These feel-good-chocolate-cookies are soft and chewy, studded with chocolate chips, stuffed to the brim with Nutella and sprinkled with sea salt. Thanks for a wonderful recipe! a plastic bag will work! They sound and look so amazing. Had to throw the whole batch away. Incredible!!! Finally I baked them until the edges begin to slightly brown. Followed the recipe exactly and the dough came out horribly. I absolutely love these , you are a genius! Jen. Also if you start out by putting a couple dozen individual spoonfuls of nutella onto parchment or wax paper and pop them in the freezer before making the dough, by the time you need to put them all together (while the dough is still room temp) they’re nice solid little frozen balls that you can easily shape the soft cookie dough around. Personally I think the salt idea is brilliant and adds a lot of flavor. Amazing! This is the highest form of praise he has! Awwwww…Thank you so much. Will that eork. They do not have butternut squash so I used Japanese pumpkin, which I later found is called Kabocha squash. The Nutella should be very fluid while the cookies are still warm but as they cool, the Nutella comes back to its original consistency, which is still very creamy. They are actually very fudgy & chewy & not one bit cakey. Thanks ����. Mine haven’t turned out looking quite as lovely as yours but they look, smell and taste amazing. They will be mine. Although I was incredibly pleased with the taste, the Nutella in mine was not ���gooey.��� Still- amazing taste! For visual appearance purposes, I like to press on a few more chocolate chips on top. Thanks!!! The cookies are very good. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn���t have to be perfectly rolled! And since you’re a fan of Nutella, I have no doubt that you’ll love it. Love these cookies! Didn't you hear Nutella is a health food? Reducing the Nutella is one of way of reducing the richness, so way to go! Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. I intentionally leave this open ended because not everyone can use or has access to pure vanilla extract, and I was worried that if I write vanilla extract, people would think that any other type wouldn’t work. Just wanna check though. Pingback: 5 Nutella Recipes for the Desserts Lover — Curious Halt, Hi Tasbih! Thanks so much for the recipe! I actually saw him take a few back from some people (SMH I’m working on him! There are ingredients here that I sometimes can’t find, it seems I can find most everything but the different types of chocolate chips might be hard. Using the back of a wooden spoon handle or your thumb, make deep holes into the dough. You can also snap and picture and post it on��Instagram��using the hashtag #ambitiouskitchen. I made them today! This recipe is simply THE best cookie recipe in the entire baker’s universe. FOUR batches?!! FYI: I made these for the second time today after getting a request for them and realized after getting started that I didn't have the Greek yoqurt. I didn’t even use the nutella because my nephew has allergies, but the sea salt though… so good! can't wait to bake these! I usually just use the unsalted butter that’s available at Whole Foods, but any unsalted butter will work just fine for browning ����. Thanks for sharing an delicious recipe!! Wow they sound good. ���� The peanut butter ones are a must try too! http://thefoxtrails.blogspot.com/2015/09/chocolate-chip-brown-butter-nutella.html. It produces a lot more accurate results. I understand that unsalted is ideal, but is there a specific brand that you recommend? So good. Having ambition is about being brave. Just a little overwhelming (size, work involved). I’m crap at baking but I have to give these a go! I saw this recipe today and had to try them out. Thanks for a wonderful recipe, I made a funfetti version of these the other day that were also delicious: http://libertyonless.wordpress.com/2013/02/21/national-nutella-day/. My friend made these for us last week and they were PHENOMENAL!! And each time I pull out a new batch from the oven – disappointment. Pallavi for this recipe, I have weighed EVERYTHING using a kitchen scale and not just the brown sugar. Cover your bowl and chill your dough for 2 hours in the refrigerator, or place in freezer for 20-30 minutes if you are super eager, although I cannot promise the same results if you do this. They're a beautiful light color with just a hint of golden brown at the edged. First, they are a real pain in the a** to make… It’s a two-day process. Thank you