Double Nutella Chip Cookies

Double Nutella Chip Cookies from Journey Kitchen

Makes 24 that is depending on how much licking takes place in the process


For nutella chips adapted from Ivory Hut

200g nutella

57 g butter (about half a stick)

For cookies

2 cups all purpose flour

1/2 cup nutella

1 cup nutella chips, recipe above

1 egg

1 egg yolk

1/2 cup sugar

1/2 cup dark brown sugar

1/2 tsp baking soda

12 tbsp butter (melted and warm)

1/2 tsp salt


- For the nutella chips, melt the butter and nutella until glossy. While still hot, transfer to the piping bag and pipe away. And I don't know why I went all fancy here. I might be feeling good about myself that day. But any other day, I would just spread it on a foil. Freeze it for 2-3 hours and transfer into a zip lock bag and store in the freezer until you need it.

- Mix the flour, salt and baking soda and keep aside.

- In a large bowl whisk butter and sugar until well mixed. Whisk in egg and yolk.

- Mix in nutella.

- Add the flour in four batches, whisk as you add the flour, till it forms dough.

- Lightly fold in the chips. Refrigerate the dough for half an hour.

- Using an ice cream scoop or a spoon form the dough into balls and place it on a baking sheet with at least 2 inch distance between them. I like my cookies really huge and it still made 24.

- Bake for 20 minutes or until the edges are just getting ready to firm and center is still soft. Don't panic, they done. Remove them from the oven and let it cool off on the baking tray. They will continue to bake on the tray.