Nutella Swirl Cookies

Nutella Swirl Cookies - made dough March 31, 2018, adapted from Sally's Baking Addiction

My favorite cookie with Nutella swirled in is the Almond Butter and Nutella Swirl Cookies. I’ve also swirled Nutella into chocolate chip cookies with great success. So I don’t know why it didn’t occur to me earlier to make a Nutella cookie and swirl Nutella into that. Genius, right?

Well, it was Sally’s Baking Addiction that was the genius since it’s her recipe. I did go rogue though and omitted the chocolate chips because I didn’t want a Nutella-swirled chocolate chip cookie (done that) but a purist Nutella cookie with Nutella swirls. What’s not to love?

It worked beautifully in this cookie. You want to be generous with the dollops of Nutella that you drop on top of the mixed cookie dough. I dollop all over the top of the dough in the bowl, scoop out generous dough balls with large splotches of Nutella then once that top layer of dough is scooped out, I drop more  Nutella over the remaining dough and repeat the process. No being stingy with the Nutella. Although do try to tuck most of it inside the dough ball because you want liquidy Nutella in each bite of the cookie.

Without the swirls in the cookie, I’m not sure how Nutella-y this would be since the ¼ cup mixed into the dough itself doesn’t impact a strong Nutella flavor. But that’s why we dollop. Also, I’m glad I omitted the chocolate chips. I wanted the soft, fudgy texture that goes with soft, flowy Nutella without the interference of the more solid chips. Goal unlocked.

1/2 cup unsalted butter, softened

3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1/4 cup Nutella
2 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup Nutella for dolloping into the dough

1. In a large bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy. Add brown sugar and granulated sugar; beat on medium high until light and fluffy. Beat in egg, egg yolk and vanilla until combined, scraping down sides of bowl as needed. Beat in 1/4 cup Nutella until combined.
2. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. Gradually add to wet ingredients until just combined. Do not overmix. Dollop Nutella in large spoonfuls over dough and fold just enough to mix in the Nutella and leave large swirls. Scoop into golf-ball size dough balls. Cover and chill or freeze for several hours or overnight.
3. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 10 minutes or until edges are golden brown and middles no longer look wet. Cool for 5 minutes on cookie sheet then remove to wire racks to cool completely.