Ingredients
- 1 1/4 cups Nutella (one 13 oz jar)
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semi-sweet chocolate chips
- 2 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat together Nutella, eggs, and salt until smooth using an electric mixer.
- Reduce mixer speed to low and gradually add flour. Mix until just combined.
- Fold in chocolate chips with a spatula. Do not overmix.
- Use a 1.5 tablespoon cookie scoop to portion dough into balls. Place them 2.5 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and centers appear slightly underbaked.
- Let cookies cool completely on the baking sheets before transferring or serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze cookies in layers with parchment or wax paper between them. Thaw at room temperature for 15–20 minutes before serving.
- Do not overbake—the centers should remain slightly soft for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 167
- Sugar: 12g
- Sodium: 61mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.01g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 14mg