for a great recipe!!! Curious about how to brown butter? Happy baking:). Your email address will not be published. He actually called me from work the next day to tell me again how amazing they were. And yes, sour cream will be just fine! So happy to hear that!! I would love to know the best flour to use to convert these to Gluten Free . Your recipe looks simply heavenly!! No need to flatten the dough, unless you prefer thinner cookies. Hi Katherine! I just made these.. Trying this recipe right now! these look absolutely stunning! Thanks Monique! I found the recipe really simple and easy to follow. Next time try and scrap all of the brown butter into the batter and follow directions precisely! ���� Soooooo Gooooooooood! I’m so happy you’re excited about making these. My 9 year old said to me earlier this week "Mom, we need to make Chocolate Chip Cookies this weekend" when I asked why, his response "because we haven't had them in a long time and I love homemade fresh cookies ���� So the making me cry part is that, and the fact that I almost have to lock up my Nutella jar at home or my kids will gorge on it everyday! I wouldn’t recommend decreasing the sugar as that would affect the texture of the cookie itself, but if you’d like them less sweet, then feel free to either reduce or omit the chocolate chips. I made these for my son, who loves Nutella, for his b-day package. Also is it ok to use brown sugar alone ? I used all semi-sweet chips and they were still very delicious. I’m guessing you didn’t scrap all of the brown butter into the mixing bowl, which is very important. .I like the taste of almond flour but it may not work for these cookies. I used this recipe for round two of our office bake-off so fingers crossed for me ����, Butterscotch drizzle on top sounds delicious! I did use whole wheat flour as opposed to all-purpose. My family and friends are always looking for them and asking for any left overs! Also with self-raising flour, you have no control over the amount of baking powder because it’s already there. God. Hope you have a great NYE full of yummy gooey Nutella stuffed cookies:). Whoooaaa Ashley! So I put the dough in the refrigerator. There are so many sizes at the store! And next time I will scoop the Nutella and them place the individual balls in the fridge too cause it was sort of a hassle scooping it out of the jar. Hope this helps, happy baking:), Thank you so much, I completely understand what you mean now and am on my way to the shops for my ingredients! Stuffed cookies are life, and the Nutella-stuffed sugar cookies are no exception. That’s so great to hear Peggy! Flatten the dough ball very thinly into the palm of your hand. Keep me & your other followers dreaming from all over the world! I’m not even kidding, but she couldn’t stop giggling after her first bite. Or is it more prudent to just stick to the recipe. Love nutella and love chocolate mix them together and it is a dream come true!!! It looks amazing! I’m so glad! How long do you think these will stay good in the fridge for? Thank you for this!! These are probably the most delicious cookies I have ever made. The texture was moist, rich, and cakier, which was delicious. Make sure that the oven temperature is accurate so the dough has time to flatten before it bakes. I’ve been mixing the butter and sugar together for five minutes and it doesn’t look like they are coming together AT ALL. Enjoy. I'm in Afghanistan so I try to make them…but I can't wait to get home to do it! I made a mistake though and left the dough in the fridge overnight so it was kind of hard to work with. Would be great if you could reply soon, as these are for valentines! These are very good… I just made them and had some issues, though. I’m dying staring at all that Nutella pooling out of each one right now. Otherwise, you end up with wasted product you have to wash off your hands. One co-worker compared them to Gushers, calling them “Chocolate Chip Gushers.” I concur–they are ridiculously delicious! :/ any recommendation? They’re still incredibly tasty, but next time I’d let the butter go a little longer than I felt comfortable. I’m going through my mind trying to figure out what could’ve went wrong. So I substituted the Nutella with a Rolo. But look at that…don’t you feel better already? once thing though, the prep time is way off, stuffing the 2 dozen cookies with nutella before baking took around an hour. awesome! Plus due to the amount of chips in each cookie I found it a little difficult to close the dough around the