I’m so excited to share these Double Chocolate Nutella Cookies with you. This is the story of how they came into my life (and hopefully yours!):
Last week on the return trip from CA we broke up the 10 hr drive with a quick stop in Portland. And of course every proper Portland visit includes a stop at Powell’s Books. I had promised myself that I’d pick up a used Hershey’s cookbook the next time I went there, so I made a beeline for the cooking section and picked up a nice hardcover copy for $10. I love Powell’s!
This is a quick tangent, but I also discovered this photo in another novel I picked up:
It’s funny to think about the life of a book and the different courses it can take as it’s passed from owner to owner.
Back to the matter at hand – back at home I found a chocolate cookie recipe in my new cookbook, and decided to give it a Nutella twist.
These cookies already contained cocoa and chocolate chips, but I added a bit of Nutella to the batter.
The original recipe calls for a chocolate kiss on top, but I added a dollop of Nutella instead.
#1 Dog was extra lurky while I was making these. Sorry Woodrow, no chocolate for you!
I always get nervous making even small changes to baking recipes, but these turned out really great. Every recipe I’ve tried from Hershey’s has been a winner, and Nutella always takes things to a whole new level. I hope you can give these a try!
Double Chocolate Nutella Cookies
Makes 3-4 dozen cookies (depending on size)
Adapted from Best-Loved Hershey’s
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 cup plus approx 4 tablespoons Nutella
1 tablespoon milk
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In the bowl of a large electric mixer, beat butter, sugars, and vanilla on medium speed until well blended. Beat in 1/4 cup Nutella. Add eggs and milk and mix thoroughly.
In a separate bowl, stir together flour, cocoa, baking soda, and salt. Add gradually to butter mixture, beating until well blended. Stir in chocolate chips.
Place 1-inch balls of dough on ungreased cookie sheet. Bake for 9-10 minutes or until set.
Immediately after removing from the oven, use a 1/2 teaspoon measuring spoon to press a little hole in the top of each cookie. Add a small dollop of Nutella to each cookie. (You will need approximately 1 heaping tablespoon of Nutella per cookie sheet).
Move cookies to a wire rack to cool completely. You can use a little spoon to poke the Nutella once it’s melted a bit to smooth the Nutella center and spread it out. Cool completely, and enjoy!