Who doesn’t love the hazelnut-y chocolatey goodness that is Nutella? No one, I think, unless you have severe nut allergy or are just plain boring. 😛 Just kidding. Anywho. For all my waxing poetic about Nutella, I actually only like it in small doses. I mean, I can probably finish my fair share of a jar, but I’d do it with small licks and nibbles off the spoon rather than with mouthfuls of the stuff, you know?
That’s why I quite like Nutella-flavored stuff more than the actual thing itself, like these cookies above. Don’t they look lovely? They have a nice dose of chocolate and Nutella goodness, are soft and a bit chewy. Salivating yet? 😉 And best thing is, my daughter–who, sadly, is not too fond of baked goods–ate one out of her own volition. Ooookay, so I had to persuade her to take that first bite, but she ended up eating the cookie after so I’m chuffed about that. 😀
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cookies
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- 4 tbsp. Nutella
- 2 tbsp. butter softened
- 2 tbsp. granulated/refined/white sugar
- 2 tbsp. brown sugar
- 1 egg yolk
- 7 tbsp. all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. cornstarch
- 1/4 cup chocolate chips
Ingredients
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- In a small mixing bowl, combine Nutella, margarine and sugars. Using a spoon and/or spatula, mix until evenly combined.
- Add egg yolk and mix well.
- Add in flour, baking soda and cornstarch and mix just until there’s no more streaks of flour.
- Add in chocolate chips and gently fold in.
- Form dough into 1 to 1 1/2 inch balls and place onto lined cookie sheet at least 1 1/2 inches apart. Flatten them a little with the spatula or the back of a spoon. You may add some more chocolate chips on top like I did.
- Place cookie sheet inside the ref and then preheat the oven to 350° F / 176° C / 160° C (for convection or fan-forced ovens like mine).
- After 10-20 minutes (preheating should be done by this time), remove cookie sheet from the ref and place inside the oven.
- Bake the cookies for 10 minutes. The cookies would be puffed up and look still wet, but that’s exactly what you’re aiming for. They’d deflate and crinkle a bit while cooling.
- Remove from the oven and cool on the cookie sheet for 5 minutes. Then, transfer to wire rack to cool completely.
- This is a small-batch recipe; just about perfect for impromptu cravings or when you don’t need to bake a whole lot of cookies.
- The original recipe called for butter but I’ve run out so I used Baker’s Best margarine instead.
- There was supposed to be salt in here somewhere, but the margarine I used was already quite salty so I just skipped it altogether.
- The cornstarch is very important. It’s what makes the cookies chewy.
This is one of my more successful baking experiments and more probably than not, I will be making this again, albeit with a bit less sugar. Maybe even double this batch for sharing–with loved ones, because Nutella is too damn expensive to waste on people I don’t care about. 😛
Shucks! It looks soooo yummy! Thanks for sharing!
It’s too good not to share. 😉 Hope you like them too!