Nutella Cookies Recipe
Soft, chewy Nutella cookies made with Nutella, butter, brown and granulated sugar, and a bit of cornstarch for tenderness.
Servings: 16 servings
Ingredients
Ingredients
- 1/2 cupunsalted buttersoftened to room temperature
- 1 cupNutella
- 2/3 cuplight brown sugar
- 2/3 cupwhite granulated sugar
- 1 large eggsoftened to room temperature
- 2 cupsall-purpose flour
- 1 tablespooncornstarch
- 1/2 teaspoonsalt
Instructions
Instructions
- Preheat the oven to 320°F. Line a baking sheet with parchment paper and set it aside. Ensure the butter and egg are at room temperature.
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy and well combined.
- Add the room-temperature egg and mix just until incorporated.
- Add the Nutella and mix until evenly combined, scraping the sides and bottom of the bowl as needed.
- Stir in the all-purpose flour, cornstarch, and salt until just combined; do not overmix.
- Use an ice-cream scoop to portion dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7–10 minutes, until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
- Ice Cream Scoop
- Wire Rack
Notes
It is important to use room-temperature ingredients.
The recipe specifically asks for brown and white sugar, this way we add moisture and crispiness to the cookies.
Do NOT overmix the flour as it will result in tougher cookies.
For GF cookies, just use 1:1 gluten-free flour.
The cookies are ready when the edges start to brown slightly.
The recipe specifically asks for brown and white sugar, this way we add moisture and crispiness to the cookies.
Do NOT overmix the flour as it will result in tougher cookies.
For GF cookies, just use 1:1 gluten-free flour.
The cookies are ready when the edges start to brown slightly.