Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Thick and Chewy Nutella Chocolate Chip Cookies
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- #27628
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 cups unsifted bleached all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons unsifted bleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons unsalted butter, melted and cooled until warm
3/4 cup brown sugar
1/2 cup sugar
1/2 cup Nutella
1 large egg
1 additional egg yolk
2 teaspoons vanilla extract
1 cup semisweet or bittersweet chocolate chips
1 cup chopped walnuts or pecans, optional
directions
Heat oven to 325 degrees F. Line a 20- x 14-inch baking sheet (without sides) with parchment paper.
Mix flour, salt, and baking soda together in a medium bowl. Set aside.
With an electric mixer, mix butter and sugars until thoroughly blended.
Mix in Nutella, egg, egg yolk and vanilla extract. Add dry ingredients. Mix until just combined. Stir in chips to taste.
Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface.
Place formed dough onto prepared cookie sheet, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted.
Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes).
Cool cookies on cookie sheets. Serve or store in airtight container.
added by
meriweather1
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 9, 2010
We love chocolate and nutella so decided to try these. My husband really liked them.
August 4, 2010
They didn't have a lot of flavor and came out kind of thin and tasteless.
June 19, 2010
This is an excellent recipe! I admit in my laziness I didn't really follow the awkwardly specific molding instructions, but, they still came out delicious! I am a diabetic, as well, so I substituted sugar for Splenda, and brown sugar for Splenda Brown Sugar. I also tried this with peanut butter chips and white chocolate chips. Tastes great! Easy to follow! Highly recommended.