Whole Wheat Chocolate Chip Cookies with Nutella®

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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.



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 350oF 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. Print this Recipe

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