Soft Nutella Double Chocolate Chip Cookies ❤

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It’s Cookie Friday! Today I’m guest on Marcs blog bake to the roots! Every friday you’ll find a new cookie recipe there.

Marc is one of those bloggers, I really really like. Last year we met in person on a group event and I liked is rough charme and his black humor right away. Matches me well. His recipes are always very delicious and he his the „baking king“ for me, because like his blog name bake tot he roots reveals, his blog is about baking, but not only sweet. 🙂

As Marc loves American recipes and Nutella, I began my quest for a recipe that combines both. On the great American blog „Averie cooks“. I found the perfect fit: Soft Nutella Double Chocolate Chip Cookies with white and semi-sweet chocolate chips. I had to bring these with me for Marcs Cookie Friday! I adjuested the recipe a little so that you can make the cookies vegan as well!

So have a look on Marcs blog. He’ll be happy about it.

Yours Jana

Recipe for 11 cookies:

1 stick (1/2 cup) softened butter, softened
1/3 cup Nutella (heaped) (stir well) (you can use any kind of (vegan) nut nougat spread)
1/2 cup brown sugar
1/4 cup white sugar
1 large egg (or a tbsp. full of apple sauce)
2 tsp. vanilla extract (or ground vanilla)
1 3/4 cups flour (all-purpose)
2 tsp. cornstarch
1 tsp. baking soda
1 pinch of salt
1 cup of white chocolate chips (or just roughly chopped white chocolate) (or vegan white chocolate, roughly chopped) (or just semi-sweet vegan chocolate chips)
1 cup semi-sweet chocolate chips

Add and combine the butter, Nutella, both sugars, egg and vanilla to a bowl of a stand mixer with the paddle attachment. You can use a large bowl and and electric mixer as well. Then let the stand mixer mix everything on medium-high speed until everything is smooth and combined.

I always have to scrape down the sides of the bowl. Then add the flour, cornstarch, baking soda and salt and everything just mix for a minute until everything is well combined.

Then scrape the sides down again and add the white and semi-sweet chocolate chips or chocolate. Then just let it be mixed very slowly just as long until the chocolate chips are mixed in pretty good.

After that form about 11 mounds of dough with the same size. Roll them into balls and flatten them slightly. Tip: Take some chocolate chips from the underside and add them to the top of the cookie.

Put the cookie dough mounds on a large plate, cover them with plasticwrape and put them in the fridge for at least two hours. They will hold there for about five days. Don’t bake the cookies when the dough is warm. The cookies will then spread and bake thinner. We don’t want that.

Preheat your oven to 350 °F and put a baking paper onto your baking sheet. Then put the cookie mounds on the baking sheet, let there be at least 2 inches of space between the cookies (you can place about 8 cookies per sheet). Bake the cookies for about 9 minutes. The edges will be set and the tops will be just set.

Don’t overbake them even if the seem to be slightly undercooked and kind of glossy in the center. They will get crunchy and yummy when they cool. Let them cool down on the baking sheet for at least 10 minutes.

Enjoy these soft, chewy and yummy cookies – Bon Appétit!