Nutella Chocolate Chip Cookies
This is the best recipe I found for cookies! Soft, chewy and hard to stop eating. I make them every day I'm off work! Everyone should try this at least once.
This is the best recipe I found for cookies! Soft, chewy and hard to stop eating. I make them every day I'm off work! Everyone should try this at least once.
- Carbohydrate 40.6556284145342 g
- Cholesterol 110.793333350539 mg
- Fat 14.8675586600066 g
- Fiber 1.34269861240112 g
- Protein 6.05901667441807 g
- Saturated Fat 9.52940721461582 g
- Serving Size 1 1 Serving (90g)
- Sodium 2530.27292231528 mg
- Sugar 39.3129298021331 g
- Trans Fat 1.26409420527675 g
- Calories 321 calories
Step-by-step
- Preheat oven to 325F or 160C
- Mix flour, baking powder and salt into a bowl.
- In a separate bowl stir butter and one egg.
- Then add: sugar, brown sugar, 2nd egg, vanilla extract, nutella spread
- In that order, mixing after each ingrediant.
- After mix is smooth, add in the flour mixture a little at a time, stirring.
- When all of the flour mixture is added, then add in the chocolate chips and stir well.
- Scoop a spoonfull onto a baking sheet (about 12 cookies on a sheet) and bake for exactly 12 minutes.
- Makes 3-4 batches.
- Enjoy!
Swapping unsalted butter for clarified butter alters hydration levels significantly, yielding a crisper edge and a denser crumb. Hazelnut and cocoa spreads entered commercial markets long before modern home bakers integrated them into drop cookies, initially serving as a clever ration-stretching workaround during periods of cocoa scarcity in mid-century Europe. Combining high-fat cocoa spreads with standard chocolate chips creates a dual-texture profile where emulsified oils from the spread soften the surrounding starch molecules.
The Science of Second-Day Textures
Resting baked goods in an airtight container for twenty-four hours allows moisture migration between the high-sugar dough and the surface fats. Granulated and brown sugars draw ambient humidity from the environment, softening the interior structure while retaining a distinct outer shell. Baking at 325 degrees Fahrenheit ensures proteins coagulate slowly enough for the spread's vegetable oils to integrate without separating completely into grease pools.
- Bake for exactly twelve minutes to prevent the interior from drying out completely.
- Store baked batches at room temperature for up to three days inside a sealed container with a slice of plain white bread to regulate moisture.
- Cool dough scoops completely on wire racks before transferring them to storage vessels to stop condensation buildup.
