. Using a 2 tbsp cookie scoop (or aiming for balls of about 55g each), drop balls of dough onto the pan – they will be cooled so they can be placed next to each other. others. Cover the pan with a lid or plastic wrap and refrigerate for 30 minutes.

  • Preheat oven to 180C cook 20 minutes before baking. Line two baking sheets with parchment paper.

  • Arrange 6 balls of cookie dough on the pan. Keep the rest in the refrigerator. If desired, flatten each ball of dough, press more chocolate or Nutella pieces on top and roll into a ball, then space evenly on pan.

  • Bake cookies for 11 to 13 minutes, or until edges are set and golden. Bake for longer than 11 minutes for a still gooey interior, or 12-13 for firmer cookies.

  • Remove from oven and, if desired, use a cookie cutter slightly larger than the cookies to “scooter” them into a round shape.

  • Sprinkle with flaky sea salt if using. Let cool on the baking sheet for 10-15 minutes then transfer to a cooling rack.

  • Repeat the baking process with the remaining 6 balls of dough.

  • Store leftovers in an airtight container at room temperature.