Nutella Chocolate Chip Cookies

Turns out I am a better baker at night than in the day! I couldn’t sleep and I felt like baking…yes at 1:30 am! These are honestly the best tasting chocolate chippers I’ve tried! The pictures do not do them justice!
It was the best I can do in the middle of the night, with my kitchen lights being the only light available! Well I am not gonna bore you with any more details…lets go to the recipe!

This was the best shot I got, true to its texture and yumminess!

If your wondering why I ask for 1 minus teaspoon less flour and 1 tsp cornstarch, its how you convert all purpose flour to cake flour, since I never buy cake flour that is what I do.:)

What you will need:
  • 1 cup whole wheat flour
  • 1 cup and 1/4  all-purpose white flour minus 1 tsp
  • 1 cup partly softened unsalted butter
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 3/4 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp corn starch
  • 1 tsp vanilla
  • 2 eggs
  • 1 and 1/2 cups semi sweet chocolate chips
  • 3-4 heaping Tbsp of Nutella

Beat butter and sugars until fluffy and creamy. Add eggs one at a time. Sift the flours, salt, baking soda and corn starch together. Mix into the butter mixture till well combined. Stir in the chocolate chips, then fold in the the nutella to make swirls in the batter

Drop teaspoon full of cookie dough on parchment lined baking sheet 2 inches apart . Bake at 375 for 10- 12 mins. Remove from pan onto cooling rack for a few minutes then enjoy:)

To get the same shape cookie as in the picture, scoop out with a kitchen teaspoon and leave as a ball of dough, while baking it will spread and become a circle.

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Comments

  1. Linda Cook says:

    Baking in the middle of the night! A girl after my own heart!! Oh I soooo should be your neighbor!!
    I thought I had the best chocolate chip cookie recipe but this sounds like a contender! :)

  2. hi there i was wondering why you use the 2 different types of flour. how terrible would it be to use all white?

    • Hi Treyna! I like adding whole wheat to many of my bread, dough and cookie recipes, reason being I like the texture & softness that the wheat flour provides and the extra fibre doesn't hurt;) I however don't like the texture of all whole wheat which is the reason I use half and half. You can use only white if you like for sure:) Thanks for asking! ~Donika

  3. I like Nutella…..I once made cupcakes from them and they were so tasty! I'm gonna give this a go and try it out someday!

  4. I need to get nutella ASAP. I have all the other ingredients. I have a question I have whole wheat pastry flour, will it be a good option to use it in place of whole wheat flour. I'll give it a try soon. I normally have nutella handy but ran out couple of weeks ago. I am imagining myself having a huge bite out of a fat nutella cookie with a cup of hot tea.

    • Does the pastry flour have any other ingredients other than whole wheat flour? I like to sneak in extra fiber into my kids diets with the wheat ;)

      • I think it's whole wheat pastry flour, I am pretty sure that's pretty much only whole wheat pastry flour. Once I got from Bulk Barn for a recipe. I usually use half a cup of whole wheat pastry flour with all purpose flour in baking muffins & stuff. Once I tried only whole wheat pastry flour for muffins, it came out cardboard taste, it's a different thing how do I know what a cardboard tastes like, lol. Thanx for replying by the way.

  5. I have (cake / pastry flour) if I use that then I can skip the corn starch. The flour bag says cake / pastry. I just bought nutella yesterday. I can’t make up my mind which cookies I’m making first m & m or nutella. Let’s see you never know I make them both & call me COOKIE MONSTER, lol.

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