Good old Chocolate Chip Cookies, they are always a crowd pleaser even if you have people in the crowd that claim to not really like chocolate. Ahem…Andrew Berry 🙂
I have tried a fair amount of chocolate chip cookie recipes out in my life but I have only ever written two in my cookbook, my cookbook which only the recipes I absolutely love and trust go in to and I’m super excited to add this one to it.
Normally when I make these types of cookies I only add chocolate chips and nuts, but yesterday I decided to make Nutella and Coconut Chocolate Chip Cookies. I’m talking a double hit of gooey yummy dark and milk chocolate together with a nice subtle hint of toasted coconut. These cookies came out of the oven and lasted less than half a day, in fact, they didn’t even make it within an arm’s length of a cookie jar, which I guess is a good sign.
Those of you who follow me here in blog-land will know that often the recipes I share are non-fussy and simple to navigate and this recipe is exactly that. These cookies are chewy, yet soft and full of all the right chocolate notes that will make you very very happy and perhaps slightly rounder if you’re the sole reason they never got to experience the inside of a cookie jar.
Whilst looking around and piecing together the perfect recipe I found out that to get cookies that are soft, as well as chewy, one should add Maizena cornstarch as well as take the cookies out of the oven slightly early and let them cool on the baking tray. I tried both these things out in this recipe and chewy and soft was exactly what I got!
So if you’re a fan of cookies that will make you wish you had two mouths so that you can eat at double the pace, then may I suggest giving this recipe a go. Happy baking!
Oh and just to make these treats even more decadent I went ahead and made a Chocolate Caliente or a Spanish Hot Chocolate which is rich, smooth, thick and beyond delicious. If you’d like the recipe for that too, just click here.
*I’m warning you though, this stuff is pretty addictive so I will not be held responsible if you’re waking up every day covered in cookie crumbs craving one.
· 115g unsalted room temperature butter
· 1/2 cup white sugar
· 3/4 cup light brown sugar
· 1 egg and 1 egg yolk
· 1 teaspoon Moir’s vanilla essence
· 1/2 cup of Nutella, divided in half
· 295 grams flour
· 1 1/2 teaspoons Maizena cornstarch
· 1 1/4 teaspoons baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon cinnamon
· 120 grams chocolate chips. I used Nomu’s Organic Dark Chocolate Pieces
· 120 grams chopped up Lindt Excellence coconut chocolate
- Preheat oven to 180°C and line two large baking trays with baking paper.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until smooth and creamy.
- Add the brown sugar and then the white sugar and beat on medium-high speed until fluffy and light in colour.
- Beat in egg, egg yolk, and vanilla on high speed until combined. Remeber to scrape down the sides and bottom of the bowl as you go along.
- Beat in 1/4 cup of Nutella until combined.
- Whisk the flour, cornstarch, baking soda, cinnamon and salt together in a bowl. On low speed, slowly start to mix the dry ingredients into the wet ingredients until combined.
- Add your chocolate chips/Lindt pieces and mix them in with a spatula until they are evenly disbursed. Then add the remaining Nutella which you will stir through the cookie dough again using a spatula, don’t fully mix it in as you want to be able to see some streaks.
- To make the cookies take about 1 Tablespoon of dough and roll it into a ball. The warmth of your hands will help them come together. Space them about 5 cm apart on the tray.
- Bake the cookies for 10 minutes, until they are slightly golden brown around the edges. When you remove them from the oven they will look soft in the middle. Allow them to cool for 5 minutes on the baking tray before taking them off.
- Transfer cookies to a wire rack to cool completely.