These are what I tend to think of as ‘bakery style’ cookies: super sized, chewy and packing a pretty hefty sugar punch. In other words – awesome!
It occurs to me as I write that these would be even better with the addition of some roughly chopped blanched hazelnuts thrown into the dough; Nutella and hazelnuts are, after all, a very happy partnership.
Best served with a tall glass of milk, and in single portions ….
Nutella Milk Chocolate Chip Cookies
Makes around 15 enormous ‘bakery size’ cookies
- 120g strong white flour
- 120g plain flour
- 3/4 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 142g unsalted butter, at room temperature
- 142g light soft brown sugar
- 113g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 6-8 tablespoons of Nutella
- 200g milk chocolate chips
- Sea salt, for sprinkling
Sift together the plain flour, strong white flour, bicarbonate of soda, baking powder, espresso powder and salt into a large bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the egg and mix well then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips then drop the spoonfuls of Nutella over the dough and ‘cut’ in in with a large metal spoon (you want a sort of marbling effect so don’t over-mix it).
Cover the dough and refrigerate for at least 24 hours and up to 72 hours (the longer you leave it to chill, the better the flavour will be).
When ready to bake, preheat oven to 180C/170FAN. Line a baking tray with baking paper.
Scoop balls of dough with a medium ice cream scoop (as a rough guide, about the size of tennis balls) and place on the baking sheets, spaced out well. Sprinkle lightly with sea salt and bake until just golden brown in places but still soft (this took 11 minutes in my fan oven). Always err on the side of caution as the cookies will continue to bake when removed from the oven. Allow to cool on the tray for a few minutes to firm up, then transfer the cookies onto a wire cooling rack and leave to cool (if you can!).
Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time).
Store leftover cookies in an airtight container at room temperature for up to 3 days. If freezing, let cool completely then pack into freezer bags.