Best 4 Thick And Chewy Nutella Chocolate Chip Cookies Recipes

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Indulge your taste buds with our delectable Thick and Chewy Nutella Chocolate Chip Cookies, a symphony of flavors that will transport you to dessert heaven. These cookies are not just any ordinary treat; they're a perfect balance of soft, chewy texture and rich, indulgent taste. Each bite is an explosion of chocolatey goodness, with gooey Nutella and semisweet chocolate chips melting in your mouth.

Our recipe includes three additional variations to satisfy every chocolate lover's desire. For those who prefer a classic combination, the Double Chocolate Chip Cookies are a timeless choice, featuring a generous amount of semisweet and milk chocolate chips. If you're a fan of white chocolate, the White Chocolate Chip Cookies offer a sweet and creamy twist, with white chocolate chips adding a touch of elegance. And for those who crave a nutty, crunchy experience, the Chocolate Chip Cookies with Toasted Walnuts combine the classic flavors with the delightful crunch of toasted walnuts.

No matter which variation you choose, these cookies are sure to be a hit. They're perfect for any occasion, from a casual gathering with friends to a special holiday celebration. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking journey together.

Here are our top 4 tried and tested recipes!

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES



Thick and Chewy Nutella Chocolate Chip Cookies image

I was looking for a good Nutella cookie recipe and found this on Recipe Goldmine. It's crisp on the outside and chewy on the inside and makes the house smell *heavenly* while it's baking. I would recommend using chopped hazelnuts instead of walnuts or pecans to enhance the Nutella flavor.

Provided by Chilicat

Categories     Drop Cookies

Time 33m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 12

2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled until warm
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup nutella
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional) or 1 cup pecans (optional)

Steps:

  • Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
  • Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
  • With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
  • Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
  • Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.
  • NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.

THICK AND CHEWY CHOCOLATE CHIP COOKIES



Thick and Chewy Chocolate Chip Cookies image

Chocolate chip cookies to die for. This is a recipe that has finally been perfected after many years of tweaking.

Provided by cubsgirl16

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 35m

Yield 30

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature
1 cup packed brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 jumbo egg
1 egg yolk
2 tablespoons vanilla extract
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.
  • Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.
  • Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 7.6 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 114 mg, Sugar 14.3 g

BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES



Best-Ever Thick and Chewy Chocolate Chip Cookies image

This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.

Provided by moose_kristi

Categories     Chocolate Chip Cookies

Time P1DT10m

Yield 24 cookies

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, European-style, room temperature (16 Tbsp)
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate, cut into chunks

Steps:

  • In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
  • In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
  • Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
  • Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
  • Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 233.2, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.8, Sodium 135.1, Carbohydrate 27.9, Fiber 2.2, Sugar 14.7, Protein 3.4

Tips:

  • Use high-quality chocolate chips: This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough: Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature for a short amount of time: This will give the cookies a chewy texture.
  • Let the cookies cool completely before enjoying them: This will allow the flavors to develop and the cookies to set properly.

Conclusion:

These thick and chewy Nutella chocolate chip cookies are the perfect treat for any chocolate lover. They're soft, chewy, and packed with Nutella and chocolate chips. They're also easy to make, so you can enjoy them anytime you have a craving for something sweet. Whether you're looking for a special dessert to serve at a party or just a simple snack to enjoy at home, these cookies are sure to be a hit.

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