Nutella Double Chip Cookies

Hello, my name is Tina, and I am a Nutella addict. I eat it slathered on anything remotely slather-able so that it doesn’t look like I’m just eating Nutella, I order strawberry and Nutella crepes so that I can very casually suck out all the filling, and I have to stick any jar of the stuff that somehow makes it way into my shopping cart in the freezer because (1) out of sight, out of mind (sometimes) and (2) frozen Nutella is harder to eat with a spoon.

I’ve managed to kick my Nutella habit for a couple months now, but recently one of my favorite food bloggers has been posting recipe after recipe featuring Nutella baked into delectrable treats, and it’s really put my will power to the test. But finally, after seeing three consecutive posts involving Nutella cookies and mug cakes, I couldn’t take it any more.

So last night, I slunk shamefully into my kitchen, pulled the half-empty jar of Nutella out of the freezer, and whipped up a batch of Nutella double chocolate chip cookies. Nutella + butter + two kinds of chocolate chips = winning combination. I let Dan eat one while I was taking pictures, and he inhaled it in about 3 seconds flat. He actually paused his 2-hour Star Wars video game marathon to ask if there were any more cookies — if you’ve ever dated a gamer, you know that’s kind of a big deal. Yeah. These cookies are that good. Thanks, Kirbie!

Nutella Double Chip Cookies (Adapted from Kirbie’s Cravings)

Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 stick butter (melted)
– 2/3 cup brown sugar
– 1/2 cup white sugar
– 2 large eggs
– 1 teaspoon vanilla
– 1/4 cup Nutella
– 1 cup milk chocolate chips
– 1 cup white chocolate chips

Steps:
(1) Preheat the oven to 375 degrees and grease some baking pans
(2) In a large microwavable bowl, melt butter.
(3) Add sugars, eggs, Nutella and vanilla.
(4) Slowly stir in flour, salt, and baking powder. Mix until well-combined.
(5) Mix in white/milk chocolate chips.
** I found that my chips had a hard time incorporating into the batter. I think it’s because the Nutella made the batter glossier/slipperier than regular cookie batter.
(6) Using your fingers, scoop up about 1 tbsp of batter + chips, roll it into a ball, and then flatten them into the desired shape on your baking sheet.
** You can just scoop batter with a spoon, but using your fingers to control the shape makes for a prettier end result. Also, these cookies don’t spread out very much in the oven, so if you don’t flatten them out you’re going to get small domes vs. more regular cookie shape — doesn’t affect the taste, it just depends on your sense of aesthetics!
(7) Bake for about 7 minutes.
(8) Remove cookies from tray and allow to cool for a few minutes.
(9) Enjoy while warm!