These cookies are some of our new favorite! Â The nutella adds a nice , not too sweet taste and the chocolate dip and sprinkle of salt give it another layer of flavor!
These easy to make cookies are sprinkled with a touch of salt. Â I used Kosher but I like the idea of a nice finishing salt if you have some hanging around.
Chocolate for dipping – this is where we need to be a bit picky. Â Try to find yourself some nice bitter sweet dark chocolate (opposed to semi-sweet chips) with at least 60% Cacao. Â This is not an overly sweet cookie and the high quality chocolate really sets the whole thing off.
I doubled the recipe for gifts and got about 5 dozen. Â They were incredibly easy to make and dipping went quickly. Â Dip and lay out on parchment. Â Sprinkle with salt, then nuts. Â Let them sit for an hour or two for the chocolate to harden up. Package, give to those you love! Â Yay! Â Cookie love…I mean dang, does it get better than that?
Chocolate Dipped Nutella Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup Nutella
- 2 cups all-purpose flour
- 1 tsp . baking powder
- 1/2 tsp . salt
- 8 ounces dark chocolate chips I used Ghiradelli 60% Cacoa Bittersweet Chips
- 2 tsp . vegetable oil
- 1/2 cup chopped pecans
- Salt for sprinkling I used Kosher but a finer sea salt would be nice
Instructions
- Using an electric mixer or Kitchen Aid, combine the melted butter and sugars. Add the eggs and vanilla, mixing until combined. Warm the Nutella in the microwave for about 20-30 seconds. Then slowly pour it into the bowl, stirring until it’s well incorporated.
- Stir in the flour, baking powder and salt until well blended. Cover the bowl with plastic wrap and chill for about 1 hour in your refrigerator.
- Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper or Silpat. Form the chilled cookie batter into balls, using about 1 1/2 to 2 tablespoons of batter for each cookie and place them 2" apart on your prepared baking sheet. Bake for 12-15 minutes. The centers should look slightly underdone and the edges should be firm.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to continue cooling.
- Once the cookies are completely cooled, you can dip them in chocolate. Pour chocolate chips into microwave safe bowl. I use a 4 cup Pyrex measuring cup. Microwave on high for 40 seconds and stir. Continue to microwave for 15 seconds intervals, stirring in between cycles until chips are melted. Add 2 tablespoons vegetable oil to chocolate and mix well.
- Dip the cookies halfway in the melted chocolate, scraping any excess off the bottom. Place them on a piece of wax paper. Once all the cookies are dipped, sprinkle the chopped nuts over the dipped half of the cookies. Garnish with a small pinch of salt.
- Let the chocolate set before serving or storing. Cookies can be stored in an airtight container at room temperature for about 1 week.
Nutrition
Adri says
These look great. Nutella treats are always a terrific treat. I hope you had a wonderful holiday, and I send my warmest wishes for a fab 2015!
Pat says
These cookies look amazing! I have avoided the cookie-making process all season….until yesterday then it all fell apart. Don says, “When are you going to make some Christmas cookies, Pat”?, so I searched out my recipes and made an outrageous shortbread, peanut butter, caramel and chocolate cookie bar, plus Dahn’s salted chocolate fudge cookies. Just what I need for my butt. I will check out that Whole 30 web site but I’m skeptical….no wine? I’m a wimp.. Merry Christmas to you and your family. 🙂
Thalia @ butter and brioche says
Anything with nutella is an instant winner in my books. I definitely need to make these chocolate dipped nutella cookies – they look wickedly delicious!