Nutella Sea Salt Cookies
AuthorPriyanka SivaramakrishnanDifficultyBeginnerNo-chill, Nutella chocolate chip cookies that are crisp on the outside, but soft and chewy on the inside, garnished with sea salt.
Pre-heat the oven to 350F. Line a large baking tray with parchment paper and set it aside.
In a stand mixer with a paddle attachment or in a big bowl with a hand held mixer, cream the butter for about a minute or so. Add the brown sugar and granulated sugar. Mix well until light and fluffy. Add the eggs one by one. Ensure that the first egg is well mixed and incorporated before adding the other. Add the vanilla extract.
Sift the flour, baking soda, corn starch, and salt into a large bowl. Reduce to the speed to the lowest and slowly add the dry ingredients to the wet until combined. Add half the Nutella and mix for about 5-10 seconds. Switch off the mixer.
Add the remaining Nutella and mix (with your hand) one or two times so that there are streaks of Nutella. Make sure you don't over mix (you'll notice that the dough is a little too crumbly in that case). The dough is, however, a bit crumbly, so don't panic.
To scoop, I used a one tablespoon measurement. Roll the cookie dough in your hands and shape it into a ball. Bake the cookies for 8 minutes or until the edges are a bit brown. When they come out of the oven, they will be puffed up. Take the back of a spoon and gently press down.
For extra beauty and gooeyness, place few chocolate chips on the surface of the warm cookie and press down a bit. The warmth of the cookie will melt the chocolate. Sprinkle sea salt on top.
For optimum enjoyment, get yourself a glass of cold milk.
Ingredients
Directions
Pre-heat the oven to 350F. Line a large baking tray with parchment paper and set it aside.
In a stand mixer with a paddle attachment or in a big bowl with a hand held mixer, cream the butter for about a minute or so. Add the brown sugar and granulated sugar. Mix well until light and fluffy. Add the eggs one by one. Ensure that the first egg is well mixed and incorporated before adding the other. Add the vanilla extract.
Sift the flour, baking soda, corn starch, and salt into a large bowl. Reduce to the speed to the lowest and slowly add the dry ingredients to the wet until combined. Add half the Nutella and mix for about 5-10 seconds. Switch off the mixer.
Add the remaining Nutella and mix (with your hand) one or two times so that there are streaks of Nutella. Make sure you don't over mix (you'll notice that the dough is a little too crumbly in that case). The dough is, however, a bit crumbly, so don't panic.
To scoop, I used a one tablespoon measurement. Roll the cookie dough in your hands and shape it into a ball. Bake the cookies for 8 minutes or until the edges are a bit brown. When they come out of the oven, they will be puffed up. Take the back of a spoon and gently press down.
For extra beauty and gooeyness, place few chocolate chips on the surface of the warm cookie and press down a bit. The warmth of the cookie will melt the chocolate. Sprinkle sea salt on top.
For optimum enjoyment, get yourself a glass of cold milk.