Hazelnut happens to be one of my favorite flavors, and Nutella® is among one of my favorite ways to enjoy it. I love to slather this chocolate hazelnut butter on whole wheat toast, drizzle it into my steel cut oats or swirl a spoonful into plain yogurt. The combination is simply heavenly. When I came across this recipe for chocolate chip cookies (one of my other favorite foods) that incorporates both Hodgson Mill Whole Wheat Flour and Nutella®, I knew I had to make it.
These Whole Wheat Chocolate Chip Cookies with Nutella® turned out fantastic. They’re chewy on the inside and crispy on the outside with lots of chocolate chunks and hazelnut flavor throughout. I like the added texture the Hodgson Mill Whole Wheat Flour gives these cookie. They’re a little more filling than your average cookie, so it’s much easier to stop at one instead of eating two or three. Plus, by adding two full cups of Hodgson Mill Whole Wheat Flour into the dough, you’re getting all of the benefits of whole grains in a tasty treat that even the tiniest cookie monsters in your house will happily gobble up – my children included.
Hodgson Mill Naturally White Flour, Hodgson Mill Whole Wheat Flour, Nutella® and chocolate chunks – need I say more? With these ingredients we’re off to a great start.
To begin, cream the butter and both sugars together until light and fluffy – about 3 minutes.
Next, mix in the eggs and vanilla extract.
Add the flour, baking powder, baking soda and salt to the butter/sugar mixture and mix just until combined.
Stir in the chocolate chunks.
It’s Nutella® time!
Gently stir the Nutella® into the cookie dough, being careful not to mix it in too much. Big swirls are what we’re going for.
If ever there was cookie dough to snitch a sample from, this would be it.
Scoop out generous tablespoon-sized portions of dough onto lined baking sheets.
Then give each dough ball a small sprinkle of coarse-grained sea salt. You can just see the shiny bits of salt on this dough; a little bit goes a long way. This step is optional, but highly recommended. I love how the addition makes for a delicious salty-sweet combination.
Bake the cookies in a 350oF oven for 8-10 minutes or until lightly browned around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheets for 10 minutes.
After 10 minutes, remove the cookies to a wire rack until completely cooled. Cookies can be kept in an airtight container for up to three days.
This recipe for Whole Wheat Chocolate Chip Cookies with Nutella® makes a whole slew of cookies (approximately three dozen), so you’ll have plenty to share with your family, neighbors or co-workers. I would be willing to wager that more than one of your lucky recipients will fall in love with how the addition of Hodgson Mill Whole Wheat Flour and Nutella® make these cookies taste. My family thought these cookies were great and I was thrilled to have another way to make a sweet treat healthier by including whole grains – the Nutella® doesn’t hurt the likeability factor, either.
Pour a tall glass of milk and take a moment to enjoy a Whole Wheat Chocolate Chip Cookie with Nutella®. The cookie monster in you will be a very happy monster indeed. Enjoy!
Whole Wheat Chocolate Chip Cookies with Nutella®
In a large bowl, cream the butter and both sugars together until light and fluffy – about 3 minutes. Add the vanilla and eggs; mix well. Add the flour, baking powder, baking soda and salt. Mix on low speed until just combined. Stir in the chocolate chunks. Gently stir in the Nutella® until it is swirled throughout the dough, being careful not to over-mix. Scoop out generous tablespoon-sized portions of dough onto lined baking sheets. Lightly sprinkle each ball of dough with sea salt and then bake in a 350o
F oven for 8-10 minutes or until the edges are lightly browned. Allow the cookies to cool for 10 minutes on the baking sheets and then remove to a wire rack to continue cooling. Cooled cookies can be stored in an airtight container for up to three days.
Makes approximately 3 dozen cookies.