Can chocolate chip cookies BE any better?!? Well, yes.. yes they can! Just add Nutella!!! This recipe for Hazelnut and Milk Chocolate Chip Cookies are the stuff dreams are made of; chewy, soft cookie dough with ribbons of hazelnut spread and melty rich Nestle’s TollHouse Chocolate Chip Morsels! Only one problem- how can you possibly resist a second?
Yes, I know the thought of these babies is already making you salivate! Honey, I don’t blame you, that was my reaction when I found this recipe on Sally’s Baking Addiction!
After reading the recipe directions, I experienced very little hesitation as i instantly know these cookies would be a slam dunk. I immediately started sifting through my cabinets to gather all my ingredients! Which, by the Grace of the Almighty, I had in all entirety.
These amazing cookies are basically a chocolate chip cookie, but with the irresistible hazelnut spread called Nutella swirled in, which yields a dangerously delicious cookie that is about as addictive as crack! …I’m guessing.
Very rarely do I eat TWO cookies in a row, and I will shamefully admit- that by the end of the night my cookie -eating- self -sabotage count tallied up to THREE! Oh the shame!
Try them for yourself… I dare you to not go for a 2nd… or 3rd!
Hazelnut and Milk Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup Nutella divided*
- 2⅓ cup all-purpose flour spoon & leveled
- 1¼ tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1¼ cup milk chocolate chips morsels divided
Instructions
- Preheat oven to 350°F . Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color.
- Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup of Nutella until combined.
- Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined.
- Add 1 cup of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. My oven has hot spots and yours may too- so, be sure to rotate the pan once during bake time.
- The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
- As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
