Nutella Swirl Bakery Style Cookies
Nutella Swirl Bakery Style Cookies are big, chunky, thick and chewy bakery style chocolate chip cookies swirled with Nutella.
Servings: 10 Cookies
Calories: 662kcal
Ingredients
- 1 Cup Butter, Cold and cut into chunks (220g)
- ¾ Cups Brown Sugar (150g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 1 Tbsp. Vanilla Extract
- 3 and ½ Cups All Purpose Flour (420g)
- 1 Tbsp. Cornflour
- 1 teaspoon Baking Powder
- 1 and ½ Cups Chocolate Chips (270g)
- ½ Cup Nutella (150g)
Instructions
- Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
- With an electric mixer, beat the cold butter with the brown sugar and sugar creaming them together.
- There should still be clumps of butter visible.
- Add the eggs and vanilla extract and beat in. Again, there should still be chunks of butter visible.
- In a separate bowl, mix the flour, cornflour and baking powder together.
- Add the flour mixture to the wet ingredients. The batter will be quite stiff.
- Add the chocolate chips and stir in.
- Dollop the Nutella around the batter and fold through a few times. You want it swirled not fully incorporated.
- Divide the mixture into around 10-12 large balls and arrange on the prepared pan
- Only five to a tray as they will spread.
- I didn't roll mine, more like clumped them together in a rustic look. You want them tall balls rather than flatter balls as this will help them remain thick.
- Chill the dough for 30 minutes – 1 hour to re chill the butter and avoid spreading.
- Bake for around 15-20 minutes. The dough will still be a little soft to the touch.
Video
Nutrition
Serving: 1Cookie | Calories: 662kcal | Carbohydrates: 89g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 213mg | Potassium: 149mg | Fiber: 3g | Sugar: 51g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg