Hi, My name’s Stacey and I’m a Nutella-holic. Phew, I said it. But I feel like there’s something else I need to get off my chest while I’m at it. I have a “tendency” to consume said Nutella with a spoon (*ahem or just my finger), straight from the jar, generally in the pantry (where my son won’t see me!). Given this delicious addiction that I just can’t seem to kick, I thought it best I find another “constructive” thing to do with Nutella. You know, like turn them into Nutella Cookies!
Now I don’t actually know what it is about eating Nutella straight out of the jar, it just feels more satisfying that way I guess. Like eating an entire family block of chocolate or polishing off a bottle of wine on your own. It just makes the whole experience more enjoyable. Well, that is until I tried eating it in cookie form…
Gluten Free Nutella cookies for the win!
I was inspired to make these bad boys by a beautiful book series I read years ago. The feisty female protagonist would make batch after batch of Nutella cookies because it cured all things. (and don’t we know it!) So I knew I had to try my hand at them as well. We just won’t talk about the fact that it took me several years to actually get around to it. Now I just wished I’d conquered them earlier, I’ve been missing out all this time!!
The funny thing is there are dozens of recipes for Nutella cookies all over the web and I swear I’ve tried them all. But they honestly just taste like standard double chocolate chip cookies, which are awesome, don’t get me wrong. But really what’s the point?! I want that Nutellary goodness, I want chewy, I want deliciousness. I want to not be able to stop at one…. or nine. It was through the use of hazelnut meal that I truly brought these cookies to life. It intensified the hazelnut flavour and turned these cookies from average to truly delectable!I feel it's my civic duty to create Nutella cookies. The world needs them.Click To Tweet
Now I know not everyone is a fan of chilling cookies before they bake them, but it really does help solidify the goodness that are these. Especially since I needed the MAXIMUM level of Nutella in them and I didn’t want to have to remove any of the other “good stuff” like sugar and butter.
I also wanted them to be thin and chewy as I don’t dig those puffy biscuit creations overly much. I like a consistency that resembles Subway cookies (from what I remember) and I wanted a gooey Nutella center.
The key to getting a soft chewy cookie like this is not using the Nutella as a butter replacement or any of the other concepts I’ve read. I essentially treated it as an extra, like I do peanut butter in my peanut butter & chocolate chip cookies. Also Nutella is like a lot of natural nut butters in that it is actually fairly oily and often the oil will separate and sit on top of the jar. The best thing to do is to get a butter knife into your jar of Nutella prior to baking and give it a righteous swirl. Really give it a good mix and get those oils back in their place. Then continue as normal. Chilling the balls of choc-hazelnutty goodness prior to a quick stint in the oven just helps set the ingredients even more.
And wollah. Perfect Nutella cookie goodness. I can honestly say I’ve not met a single person who can deny these… or stop at one. Just ask my hubby’s work friends 😉
So enough nattering, let’s get into the baking!Spread love as thick as you would Nutella!Click To Tweet