Nutella & Sea Salt Cookies

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies Nutella Chocolate Chip CookiesI’m currently writing this whilst Storm Dorris thrashes around outside and wishing I had made them today rather than a couple of week ago- there’s something so cosy about baking-and obviously the sweet treats that come from it! (Look at me, classic Brit- talking about the weather!)

There’s also something about Nutella that is so irresistible- at school we would vie for packets to put on our toast at break time, now a days I sandwich it between crackers and struggle to stop at one. Even an infographic I saw recently showing the ingredients of Nutella as a cross section of the jar isn’t enough to put me off. SO, if we’re gonna eat it we might as well go big- why not fill a cookie with the good stuff? Nutella Chocolate Chip Cookies Nutella Chocolate Chip CookiesNutella Chocolate Chip Cookies

INGREDIENTS:

  • 200g Milk Chocolate, broken into chunks
  • 100g Butter
  • 100g Soft Light Brown Sugar
  • 120g Caster Sugar
  • 1 Egg
  • 225g Self-Raising Flour
  • 175g Nutella
  • A few pinches of sea salt

METHOD:

  1. Pre-heat the oven to 180°C/160°C Fan
  2. Cream the butter and sugars together in a large bowl
  3. Add the egg and continue to mix
  4. Add the flour and mix until combined
  5. Add the chocolate chips and mix until evenly distributed throughout the dough
  6. Add 50g of the Nutella and swirl it through the mixture- I find using a knife and cutting motions work best!
  7. Grease and line a baking tray (or two if you’ve got a spare- it’ll make the process faster!)
  8. For each cookie, scoop a spoonful of mixture and then flatten it between your hands
  9. Add a large tea spoon of Nutella to the middle and then fold the dough around the Nutella making sure there’s no gaps
  10. Place on the baking tray and then flatten slightly with the palm of your hand then sprinkle a tiny pinch of sea salt over the top
  11. Pop into the oven and bake for 10 minutes, until the cookies are lightly golden on top- they probably wont look/feel like they’ve been in long enough but I promise they have!
  12. Leave each batch on the tray for another 10 minutes to firm up before moving to a cooling rack

A few tips: 

  • The Nutella to go inside the cookies is a lot easier to handle if it has been in the fridge for a couple of hours whilst the Nutella to swirl through the mixture is better at room temp, so I tend to weigh out 125g of Nutella in the morning I plan to bake, pop it in a bowl and cover it with cling film so that it hardens slightly.
  • If you think the cookies could do with a little more salt (it’s all down to personal preference!) then sprinkle some more over the top as soon as you remove the cookies from the oven- I tend to do this but I’m a salt fiend.

Nutella Chocolate Chip CookiesWhat’re your favourite Nutella recipes? I can’t wait to slather it over pancakes next week; I wait all year for the opportunity! (That’s definitely not true but who doesn’t love an extra excuse to indulge?!)

Tara xo

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Nutella Chocolate Chip Cookies