Big, Chewy Triple Chocolate Nutella Cookies...

So...admittedly I do have a sweet tooth, there is no denying it. And when it comes to sweet treats, who could deny a warm, fudgy, chocolate chip and Nutella cookie. I know I sure couldn't.

These cookies are super easy to make and you can even freeze the cookie dough in the freezer for instant cookies when the sweet cravings kick in.

 

Ingredients: (Makes 16-20)

 

 

250g Plain Flour

1/2tsp Bicarbonate Soda

1/2tsp Salt

100g Caster Sugar

200g Dark Brown Sugar

1 Egg

1 Egg Yolk

1 Tablespoon of Vanilla Extract

170g Unsalted Butter

300g Chocolate Chips

2tbsp Nutella (optional)

 

Method:

 

1. Pre-Heat your oven to 170 C/ Gas Mark 3. Prepare your baking sheets with greaseproof paper.
2. Sift together your Plain Flour, Salt and Baking Powder in a large bowl and set aside.
   

   
3. Now in a separate bowl, melt the butter in the microwave with 30 second blasts, or over a pan of simmering water (microwave is easier). After the butter is melted, whisk in the two types of sugar so the mixture is smooth. 

   
4. Once the mixture is smooth-ish, whisk in the egg and the egg yolk with your vanilla extract so everything is incorporated together. 

   
5. Now you have your wet and your dry ingredients, take the dry mixture and combine it with the wet. I usually use a rubber spatula to do this otherwise it clumps in the whisk and is a nightmare to work with (I know from experience).

   
6. The dough should be quite stiff to stir but still be a little loose, now add your chocolate chips and be amazed at the sight of 300g of chocolate chips in one bowl. It seems excessive but tastes amazing!

   
7. Once all of the chocolate chips are folded through the dough, divide the mix equally between two bowls.

   
8. This stage is completely optional, you could keep them just with chocolate chips in however if you love Nutella as much as I do, the though of Nutella Cookies blows my mind. Add around 2tbsp of Nutella to one bowl of the cookie dough and fold in.

   
9. Place golf ball size amounts onto a baking tray (around 2 table spoons) make sure that they're evenly spread apart as you don't want them merging together...although the idea of one giant Nutella Cookie does sound amazing.

   
10. Bake the cookies for 15-17 minutes till the tops are a golden brown and they feel still soft but cooked to the touch. Ovens vary so they could need longer of they could need less time, keep a close eye on them as they have a very short window between being undercooked to slightly burnt. (Again, I know this from burning several batches of cookies) 





 

 









11.   Once you've removed the cookies from the oven, leave them on the tray for 5 minutes before transferring them onto a wire cooling rack to cool completely.

 

And there we have it, chewy, crunchy chocolate chip and Nutella cookies. This recipe is really versatile and can be customised to your favourite flavours. You could do mint chocolate chip cookies, orange chocolate, white chocolate and raspberry. There are so many options. I chose to present these in a cookie jar from IKEA and tie a little label onto them saying that they are. I really hope you've found this recipe useful and that you have successful results.

 

Happy Baking and thanks for reading,

 

Luke.