Nutella Chocolate Chip Cookies with Hazelnuts and Sea Salt
Fans of chewy chocolate chip cookies will love these Chocolate Chip Cookies that are streaked with Nutella, studded with crunchy toasted hazelnuts and topped with flaky sea salt.
Servings: 24 cookies
Equipment
- mixer
- #40 (2 tablespoon) cookie scoop
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ¼ teaspoons baking soda
- ¼ teaspoon fresh grated nutmeg
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup Nutella
- 1 cup high quality dark chocolate chips + more for tops of cookies if desired I used Ghirardelli Bittersweet Chocolate Chips
- ½ cup toasted chopped hazelnuts + more for tops of cookies if desired
- Flaked sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda, nutmeg and salt. Set aside.
- In bowl of electric mixer, cream together butter and sugars on medium-high speed until light and fluffly, about 3 minutes. Add eggs, 1 at a time and vanilla extract; mixing well after each addition. Scrape down bowl.
- With mixer on low speed, slowly add dry ingredients. Mix until combined.
- Add Nutella by spoonful until just incorporated so it’s streaked through dough and not fully blended in. With rubber spatula, stir in chocolate chips and hazelnuts, trying to maintain streaks of Nutella. Dough will be stiff.
- Using a 2 tablespoon (#40) cookie scoop, drop dough onto prepared baking sheets, about 2 inches apart. Press down on top of cookie dough to flatten slightly.
- Bake 12 – 14 minutes until cookies are lightly browned on edges. Remove from oven and immediately sprinkle tops with flaky sea salt and stud with additional chocolate chips /nuts while cookies are warm if desired.
- Allow cookies to cool for 10 minutes on baking sheet before transferring to wire rack to cool completely.
- Store in airtight container at room temperature for up to 5 days.
Notes
- I got 29 cookies using a 2 tablespoon (#40) cookie scoop.
- Cornstarch is a secret ingredient that makes cookies soft and chewy and prevents them from spreading too much.
- Don't worry if you loose your streaks of Nutella, cookies will still taste great!
- Depending on your oven, the natural oils in the Nutella may cause your cookies to spread. Use a round cookie cutter ring, or coffee mug turned upside down over your warm, unevenly shaped cookie and swirl it around in circle so the ring/cup touches the cookie edges for a few seconds. As the warm cookie edges hit the walls of the cup, it’ll reshape the cookie into a perfect circle. Do this immediately when they come out of the oven while warm.
- Cool your cookie sheet between batches to prevent the dreaded cookie blob. If you reuse it straight from the oven, its high heat will cause the dough to spread and the cookies to fuse together.
- Ovens can vary by 50 degrees higher or lower than the desired temperature. Use an inexpensive oven thermometer to get the most accurate reading.
- When measuring flour, use the 'spoon & sweep' method: Use a spoon to fill measuring cup with flour to overflowing, then sweep with knife edge to level. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour for recipe.
- To make gluten-free, substitute King Arthur Gluten-Free Measure for Measure Flour for all-purpose flour.