These cookies are some of our new favorite! 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. 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. Try to find yourself some nice bitter sweet dark chocolate (opposed to semi-sweet chips) with at least 60% Cacao. 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. They were incredibly easy to make and dipping went quickly. Dip and lay out on parchment. Sprinkle with salt, then nuts. Let them sit for an hour or two for the chocolate to harden up. Package, give to those you love! Yay! Cookie love…I mean dang, does it get better than that?
Simple to make cookies with a sprinkle of nuts!
- 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
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.