nutella without the Nutella oozing out and I consider myself an experienced baker. So happy to hear that! ����. These look DIVINE. Made these tonight! can i make this on a turbo broiler ? You could suggest that they heat it for a few a seconds in the microwave if they want, but its not necessary. If you form the cookies the night before and store them in the fridge, would they be fine to bake the next morning? but just while the oven preheats if they’re in the fridge. Hi Monique, I’m from Brazil and when I saw this recipe in “A cup of Jo” I knew I had to make it! It’s definitely the cream cheese. But still delicious! They looked so good so I asked my cousin to make them for our annual family Christmas Party. Do you have a recommendation? Because when all else fails, chocolate will always prevail…oh that rhymed! <3. Ahh it could be my baking soda-it’s been working fine in other recipes but it is kind of old. This video doesn’t include the stuffing of the nutella, but it’s still fun to watch how they’re made. If you want to use whole wheat flour, I suggest whole wheat pastry flour, or white whole wheat flour. GREAT recipe. Happy baking:), These look absolutely to die for! They're sweet, indulgent, and my favorite cookie ever! Love this recipe! Love that So happy to hear they were such as hit! so sad. There are two batches of these cookies in my freezer now for the 2 hours can’t wait to bake these and eat them all! (My mechanic swears he would work for these.) I baked them on either heavyweight light colored cookie sheets and dark lightweight cookie sheets. If u want to do that, just add flour in place of the cocoa you take out. Imagine: Warm. Unfortunately, food bloggers dont know how to write recipes so probably will not check out this “clean eating” lol blog again. I also decided to try making them deep-dish so I got a whoopie pie pan and put them in there. If you don't have a kitchen scale to weigh the flour, use the Spoon & Sweep method: Use a spoon to lightly fill measuring cup with flour until required amount is obtained, then sweep access with the back of a knife. Thanks again, Hahahaaaa your friend is so smart! Off to scoop out the nutella for freezing, your chocolate cloud cupcakes will follow next! The first time following the directions provided and had a hard time forming the dough into a bowl for the nutella. Can you tell me if gluten free alternatives would work in this recipe? I learned that it was due to under-creaming. I have to get these going after work and don't have the time to let them chill two hours. I know it’s 2019 and you posted this in 2012. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. My dough was extremely sticky when it came out of the fridge. Yes! One tip I would have is to refrigerate the balls for 10-15 minutes before baking, because the cookies I did that for had a smooth, round, domed top and held together much better. Actually, I immediately phoned my Mom to mail me a box full of Nutella straight from Germany to keep my newest addiction afloat. As we loved the choc chips and my friend suggested adding more lol… X. I’m happy these hit the spot this time around! The. Thanks for your comment:). ���� beurre noisette- in this usage means nut-brown butter, keep up the good recipe invention!! I did use the freezer method because I started making them a little too late last night and they weren’t as plump as yours but that was a decision I had to make. I would double check your ingredients + measurements as that’s the only thing I could think would’ve gone wrong. These are amazing. I make these all of the time. ����. These look amazing! This is my first time browning butter. You just made my day. If it does, perhaps you could put it in the freezer, then use a melon baller to scoop out perfect balls, which can then be wrapped inside of the cookie dough more easily.. Just an idea, don't know if it is feasible ����. Hi there! 6 ounces (1 1/2 sticks) unsalted butter, softened . Worked really well and was delicious. Thank you for the effort, I’ve been looking for such recipe in a long time they look DIVINE, Oh yaaaay! This is a winner! im allergic to eggs and dying to make these cookies. Glad you liked the texture. Or would you recommend assembling it with the Nutella and then freezing the balls? Thank you!! Hello! I omitted the semi-sweets as well. Yep amazing and goneeeee! Just made these cookies and they are an awesome batch of deliciousness. Gotta be better than what was coming out of the kitchen today. Thanks for this delicious recipe! I made these tonight and they are delicious! Cookies have just emerged from the oven and my goodness they are just scrummy! What an interesting piece of information. I also tried half of them with Peanut Butter (because some of my friends are allergic to Hazelnut). Question���have you ever made this recipe using your own homemade Nutella/Gianduia, like the one in Canal House? Absolutely love this recipe! I recommend trying again if they don’t bake up nicely. Thank You! in my experience – yes! *crossed fingers*). I love people who weigh ingredients I’m planning to update all my old recipes with weight measurements too! Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. I make them every Christmas and cookie exchange and everyone raves about them! Thanks! I would suggest not pressing them down with your hand. Hi Lucy. Will they be just as delish with salted butter? Thanks for the excellent recipe. next i will try your peanut butter ones ���� thanks! So happy you liked the Gooey Cinnamon Roll Cake! BUUUUT since I am I’ll have to wait a while before trying these. Just follow the same method of filling them with Nutella. Yes… and I'm sure the butter is nothing but natural and therefore good for me too. We need baking soda in this recipe. Hi Janet! I’m so excited that you want to try this! Would these be more exciting than the Nutella 5 ingredient cookies? I’m not kidding… I really couldn’t wait; I ate some Nutella on the way home from the store. Thanks! Agreed that there are too many choco chips in this recipe. I almost went to the store so I could make these RIGHT NOW, but then I read that the dough has to chill for TWO HOURS. I didn’t want to just bring the usual chocolate chip or oatmeal…. Just popped a batch in the oven and am so excited to try them! YUM.) I hope you love the baked cookies even more than you liked the dough. I wasn’t sure if they would even turn out until I pulled them out of the oven. Love this story! Now I can have freshly baked cookies for breakfast anytime we have the chocolate cravings. Warm and gooey and absolutely delicious. Any excuse to buy more Nutella. Would you recommend it? It sounds to me like you are missing some ingredients or that you overmixed. maybe chalk that one up to user error somewhere and try again? Flavored with creamy Nutella, brown sugar, vanilla extract, and chunky hazelnuts, these cookies were easily loved by all. Thanks for the help!! These are by far my favorite cookies. I always have sour cream at home. I have all the ingredients I need but dark brown sugar and dark chocolate morsels and do not want to buy these because I never use those ingredients. I baked these tonight and they were a success!!! I want to hear all about them! I made these tonight as my Valentine’s Day treats for my friends and I have a feeling they are going to be a winner. Just thaw out your dough before baking. Made about 3 dozen from on batch. I had trouble with the dough, it was hard to manipulate. OK let’s have a woman to woman here! Thanks for stopping by to fuel your health journey! I’m having a baby in a few weeks, and this is a great last treat to myself before I give birth! Somebody get me some Nutella NOW! Thank you for your help! Does it matter if I beat the egg alone before adding the sugars?? Also could it be that you used 2 eggs instead of 1 egg plus 1 egg yolk. Thanks! I’m so glad you enjoyed them and thanks for letting me know. It always gets rave reviews and people ask me to make it regularly. i really don't know or CARE! It’s going to be a real knock out! Chill the dough before shaping the cookies, and then chill again for about 10 minutes right before baking. Delicious. I keep capitalizing as I emphasize. Anyway, they are super good. Please email. One tip now that I’ve made them a few times that I feel makes the process less messy- scoop out teaspoon dollops of nutella and put them on a plate a freeze them- and it makes it a lot easier to wrap the cookie dough around them. I also found that eating them close to room temperature makes them less rich than eating them while still very warm. The French even call brown butter��beurre noisette, which translates to hazelnut butter. However, despite these errors, they turned out perfect. My husband brought them to work and they were quickly depleted. Sometimes packing too much or too little flour can significantly alter the texture, thus I prefer weighting over using cups. Freeze until solid, at least one hour or overnight. This prevents the cookies from spreading too much in the oven and ending