I’ve been so in a cookie mood these days so I’m embracing it by testing and trying new cookies every week and this week, we’re going with Nutella swirl cookies.
It might be somewhat controversial to say but I sort of have to be in a Nutella mood to eat it. It’s not like peanut butter where anytime, anywhere I’m like YES NOW. Nutella for me is almost best enjoyed on vacation – it’s a treat and one of those things that I find more special not on my own home turf.
Still, because I somehow inherited a MASSIVE jar of Nutella from Mom’s pantry, I’m all gung ho on trying to find ways to use it because it does actually go bad eventually.
Remember that Nutella no-churn from just a few weeks ago? Right.
This time I’m taking the base from my all-time favorite chocolate chip cookie, omitting the chocolate chunks, adding in toasted pecans and swirling in some Nutella. My visiting friend actually liked the better than my fave CCC. I mean, what?!
I’m on to argue with someone praising my food, so I’ll trust her food-loving opinion on that – and leave these here for you to judge for yourself.
Nutella swirl cookies have a solid, slightly crisp base, loads of pecans and a massive swirl of chocolate hazelnut spread!
By: Chrissy
Ingredients
1/2 cup unsalted butter, softened at room temperature
2 tablespoons granulated sugar
1 cup packed light or dark brown sugar
1 large egg
1 tsp vanilla
3/4 tsp baking soda
1/4 teaspoon sea salt
1 3/4 cups all-purpose flour
3/4 cup toasted pecans, chopped
1/2 cup chocolate hazelnut spread (Nutella)
Directions
Step 1Preheat the oven to 350F. Prepare two cookie sheets with parchment paper.
Step 2In the bowl of a stand mixer, add the sugars and butter and beat about 4 minutes on high until pale yellow and well combined. Alternatively you can use a hand mixer. Add the eggs, one at a time and mix in between each incorporation. Add the salt and vanilla.
Step 3Turn the mixer speed to low- and add in the flour and baking soda and beat until just combined. Add in the nuts, give it one good blast to thoroughly incorporate them and turn the mixer back to slow. Drizzle in the Nutella to create a swirl, but not so much that you are fully incorporating it into the batter. You can also do this step by hand to ensure that you’re not overmixing in the Nutella or overbeating the flour.
Step 4Using a 2TB cookie scoop, drop onto the cookie sheet evenly spaced until all the dough is used up. You’ll get 24-25 cookies.
Step 5Bake 12-14 minutes until cookies are slightly golden. Let cool on the cookie sheets 5 minutes before finishing to cool on a rack.
Thank you, Saturday. It’s been a long week, full of “new parent” things. Now, before you people-parents get all angry, I’m not trying to minimize what you do, but I’ve learned this week that being a pet parent can be a whole lotta stressful, too. […]
