It is Cookie Friday here on the blog (and hopefully all over the world), I have a lovely guest from Hamburg and there is Nutella involved! What can I say: Bazinga! ;))
It’s the end of the week (finally) and #CookieFriday is here (also FINALLY – in CAPITAL LETTERS)! ;)
I was really excited all week because I knew there was something good coming up! Nutella Double Chocolate Chip Cookies! Normally all conversation would end here and now, cause I would not be able to talk with several of those cookies stuffed into my mouth! Unfortunately I did not make them myself (yet), so there are no cookies for me :(
A fellow blogger – Jana from Hamburg – made them for Cookie Friday and just sent me the recipe and pictures. I think I should complain for not sending actual cookies along… well or I will have to make them myself – as far as I know I have all the ingredients at home :) Anyways – I am happy to have Jana as my guest (event though there are no real cookies for me) and should let her speak now…. and I will start grabbing the ingredients for the cookies ;)
Hello lovelys, I’m happy that I can be Marcs guest today. My name is Jana, living in Hamburg since 10 years and I’m baking and cooking on the Blog NOM NOMS treats of life. Since 3,5 years the blog is my baby and I’m creating vegetarian and vegan delicacies (in English, too). Salty and sweet – just as I like it. I’m sure you’ll find a lot of recipes for yourself!
Marc and I met last year through mutual blogger friends and at a group event I met him in person. I „fell“ for his, sometimes rough, charme righ away. ;) I appriciate him as a human and blogger very much. His recipes are always so delicious, that my mouth is watering and his humor is just as black as mine is. Thank you Marc that I can be your guest today!
As you know Marc loves American recipes and Nutella! That’s why I went on a search for such a cookie recipe for Cookie Friday! And I made a strike at the great US-Blog „Averie cooks“ (link). There I found these really delicious Soft Nutella Double Chocolate Chip Cookies with white and semi-sweet chocolate chips, that I brought with me today just for you! I adjusted the recipe a little, so that you can indulge the cookies vegan as well.
So heat up your oven and relish the crispy cookies! You’ll not regret it! :)
Yours, Jana
INGREDIENTS / ZUTATEN
1/2 cup (110g) butter, at room temperature
1/3 cup (85g) Nutella or any kind of (vegan) nut-nougat spread
1/2 cup (110g) brown sugar
1/4 cup (55g) sugar
1 large egg (or one tablespoon apple sauce)
2 tsp. vanilla extract (or ground vanilla)
1 3/4 cups (210g) all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 pinch of salt
1 cup (140g) white chocolate chips (or just roughly chopped white chocolate or vegan white chocolate – or just semi-sweet vegan chocolate chips)
1 cup (140g) semi-sweet chocolate chips
110g Butter (Raumtemperatur)
85g Nutella (gut durchrühren) (oder jede (vegane) Nuss-Nougat-Creme)
110g brauner Zucker
55g Zucker
1 Ei (oder ein großer EL Apfelmus)
2 TL Vanillepaste oder gemahlene Vanille
210g Mehl
2 TL Speisestärke
1 TL Natron oder Backpulver
1 Prise Salz
140g weiße Schokoladen-Chips (oder grob gehackte weiße Schokolade, vegane weiße Schokolade, oder einfach nur vegane Zartbitter-Schokoladen-Chips)
140g Zartbitter-Schokoladen-Chips
DIRECTIONS / ZUBEREITUNG
2. Scrape down the sides of the bowl if needed. Then add the flour, cornstarch, baking soda and salt and mix for a minute until everything is well combined. Scrape down the sides again and add the white and semi-sweet chocolate chips or chocolate. Then just mix very slowly until the chocolate chips are mixed in well.
3. After that form about 11 mounds of dough with the same size. Roll them into balls and flatten them slightly. Tip: Take some chocolate chips from the bottom and add them to the top of the cookie. Place the cookie dough mounds on a large plate, cover them with plastic wrap and put them in the fridge for at least two hours. You can keep them there up to five days. Don’t bake the cookies when the dough is warm. The cookies will spread and get thinner when baked. We don’t want that. :)
4. Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Then place the cookie mounds on the baking sheet, let there be at least 2 inches (5cm) of space between the cookies (you can place about 8 cookies per sheet). Bake the cookies for about 9 minutes. The edges will be set and the tops will be just set. Don’t overbake them even if they seem to be slightly underbaked and kind of glossy in the center. They will get crunchy and yummy when they cool. Let them cool down on the baking sheet for at least 10 minutes.