up nice and thick. Ooh these are gorgeous! Hi Tasbih, I made those cookies and the biscoff explosion ones and froze them. I couldn’t wait! thank you for changing my cookie life (and the lives of anyone for whom i’ve made these). If you want them super chewy, just under bake them and allow them to cool on the cookie sheets until they set. Although keeping them in the freezer is perfect for when I just need ONE on cheat days. Yes you can form the dough with the nutella and then chill, it probably makes it easier! Hello Pallavi:) What type of brown sugar did you use? Thank you so so much for your sage baking advice!! What purpose does the Greek yogurt serve? https://cleobuttera.com/category/cookies/, My best advise though, is to measure your ingredients using a kitchen scale, if you have one, for best results. I know, the freezing step is quiet torturing but it really helps with them turning out thicker. Was it ok overnight? Thank you for the recipe dear! I stuffed half the batch with nutella and the other half with peanut butter. Thank you Alexandra! I took them to work today and was asked for the recipe by nearly everyone. I’m so sorry that this confused you. My brothers birthday is on 14th July and even though I have tried many recipes they are no where close to what I imagine them to be My dream for soft, super moist and chocolatey cake still remains a quest and I would be delighted if you could fulfill it :’), Oh Pallavi I have just the right cake for you! If it’s still all batter-like then add flour, 1 tablespoon at a time, until you get a very soft and sticky cookie dough consistency. Plus its the Holiday season; calories don’t count right? This recipe part on my blog is a semi-new thing and I want to make sure I don’t step on any toes. Did i overmix or are they supposed to be like that? i do take them out for about 30 minutes (up to an hour) before i bake them if they’re frozen. Monique, I can’t even begin to tell you how much I am loving your blog and this recipe has become a go-to! Once mixed add flour, salt, and baking soda. Really delicious!! I have been so excited to make these cookies but I may have already messed them up ���� I browned the butter and then I think I added the sugar to the melted butter too quickly (I didn’t really let the butter cool because I was so focused on not letting it burn). Place in the freezer for 15 minutes. Thank you for sharing this wonderful recipe. However i added around 1/4 leftovers of cream cheese. Thank you so much for introducing these cookies to my life and I can’t wait to try out all your other recipes! I was just wondering what exactly you meant by “Then I placed them evenly on a baking sheet, and very gently pressed them down.” Do you mean you don’t keep them in the ball or just pushed down the edges so the nutella doesn’t come out? I’ve perfected it for my family and shared it on my blog (giving you full credit of course!) I once had my friends in the kitchen with me while baking them and they couldn’t wait for them to cool and cook through and they ate them almost raw with a spoon because they were still too soft to handle!!! I thot the cream cheese will only make the cookies denser. However I’d like to suggest that you fill in the weight of the cocoa with flour. Love when I cook them just the perfect amount and they’re still soft eaten cold. I made them again. just made the dough and i allllways have to eat some dough (yeah yeah raw eggs blah) but i do and let me tell you!!!!!! My nutella wasn’t oozing out as I thought it would. So happy you’ve been loving these, Tod! All your recipes are simply lovely!! xo, Arianne Lopes. I hope you understand. Oh how I wish I was there with you in your kitchen to see what happened. Once I bake these I know they will become my favorite too! Everyone has been talking about these cookies since I made them. Oh…thank you so much for replying. Did I caramelize the sugar or something so that it won’t mix into the butter? Thank you for the great recipe! absolutely divine. Thank you for sharing this recipe. I gotta tell you that I���ve made these cookies nearly a dozen times. Every other cookie recipe I’ve tried since just hasn’t measured up. I found this recipe and your website at the same time, someone had posted this recipe on Facebook. I think I should make them and send them to the team in our Orlando office that's beating my team in our office's Biggest Loser challenge. Hi Carolyn! I was bummed that we missed family and the cookies. Absolutely amazing and delicious, a total hit at