Good morning friends. I hope you all had a wonderful Thanksgiving, and I hope you’re ready for holiday baking!! After a fun weekend home in NY, I couldn’t wait to get back in the kitchen and share my first holiday cookie of the season. I figured a good way to kick things off would be with some nutella cookies. Cookies that are so light, warm, and inviting, they can only be described as pillows. Wonderful little nutella pillows that you’ll want to dive right into, and never get out!
Before I get more involved with these cookies, I’d like to share some fun news with all of you! I’ll be teaching a holiday cookie class December 11th at How2heroes in Cambridge! It’s going to be a fun night out filled with cookies, boozy hot cocoa, and the best part is we get to bake together 🙂 Here’s exactly what’s involved:
- I’ll be sharing 3 cookie recipes – 2 of which are new creations – hello spiked mint milanos!
- You’ll be sipping boozy hot cocoa while you roll & scoop some cookie dough – would you expect anything else?!
- I’ll be sharing tips on how to get ahead on your holiday baking plus all my tips for cookie success!
- Learn how to put your own spin on recipes!
- You get to take home a tin of cookies!
Sound good? Fantastic, I hope to see you there! For more information on how to sign up, just click on the flyer below.
Now let’s get back to these divine nutella cookies! The cookie dough is going to be very soft from all that nutella so you have to chill it, preferably over night. Once you scoop the cookies, send them off into the oven, and about 15 minutes later you’ll have happiness staring back at you. They get slightly crisp around the edges, and they’re smooth, light, buttery, and nutella-y on the inside. I told you it’s like a big stack of nutella pillows just waiting for you to dive in…
At this point you could leave them as is, but I had to take them one step further. I had some chocolate glaze in the fridge that was eyeing me, and nutella + chocolate is always a good idea in my book. So I dipped the cookies in warm chocolate glaze, set them on parchment paper, and sprinkled them with sea salt. I really didn’t think they could get much better, but the sea salt makes the cookie! It’s like the perfect pair of earrings that completes this whole ensemble. I hope you all have a sweet day, and I hope to see you Boston area folks at cookie class!
- 8 ounces unsalted butter
- 3/4 cup light brown sugar
- 3/4 cup nutella
- 2 eggs
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 & 1/2 cups AP flour
- 4.5 ounces unsalted butter
- 8 ounces dark chocolate
- 3 Tablespoons light corn syrup
- Cream butter and sugar till light and fluffy.
- Add nutella and continue to mix.
- Add eggs and extract, mixing till combined.
- Mix in dries.
- Wrap dough in plastic wrap and refrigerate a few hours - over night.
- Scoop dough using a 1 ounce cookie scoop.
- Bake at 325 degrees for approx. 15-16 minutes rotating once halfway through.
- Melt butter and chocolate together.
- Stir in light corn syrup.
- Dip cooled cookies halfway in warm glaze, gently shaking off excess.
- Place cookies on parchment paper to set & sprinkle with sea salt.
Dough will be very soft when you make it, so you have to chill it before baking.
No need to roll cookie dough - just scoop and bake.