Nutella Choc Chunk Swirl Cookies
I’m giddy excited to say I recently joined my local bake club!
Every month there’s a new theme: this month’s was ‘nostalgia’… so I whipped out my apron at 3am, channeled my inner night goblin energy, and created this masterpiece of a cookie combo: Nutella Choc Chunk Swirl Cookies!
Inspired by my grandmother who LOVED choc chunk cookies and made them with my cousins and I every holiday (and who let us kids eat Nutella by the spoonful), I poured my deepest feelings of nostalgia into the creation of this cookie :)
They were a huge hit at the bake club and I think my nanny would be proud of these lil swirly choccy beauties :D
Ingredients
Wet
✅ 160 grams Unsalted Butter
✅ 110 grams White Sugar
✅ 150 grams Brown Sugar
✅ 1 large Egg
✅ 2 teaspoons Vanilla Extract
Dry
✅ 240 grams Plain Flour (1 cup or 4.25 ounces)
✅ 1 teaspoon Baking Soda
✅ 1/2 teaspoon Baking Powder
✅ 1/2 teaspoon Salt
Add ons
✅ 2 teaspoons Cocoa powder
✅ 50 grams Dark chocolate chocolate (save half for topping)
✅ 90 grams Milk Chocolate (roughly chopped)
✅ 2 Tablespoons Nutella
Method
1. Preheat oven to 170°C (350°F) and line two baking trays with a silicone mat (or parchment paper).
2. In a large mixing bowl, use an electric whisk on high speed to cream the butter and both sugars together (until light and fluffy which should take about 4 minutes).
3. Add the egg and vanilla extract to the bowl and whisk together on a low speed until well combined (about 2 minutes)
4. In a separate mixing bowl, mix together the flour, baking soda, baking powder, and salt.
5. Grab an additional 2 bowls (so now you have 4) and split both bowls of dry and wet into half
-Bowl 1 (250 grams dry)
-Bowl 2 (250 grams dry)
-Bowl 3 (460grams of wet)
-Bowl 4 (460 grams of wet)
6. Roughly chop up your milk chocolate and dark chocolate.
7. In Bowl 1 (dry) sift and mix cocoa powder in, then add half of the chopped milk chocolate (90 grams) and 50 grams of the chopped dark chocolate (mix with a spatula).
8. In Bowl 3 (wet) add Nutella and mix until well combined (electric whisk for 1 minute)
9. Mix bowl 1 (dry) and bowl 3 (wet) together with a spatula until just combined. Set aside.
Note: Bowl 1 + 3 are our ‘dark mix’.
10. In Bowl 2 (dry), mix in 50 grams dark chocolate chunks
11. Mix Bowl 2 (dry) and bowl 4 (wet) together with a spatula until just combined.
Note: Bowl 2 + 2 are our ‘light mix’.
12. Using a small spring loaded cookie scoop, scoop out 1 spoon of the ‘light mix’ and one spoon of the ‘dark mix’ and (using your hands) form into a balls.
13. Pop each cookie onto the lined baking trays and space them at least 2 inches apart (keep it to about 6 cookies per tray).
14. Bake in the oven for 11 minutes (or until slightly golden around the edges).
15. Once the cookies are baked (when they’re still hot), use a large cookie cutter to ‘swirl’ each cookie inside, creating a perfectly round cookie.
16. Let cookies *nearly* completely cool down on their tray (about 10 mins) before gently pressing some of the reserved chocolate chunks into the top of each cookie before they cool down completely (then move cookies to a wire rack to fully cool down - which should be another 15ish minutes).
Enjoy!
I truly hope you enjoy these cookies as much as I (and my bake club!) did :D I’d love to know if you end up making them - let me know in the comments below if you do!
❤️
🔗 HELPFUL LINKS TO STUFF FROM TODAY'S COOKIE MAKING ESCAPADES
🍪 Cookie Scoop https://amzn.to/3C0SP6Y
🍳 Aluminium Baking Trays https://amzn.to/4igfZX8
⚖️ Rechargeable Digital Kitchen Scale https://amzn.to/4fVUR6e
🔪 Glass Cutting Board https://amzn.to/3OSWw0Z
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