Best. Cookies. Ever. Chewy chocolate chip cookies are one of my very favorite things. Out of desperation I rummaged through my cupboards in search of chocolate chips, only to find out that there weren’t any. What to do, what to do? Melt down a 1/4 jar of nutella and make Nutella chips of course!
How to make the Nutella “chips” is pretty easy. I used 1/4 jar of Nutella and melted it in the microwave until it was very loose, but not burned. Then sprayed a lipped cookie sheet with Pam Baking Spray (if you have a silicone mat, that would work great too). Spread out the Nutella as evenly as possible on the cookie sheet and pop into the freezer. It will need to be there overnight to harden up. Once hard, remove and break into pieces quickly. This will not stay frozen long so you must work fast. Pop back into the freezer until ready to mix into cookie mix.
For the rest of the cookie I poked around and found The New York Times Thick and Gooey Chocolate Chip cookie. I hate crunchy cookies – totally takes away from the point of a cookie in my opinion. I was very optimistic about this recipe. And it was a huge success. Even as I was writing this and fixing the pictures M peeked over and said “You’re going to make those tonight right?”
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 8 ounces butter, softened
- 1 1/2 cups packed light brown sugar
- 1/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- Broken apart Nutella piece
1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate Nutella pieces. Chill the dough.
3. Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.
You can let them cool if you want or eat them while hot with a big glass of cold milk. Amazing!
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