Nutella dark chocolate chip cookies have the deep dark robust flavors of dark chocolate with creamy Nutella all baked into one delicious cookie.
Deep, dark, robust flavors are all about eating here in Italian. With Nutella dark chocolate chip cookies the flavors are the deepest, darkest, and robustest as you can get. They are deliciousness to the max.
I love Nutella, Italians love Nutella, and you love Nutella. So the call of love has been answered with these Nutella dark chocolate chip cookies. They are baked to a soft crispness with loads and loads of dark chocolate chips. I bet your mouth is drooling already.
To make these Nutella dark chocolate chip cookies I followed my favorite Chocolate Chip Cookies recipe but substituted half the butter with creamy Nutella. And although I call these chocolate chip cookies, in reality I used a chopped up dark chocolate candy bar, and I will tell you why. Chocolate chips are hard to find in the stores here in Sicily and dark chocolate chips are even harder.
I find using chopped up candy bars is perfect in cookies. I love the uneven flavor bursts. Sometimes you will bite into a large chunk of chocolate and sometimes the chocolate slivers accent the cookie with little bits throughout. It all just adds to more of that deep, dark, robust flavor we are talking about.
I bet you can’t wait to bake these.
Nutella Dark Chocolate Chip Cookies
- 1/2 cup butter softened
- 1/2 cup Nutella
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs
- 1 TBS vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 1/2 cups all purpose flour
- 2 cups dark chocolate chips or chopped dark chocolate candy bar
- Preheat your oven to 350 degrees.
- Cream together the butter, Nutella, and sugars in a large bowl.
- Add in the 2 eggs and vanilla, stir until combined and creamy.
- In another bowl, mix together the flour, baking soda, baking powder, and salt.
- Add your dry ingredients to your wet ingredients and stir everything together until combined.
- Fold your chocolate into the batter.
- Scoop your cookie dough into a TBS sized cookie ball on to your cooking sheets.
- Bake for 8 to 8 ½ minutes.
- Remove pan from the oven and drop pan ever so slightly onto the countertop to add the crinkle to the cookies.
- Leave cookies on baking sheet for 2 to 5 minutes to cool.
- Finish cooling on a cooling rack or plate
- Serve warm or keep fresh in an air tight container