Tag Archives: nutella

Nutella Monster Cookies

2 May

I was itching to bake something new, and so instead of starting a new search for something, I headed to my “Must Try Desserts” Pinterest board. Ah….Pinterest. The home of ambitions, dreams, ideas – and most of all, the home of “shit I want to try/make/do but will never have the time/money/patience to do so” (harsh, but true). So – needless to say, there were plenty of recipes saved there that I have yet to find time to bake – and after careful consideration I decided to give these Nutella Monster Cookies a try

Nutella Monster Cookies
(Recipe Courtesy of Something Swanky)

Ingredients
3 eggs
1/2 c. shortening (not butter!)
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oats
1/4 tsp. salt
1 c. brown sugar
1 c. sugar
1 tbsp. corn syrup
1 1/2 c. Nutella
1 package M&Ms
1 c. dark chocolate chips

Instructions
-Using the paddle attachment in a stand mixer, combine all ingredients except for the M&Ms and the chocolate chips.
-Add in the chocolate chips and M&Ms using the lowest speed on the mixer.
-Scoop by tablespoons onto parchment lined baking sheets.
-Bake at 350 for 7 minutes. Let set and cool on the baking sheet.

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It was my little sous chef’s first time trying Nutella – he LOVED it!

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Bringing these “monsters” to life – the various stages of dough and baking 

Ok – so – truth be told – I really don’t care much for these cookies. I hate how much they spread, how crispy they are, how thin they turned out…NOT a favorite for me. The recipe doesn’t have any flour in it, and I think that’s the main issue – they didn’t stay together and rise like a “normal” cookie does

I got so mad about halfway through that I ended up adding a few cups of flour to it – helped a lot in keeping the cookies from spreading into crispy thin masses – but it sort of took some of the taste away, too

I think one of the reasons I am so irritated with the way these turned out is that I went to the store and spent money on a bunch of ingredients: Nutella, M&M’s, dark chocolate chips, extra oats, etc – and the results were just not something I really enjoyed at all. I LOVEEEEEE a huge, gooey, thick cookie – and these just did not do it for me. However, everyone else who tried them liked them – so if crispy cookies are your jam – you should give these a go!

And if you’re a Nutella lover (like me) who likes a thick, gooey cookie (like me!) – try these Soft and Chewy Nutella White Chocolate Chip Cookies

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Baking With Nutella – Soft And Chewy Nutella White Chocolate Chip Cookies

31 Aug

Ok, I’m just going to say it – I LOVE NUTELLA. I love it on a waffle, on toast, on an apple – but most of all I love it on a spoon right from the jar. It is chocolatey, smooth, and amazing, and before I discovered this recipe for Soft And Chewy Nutella White Chocolate Chip Cookies, I thought that there was NO WAY Nutella could get any better – but I was wrong. The pairing of Nutella with butter, sugar, flour, and yes- more chocolate – is a recipe for delicious success! Check out how I created these gooey, delicious cookies:

Soft and Chewy Nutella White Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

YIELD: 11 large cookies
PREP TIME: 15 minutes
COOK TIME: about 9 minutes
TOTAL TIME: about 3 hours, for dough chilling

Ingredients:
1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

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So – I went ahead and made a double batch of these – because twice as many cookies is always better, right?

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

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Oh hello Nutella dough!

3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.

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 In go the chocolate chips (yum)

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

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  Dough balls – before and after chilling

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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I can’t even look straight at this – it’s too glorious. Warm, gooey center with melty chocolate chips…this is heaven!

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I really enjoyed making these – it’s a nice break from normal chocolate chip cookies, something a little different and a LOT delicious. The Nutella doesn’t overwhelm the cookie, but you can definitely taste it. If you don’t eat them all right out of the oven, I recommend you warm them up a bit before eating – it just makes them that much better (trust me!)