Because what could be better than Nutella in a chocolate chunk cookie?!
I have a well established, ongoing love affair with cookies. My housemate and I routinely go to our local Sainsbury’s several times a week in search of their heavenly triple chocolate cookies and proceed to devour them, usually in one sitting. Today however I actually took the time to make a batch at home and I wanted to share the recipe for my cookies with you as they are just SO delicious.
Nutella – good, double chocolate chunks – good, hazelnuts – good. It is a winning combo…
A few notes to bear in mind when making this recipe…
- Melt the butter in a microwave, if you have one, or in a small saucepan over a low heat. Make sure it does not burn or start to bubble.
- Ensure that the butter + sugar mixture has completely cooled before adding the eggs otherwise they will scramble.
- If you are allergic to/ have an aversion to hazelnuts obviously discard them (and the Nutella if necessary). Just add 50g more chocolate and make dreamy choc chunk cookies instead.
- I know that blobbing out tiny scoops of Nutella and freezing them may seem annoying but please trust me – it is definitely worth it in the end! Also make sure you leave a few hours for the Nutella to freeze before starting to bake.
- If you are not eating the cookies fresh out of the oven I recommend popping them in the microwave for five seconds so that the the chocolate and Nutella can get all oozy and melty again.
Makes 24 small cookies
Prep time: 10 minutes
Baking time: 8 – 10 minutes
- 180g unsalted butter, melted
- 200g soft light brown sugar
- 100g caster sugar
- 2 tsp vanilla extract
- 1 egg plus 1 egg yolk
- 200g plain flour
- 200g self raising flour
- 1 pinch of salt
- 1 tbsp of milk (if needed)
- 50g milk chocolate, cut into medium sized chunks
- 50g dark chocolate, cut into medium sized chunks
- 50g hazelnuts, halved
- 50g Nutella (approx.)
- Line a tray with grease proof paper. Using two teaspoons place 24 small 2cm blobs of Nutella onto the paper. These should not be too big as they need to be completely hidden inside each cookie. Place this tray into the freezer to set for 2+ hours.
- Preheat your oven to 170 degrees and line two large baking trays with either grease- proof paper or butter.
- In a large bowl pour in the melted butter, soft sugar, caster sugar and vanilla extract. Use a whisk or wooden spoon to combine fully. (see the first photo for the desired texture and colour).
- Beat the egg and egg yolk into the mixture until smooth and thickened slightly.
- Sift the two flours and salt into the mixture and use a table spoon to combine. If necessary add a tbsp of milk if the mixture is looking too dry. Do not expect the cookie mixture to be fully combined in a cake like texture at this stage, it tends to be a more crumbly. When you roll the cookies it will form a dough.
- Add the hazelnuts and chocolate and stir them into the mixture so they are evenly distributed.
- Take a small piece of the mixture in your hands and roll it into a ball to create the dough like texture (check the photo above for sizing).
- Flatten this ball out into a circle and place a blob of frozen Nutella into the center of it and then pinch the sides around it and roll it back into a ball. Remember you want the Nutella to be completely encased so that it does not leak out. Place the cookie dough onto the lined baking tray.
- Repeat this until all the cookie mixture is used up.
- Place the trays in the oven and cook for 8-10 minutes. The surface of the cookies should be a light golden brown and should feel soft to the touch, the cookies will harden slightly whilst they cool down.
- Leave the cookies to cool for a few minutes and then eat!
I hope you enjoy this recipe and let me know in the comments what you think.