I've been in the kitchen messing about with cookie recipes again and making some tiny adjustments to my ultimate Nutella cookie recipe, turns out it was amazing as it was so I've simply added some hazelnuts to make it even better!
Nutella is one of my favourite comfort foods and I'll gladly eat it straight off the spoon, in fact I'll admit I do actually do that more often than I should do!
But its also really sweet and when I was making these my first few batches of cookies were just too sweet, despite using my favourite butter (Lurpak slightly salted, which I use in all my baking)
I tried adding additional salt to the dough but that didn't work for me, I tried with less Nutella but that just turned it into a normal chocolate cookie which wasn't what I wanted! Out of desperation I sprinkled some Ibiza sea salt (a present from my Mum's holiday) over a cooled cookie and was amazed and addicted in one bite!
For me the combination of sweet and salt is what makes this cookie far superior to any other cookie!
These cookies are so simple to make - you don't need any cookie cutters or special equipment, just use your hands to roll the a tablespoon of dough into a ball and watch as they miraculously turn into amazing cookies with a perfect cracked top!
They taste amazing... especially straight out of the oven while the swirled Nutella is still warm and the cookies are gooey - definitely my new favourite way to eat Nutella!
120g Lurpak slightly salted butter at room temperature
150g light brown sugar
100g granulated sugar
1 tsp vanilla extract or vanilla bean paste
1 egg + 1 egg yolk
300g self raising flour
1 & 1/4 tsp bicarbonate of soda
1 tsp cornflour
100g milk chocolate chips
Good quality sea salt to sprinkle
Preheat oven to 160 degrees and line 2 large baking trays with baking paper.
Beat the butter for on a medium speed until it is completely smooth.
Add the brown & granulated sugar and beat on high speed until light & fluffy.
Beat in the vanilla, egg and egg yolk on high speed until combined
Beat in 1/2 of the Nutella until it is fully combined.
Slowly mix the flour, cornflour and bicarb in until fully combined.
Add the chocolate chips and mix with a wooden spoon until they are evenly disbursed
Add the remaining Nutella and use your wooden spoon to streak the Nutella through the cookie dough - do NOT fully mix it.
Take approx 1 Tablespoon of dough and roll into a ball, place balls a few inches apart on the baking sheets.
Bake for 10 minutes, until slightly golden brown around the edges. Keep an eye on them - they brown quickly.
They will look extremely soft in the centers when you remove them from the oven - this is normal!
If they aren't flat like you'd expect cookies to be when they come out of the oven then gently press them flat with the back of a spoon.
Place cookies gently onto a cooling rack to cool completely - I use a fish slice to move them.
Before they are completely cool add a sprinkle of sea salt to the top of each one.
Want to make them in advance? The dough will freeze for 3 months so you can pop a few cookie balls in the oven for 10-12 minutes to impress any visitors with some fresh baking!
Cookies will fresh in a tin for about a week or you can freeze them for about three months. But really who in their right mind would do that?!