Nutella Chocolate Chip Cookies with Sea salt

20150807-172607-62767192.jpgIf I were to be asked a question of “bacon or nutella?” I would absolutely answer Nutella in a split second. Why not? It’s chocolate and hazelnut. And for a sweet tooth like me, that is definitely the obvious answer.

Who doesn’t like chocolate chip cookies? Damn those addictive little sucker. Some likes it crunchy, some likes it chewy, some likes it soft. Well I like them in any ways. But if I HAVE to choose, I would say I prefer my chocolate chip cookies chewy.

For this one in particular though, I love it when it’s crunchy. Why? Because the Nutella in the middle will gives enough soft texture in the cookies (at least to me). But, however you prefer your cookies to be, this one still taste amazing anyways.

Let’s get to the making shall we?
The ingredients are:

20150808-010343-3823876.jpgEggs, chocolate chips, baking powder, salt, vanilla extract, vinegar, white and brown sugar, flour, butter and (a jar of- yes, I used a jar to make these cookies) Nutella. Also, an additional sea salt that are not in the picture (it was kind of the last minute brilliant moment thing. When I was about to bake it I was like, of course it needs a sprinkle of sea salt!!)

20150808-011122-4282194.jpgCream the butter and the two sugars together until fluffy

20150809-182334-66214445.jpgAdd in the eggs

The vinegar and vanilla, whisk together until combine.

Then whisk in the Nutella.

Lastly fold in the flour.

20150809-182956-66596497.jpgAdd in the chocolate chips (loads of it)!

I like a bit of Nutella ripple on the cookies even though I am adding some in the middle of each cookies when shaping, so I add some more Nutella and mix them in the dough but not completely combine so there are some Nutella ripples through out the dough.

20150809-183904-67144419.jpgShape the cookies into even ball of dough.

It is better to use ice cream scoop to portion the cookies but I don’t own an ice cream scooper so I just eyeball them.

This was my first batch of cookies before I decided to put some Nutella in the middle and sprinkle some sea salt on top.

But it is SO MUCH recommended! I did it on the rest of the cookie dough and I regret NOTHING!

Some people like to sprinkle the sea salt when it just got out of the oven. But I like to sprinkle them evenly before baking just because it will stick much better (less sea salt being wasted that is!).

20150809-184747-67667544.jpgBake, then cool them on a wire rack.

Mine bake for 10 minutes, at 180°C

Bake for 7 minutes for softer cookies,
10 minutes for crunchy outside but chewy middle cookies
And 15 minutes for crunchy cookies.
But of course, this depend on your own oven.

20150811-135118-49878824.jpgFor me, personally I love to dip my cookies in milk or coffee. And sure enough, I need to take a glass of milk to accompany my Nutella chocolate chip cookies

20150811-141535-51335669.jpgStack of cookies and a glass of milk… A perfect snack in the afternoon (or morning.. Or night.. Or any other time really)

20150811-143448-52488975.jpgNot it’s time to see the inside…

20150811-143550-52550598.jpgLook at that blob of Nutella! And the sea salt just balance the over all flavour! I’m in love with this cookies.

20150811-143921-52761039.jpg

Have a great one everybody!

Nutella Chocolate Chip Cookies recipe
Make about 30 cookies with approximetly 6cm diameter

Ingredients:
• 120g unsalted butter (room temperature)
• 150g dark brown sugar
• 80g white sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 large egg
• 1 egg yolk
• 90g Nutella + 100g more for swirling and the middle (optional)
• 290g all-purpose flour
• 10g corstartch
• 1¼ tsp baking soda
• ¼ tsp salt
• chocolate chips (as much as you want)
• sea salt to sprinkle on top (optional)

How to make:
1) Cream the butter, then add in the brown and white sugar, continue to beat until fluffy.
2) Add in the vanilla, vinegar, egg and egg yolk then mix until incorporated. Then add in the 90g of Nutella, mix.
3) Sift in the flour, cornstarch, baking soda and salt, mix until dough is form or until completely incorporated.
4) Mix the chocolate chips into the dough, then swirl in about 70g Nutella through the dough (optional, but recommended!)
Bake the dough right away, or keep in the fridge (it will stay good in the fridge until up to a month).
5) On a parchment paper, make dough balls about the size of a pingpong ball (around 25g each), make a dent in the middle then add a blob of Nutella. Sprinkle with sea salt.
6) Bake for 7-15 minutes (read above for best time to get it out for your cookie preference) at 180°C or 350°C
7) Let cool on a wire rack for at least 5 minutes before eating

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