2. Danach den Teig von den Seiten der Schüssel mit einem Teigschaber herunterschaben. Dann könnt ihr das Mehl, die Speisestärke, das Natron oder Backpulver sowie das Salz hinzugeben. Lasst alles für etwa eine Minute mischen. Dann wieder die Seiten herunterschaben und die beiden verschiedenen Schokoladen-Chips hinzugeben. Langsam vermischen lassen, sodass die Schokoladen-Chips gut untergehoben sind.
3. Den Teig in 11 kleine Teighügel von gleicher Größe aufteilen. In kleine Bälle rollen und nur etwas plattdrücken. Tipp: Einfach ein paar Schokoladenstücke von der Unterseite der Cookies auf der oberen Seite platzieren. Die Keksteig-Hügel auf einen großen Teller oder Platte geben, mit Plastikfolie bedecken und für mindestens 2 Stunden im Kühlschrank platzieren. Dort könnt ihr sie auch für 5 Tage aufheben. Die Kekse bitte nicht warm backen, sie laufen dann auseinander und werden sehr dünn. Das wollen wir ja nicht. :)
4. Den Ofen auf 175°C (350°F) vorheizen. Backpapier auf das Backblech und dort drauf die Teighügel platzieren. Es sollten mindestens 5cm (2 inch) zwischen den Keksen Platz sein. Es passen so ca. 8 Kekse auf ein Backblech. Dann für ca. 9 Minuten backen. Die Ecken werden schon gut kross aussehen und die Mitte wird gerade richtig aussehen. Überbackt die Cookies nicht. Selbst wenn sie in der Mitte noch nicht gebacken und glänzend aussehen, werden sie später beim auskühlen schön knusprig werden. Herausholen und mindestens 10 Minuten auf dem Backblech abkühlen lassen. Erst dann servieren! :)
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Here is a version of the recipe you can print easily.
PrintSoft Nutella Double Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 9
- Total Time: 150
- Yield: 11 1x
Ingredients
- 1/2 cup (110g) butter, at room temperature
- 1/3 cup (85g) Nutella or any kind of (vegan) nut-nougat spread
- 1/2 cup (110g) brown sugar
- 1/4 cup (55g) sugar
- 1 large egg (or one tablespoon apple sauce)
- 2 tsp. vanilla extract (or ground vanilla)
- 1 3/4 cups (210g) all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 pinch of salt
- 1 cup (140g) white chocolate chips (or just roughly chopped white chocolate or vegan white chocolate – or just semi-sweet vegan chocolate chips)
- 1 cup (140g) semi-sweet chocolate chips
Instructions
- Add the butter, Nutella, both sugars, egg and vanilla extract to the bowl of a stand mixer with the paddle attachment and combine. You can use a large bowl and an electric mixer as well. Then let the stand mixer mix everything on medium-high speed until everything is smooth and combined.
- Scrape down the sides of the bowl if needed. Then add the flour, cornstarch, baking soda and salt and mix for a minute until everything is well combined. Scrape down the sides again and add the white and semi-sweet chocolate chips or chocolate. Then just mix very slowly until the chocolate chips are mixed in well.
- After that form about 11 mounds of dough with the same size. Roll them into balls and flatten them slightly. Tip: Take some chocolate chips from the bottom and add them to the top of the cookie. Place the cookie dough mounds on a large plate, cover them with plastic wrap and put them in the fridge for at least two hours. You can keep them there up to five days. Don’t bake the cookies when the dough is warm. The cookies will spread and get thinner when baked. We don’t want that. :)
- Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Then place the cookie mounds on the baking sheet, let there be at least 2 inches (5cm) of space between the cookies (you can place about 8 cookies per sheet). Bake the cookies for about 9 minutes. The edges will be set and the tops will be just set. Don’t overbake them even if they seem to be slightly underbaked and kind of glossy in the center. They will get crunchy and yummy when they cool. Let them cool down on the baking sheet for at least 10 minutes.
Notes
- Enjoy baking!