Chewy Salted Nutella Cookies
Something about the combination of hazelnuts and chocolate makes people say “MMMMMMM. What is this?!” Crispy edged and chewy centered cookies with the combination of hazelnuts and chocolate makes people say “MMMM, WTF is this?!” That’s what I said when I first had the combination. Growing up as a kid, I was given peanut butter and jelly sandwiches. One day in high school, a friend made me a banana and nutella sandwich on toasted bread. I said… “WTF is this?! This is the best sandwich EVER!” and that’s when I was introduced to nutella. My tastebuds were reaching for more nutella and my mouth was salivating as I took bite after bite. That same year, I also discovered Ferrero Rocher… those scrumptious little balls of chocolate, hazelnuts, and wafer cookie. Where do people come up with this stuff?!
Anyway, I had bought two large containers of nutella from Costco and wanted to do something about getting it out of my house before I devoured both containers to myself. I remembered some chewy crackly looking cookies I had baked in the past and dug my recipe book out. It took me 30 minutes to find the darn recipe since I had jotted the darn recipe on a scratch piece of paper and shoved it in between two pages. Since I’m totally into the savory desserts and was trying to get rid of some nutella, I incorporated the nutella and some saltiness into the recipe. They came out chewy, chocolatey, and buttery. They’re sophisticated, great to put into cookie baskets, and very easy to make! The cookie batter needs to be refrigerated before baking so the batter can be made the night before then baked when ready to eat. WL says he’s not crazy about nutella nor is he crazy about cookies. Didn’t seem true when I fed him a cookie straight from the oven! 😉 For a crisper cookie, bake for an additional 3 minutes.
Salted Chewy Nutella Cookies
1/2 C. butter, room temperature
1 1/2 C. granulated sugar
1 tsp. vanilla extract
1 C. nutella
2 C. flour
1/3 C. cocoa powder
1/2 tsp. salt
1/2 tsp baking soda
fleur de sel or coarse salt for sprinkling
In a small bowl, add the flour, cocoa powder, salt, and baking soda and set aside.
In a medium bowl, cream butter and sugar until fluffy with a mixer. Add one egg and beat until incorporated into the butter mixture. Add the second egg and vanilla and beat. Add the nutella and fully incorporate the nutella into the butter.
Add half of the flour mixture into the wet ingredients and mix for about 30 seconds. Add the second half of the flour mixture and mix until incorporated-do not over mix. Cover the bowl and put into the refrigerator for at least three hours.
Preheat the oven to 350F. Put parchment paper on a cookie sheet and scoop about 2 Tbsp. of cookie batter onto the paper, leaving the batter in a ball-like form. Leave about 2 inches in between as they spread when baking. Bake for about 15 minutes. Check the cookies at 12 minutes. If they still look shiny in the middle, bake for a couple of more minutes.
When taking out of the oven, the cookies will be fluffy. After a few seconds, they will deflate and become crackly looking. Sprinkle very little salt on top of the cookies immediately taking out of the oven.