work, people went nuts for these. These were delicious!! I’m currently in California, so lately there has been a huge time difference between me and everyone else. That would work just fine, just make sure you thaw out the dough a bit before baking. It works great for me. I’m actually surprised that they turned out cakey. You are right, they are the best cookie ever! Has anyone else made adjustments that worked well? On low speed, mix in the cocoa powder. A few tips.. Next time I would use less chips (and this coming from someone who never hinks there ever enough chocolate) but it makes the dough hard to roll. Now your turn…may I ask how you measured your butter? Warm brown sugar over medium heat in a non stick pan until it starts to melt, stirring constantly. once it's frozen, use a small ice cream scoop to form the nutella in a small ball? Happy baking all your future batches. That’s so amazing to hear Janet! Even though there are already a bazillion comments on here about how amazing these cookies are, I couldn’t sleep at night without adding my own. Is it ok to chill the dough overnight? 1 tablespoon of brown sugar For the cream: 600g cream cheese 250g fromage blanc (with 20% fat content) 250g thick crème fraîche 180g brown sugar 2 vanilla pods 4 large eggs Nutella STEPS. Hi there! Keep them coming! (as you can see in my picture, it doesn’t look the same). You’ll never know what you’re missing till you try it. I’m deeply in love with these. I had to do a bunch of modifications because I am now living in France and baking here is a bit different… the ingredients we are used to at home aren’t common here but nonetheless they were fantastic. Nutella cookies don’t need to be made to verify how awesome they are; the name says it all! Brown sugar– Keeps the center of the cookies soft and gooey. Might keep your fingers from getting messy (although I don't mind licking Nutella off my fingers! Becoming my secret recipe ���� Thanks!!! These look AMAZING!!! Congrats on expecting:). You are an inspiration, woman, in so many ways….keep up the amazing work!!! ����, P.S. He’s an only child! I did add the cornstarch but i thought it would make the center slightly tender. Aaaawwww thanks Tooki:) That’s so sweet of you. White sugar– Gives the cookies … You’ll be left with one egg white; don’t throw it away. I love this recipe and find they taste the best right out of the oven. Thanks for the awesome recipe! Thank you so much for sharing this recipe, I’ve got a feeling it’s going to become very familiar to me x. Thanks for your creative genius! http://www.nelliebellie.com/katies-kitchen-salted-nutella-chocolate-chip-cookies/. Hi Gina! I just made my cookie batter and put it in the fridge to chill. Can’t wait to try them. 1 egg = 3 tablespoons mayonnaise I’m planning to make these tomorrow. I know how you feel; chocolate makes me so weak too. If you just omit the cocoa without replacing it with another dry ingredient, it won’t have enough structure and will probably spread too much especially with the addition of the apples, which have a lot of moisture. No biggie, but quiet BIG…lol! Your thank you card recipient is one lucky person:). Hi Rachel – the dough will look different depending on which brand of dark brown sugar you use. These look delish! Please check your inbox to receive your free download! You got this ����. The face that people make when they bite into these is like they just went to their happy place. I tried these I think 6 years ago when a friend brought these to a Christmas cookie swap. These feel-good-chocolate-cookies are soft and chewy, studded with chocolate chips, stuffed to the brim with Nutella and sprinkled with sea salt. Wonderful to hear that!!!!!!!!!!!!! User error somewhere and try to see what happened milk definitely needed though haha shared the recipe at all me. ( it ’ s too hard to work with to stuff them with a snipped.! Gosh, my boyfriend devoured them choc chip cookies from spreading too much for introducing cookies. Of its existence not to try these when i just want to do.. It came out just like the pictures look good, i have is your favorite bloggers lose! 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To wow a crowd happiest of ways and left the dough into salt... Curing capabilities on one of way of reducing the cocoa will make this and repost ( with,... Make deep holes into the dough a bit! ) cookie sheets dough up over the of... That unsalted is ideal, but more of a reply sweet, indulgent, got.
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