High Altitude Chocolate Chip Nutella Cookies
Easy to make, soft, chewy, fudgy cookies made with chocolate hazelnut spread and semi-sweet chocolate chips.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Cookie Scoop with Release Lever
Ingredients
- 1 cup chocolate hazelnut spread
- 1 large egg
- ⅛ tsp coarse Kosher salt
- ¾ cup + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a bowl, use a wooden spoon to mix together the chocolate hazelnut spread, egg and salt, until well combined.
- Add the flour and chocolate chips, and stir into a dough. (It may be slightly crumbly, but will stick together when you squeeze it in your hands. If your egg is on the small side, you may not need to add the extra 2 tbsp of flour, though.)
- Use a large cookie scoop with a release lever to portion the dough into 9 balls. Space the dough balls several inches apart on the baking sheet.
- Bake the cookies for about 13-15 minutes, until the edges have set but the centers are still soft.
- Cool the cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely. While the cookies are hot, press a few extra chocolate chips on top of them to decorate.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
You can also add chopped hazelnuts to the cookie dough for more hazelnut flavor and crunch.
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