Nutella Choc Chip Cookies
These cookies be crack.
Perfected from a jumble of old Nutella Chocolate Chip Cookies recipes that I’ve grabbed from girlfriends and gurus.
The sea salt is the best part because it cuts through the acres of chocolate with a nice savoury bite.
Often I only dust half the batch because the kids prefer them straight up.
There’s nothing remotely healthy about this cookie.
It’s just an addictive, over-indulgent, crowd-pleasing trip down Sugar Street.
Serve warm with milk.
NUTELLA CHOCOLATE CHIP COOKIES.
150g butter (softened)
1 cup brown sugar
2 tablespoon caster sugar
1 ½ cups plain flour
1 teaspoon baking powder
250g chocolate chips
sea salt for sprinkling
Preheat oven to 170°C. Cream the butter and sugar until the mixture becomes pale and light.
Add the egg, vanilla extract and beat well. On a low speed, fold in the choc chips, flour (sifted), baking soda and baking powder.
Take a tablespoon of dough, roll it into a ball and then flatten it into the palm of your hand. Add a teaspoon of Nutella into the middle and then roll it back up into a ball.
Place the cookies on baking trays and squash lightly with the back of a fork. Next sprinkle each one with a little sea salt.
Bake until cookies for about 12-14 minutes or until cookies are golden. They should come out still soft and harden as they cool.