I ate, I think, three of these cookies without blinking or breathing. Three. And all I felt after that was pure, unadulterated joy. And then I ran very very far from the box. Mainly because there would have been nothing to photograph if I’d kept standing there.
Buttery, chewy, crispy on the edges, soft in the centres, and gooey gooey Nutella all over the place. Plus, enough sea salt to make sure the flavours are balanced enough for you to eat three cookies without batting an eyelid. You’re welcome.
The first time I made these, I used the same recipe as these chocolate chip cookie bars and chilled the dough before rolling them into little rounds for cookies. But as delicious as they were, they were thicker than I expected, so I decided chilling wasn’t needed, because I was looking for a little squidgy-ness and a little Nutella puddling, both of which are difficult to get if the dough is cold. Second, I felt like for that squidgy, just slightly moist cookie, the flour had to be reduced a bit, as did the butter. Cookie bars are more forgiving that way, because they’re almost halfway to cake, but regular round cookies need just a little bit of chew, and you know, squidgy-ness. Giving them a couple of minutes less in the oven also helped for soft-baked, rather than slightly harder cookies.
And finally, I decided to do away with folding in cold Nutella into the dough, and instead, pressed cold bits of Nutella into the ‘scoop and drop’ dollops of cookie dough, on the baking tray itself. No rules here, press in the Nutella wherever you can, and smear more onto the cookies after they’re out of the oven!
Seriously, these are unbelievable. Be generous with the salt, you need it in the wake of all that Nutella and sugar buried in the cookie. Not diet food, for sure, or good for any resolutions you may have made this year. But it’s a cookie. Sometimes we need a cookie.
They are easy, quick and delicious. What more does anyone need!
- 1 and ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt if using unsalted butter
- 140 gms butter (1/2 cup heaped)
- ½ cup brown sugar
- ⅓ cup caster sugar
- 1 egg
- 1 tsps vanilla extract
- 1 cup chilled Nutella, depending on how much you want per cookie!
- Sea salt, as needed
- Preheat the oven to 175 C. Line a baking tray (or two if you're baking in batches) with silicone baking mats. Set aside.
- Sift the flour, baking soda, baking powder and salt, if using. Set aside.
- Using a hand mixer, beat the butter and sugars in a mixing bowl until pale and fluffy.
- Add the egg and vanilla and beat again till combined.
- Now fold in the flour mixture, until just combined. Do not over-mix.
- Using a cookie scoop, an ice cream scoop or two large spoons, drop dollops of the dough onto the baking tray, at least two inches apart. Shape them into rounds as best as you can, but we're not aiming for perfection since the dough will be soft and sticky.
- Now press small bits of the cold Nutella into each cookie round, inside it, on top of it, wherever you like. Sprinkle each round with sea salt.The idea is to get melty Nutella in every bite but mixing it into the dough in step 5 leads to the Nutella blending in instead of remaining sort of 'puddly'.
- Bake for 10 to 12 minutes until the cookies are lightly browned on the edges and still puffy in the middle. Sprinkle on more sea salt if you like. Very gently, press down on each cookie with the back of a spoon to flatten further and allow them to cool, firm up and darken further. Happy eating!
If you mix in 1 cup of chocolate chips instead of the Nutella, you also get the most incredible chocolate chip cookies!