Welcome to a truly delightful culinary adventure! Today, we’re diving into the world of rich, deep, dark, and utterly amazing Double Chocolate Nutella Cookies. This exceptional recipe comes straight from one of my absolute favorite cookbooks, Sweet & Simple by Christina Lane. These aren’t just any cookies; they’re a celebration of flavor, studded generously with melted dark chocolate chunks and finished with a delicate dusting of sea salt. Perfect for those moments when you crave a sweet escape, whether you’re dunking them into a warm glass of milk, a comforting cup of tea or coffee, or simply stashing them in your apron pocket for an impromptu treat. Prepare to be enchanted by their simplicity and utterly captivated by their taste.
The Unrivaled Allure of Nutella: A Personal Fixation
My kitchen holds a secret, or perhaps, not so secret, obsession: Nutella. It’s a love affair that runs deep, manifesting in various forms – from several small jars strategically placed around the pantry to a formidable, food-service sized bucket in different stages of delicious depletion. If a new Nutella-based snack appears on grocery store shelves, consider it a guaranteed impulse buy. And if a recipe dares to feature Nutella? You can bet I’m putting it to the test.
However, my affection for Nutella comes with a discerning palate. While I adore its creamy, chocolate-hazelnut perfection, I’m tremendously picky about which Nutella recipes earn a coveted spot in my repeat repertoire. There’s no room for mediocrity when it comes to such a sublime ingredient. It must be truly extraordinary to warrant a second, or third, baking session. So, when I first laid eyes on Christina Lane’s recipe for “Easy Double Chocolate Nutella Cookies” – charmingly referred to as “Easy Chocolate Hazelnut Cookies” in her Sweet & Simple cookbook – my interest was immediately piqued. The promise of only six ingredients, with Nutella as the undisputed star, sealed its fate. I simply had to try it.
From First Bite to Batch after Batch: A Cookie Obsession is Born
The moment I pulled that first batch from the oven, still warm and fragrant, I knew I had stumbled upon something special. And yes, I confess, I devoured the entire batch myself. Don’t judge too harshly! The genius of Christina Lane’s Sweet & Simple philosophy lies in its small-batch approach. This recipe yields a modest six cookies, making my solo indulgence a perfectly acceptable, albeit swift, culinary experience. One cookie for each delightful ingredient, you might say!
The allure was undeniable. That same evening, I found myself whisking together a second batch, then a third. The next night? A quadruple batch seemed not only logical but entirely necessary. My family, with its seven members, certainly contributed to this increased demand. But there was another, equally compelling reason for this baking spree: I needed to assess their resilience. How would these delectable cookies fare on a business trip, surviving travel and a few days away from the warmth of the oven? A scientific experiment, if you will, disguised as pure cookie bliss.
Those of you with teenagers, especially if you’re familiar with my infamous doughnut bread pudding escapade, will understand the formidable challenge of keeping two tempting, deep, dark Double Chocolate Nutella Cookies just “lying around” the house. To truly test their longevity, I literally had to remove myself and the cookies from the immediate vicinity of my four cookie-loving adolescents. I’m thrilled to report that these cookies held up beautifully. Cooled overnight, they traveled like champions, and enjoying my last cookie three days after it was baked was almost as good as savoring an entire fresh batch straight from the oven. Almost.
Essential Tips for Perfect Double Chocolate Nutella Cookies
The beauty of these cookies lies not only in their incredible flavor but also in their straightforward preparation. Here are a few “Cook’s Notes” to ensure your baking experience is as smooth and satisfying as the cookies themselves:
- Effortless Mixing: Simplicity is key! All the ingredients come together in a single mixing bowl. A sturdy spatula or wooden spoon is all you need to combine them until they form a glossy, harmonious dough. No fancy equipment required!
- Optimal Spacing: When placing your cookie dough onto the parchment-lined baking sheet, aim for about 2 inches of space between each mound. This allows for proper spreading and ensures each cookie bakes evenly to a golden perfection without merging into its neighbors.
- Uniformity with a Scoop: For consistently sized and perfectly round cookies, I highly recommend using a large cookie scoop. This ensures every cookie bakes at the same rate and gives you that professional, bakery-quality appearance. If you don’t have one, simply divide the dough into six equal portions and gently roll them into balls by hand.
- Chocolate Choices: Christina’s original recipe suggests chocolate chips, but my personal preference leans towards dark chocolate chunks. The larger pieces create pockets of molten chocolate that are simply divine. Feel free to use whichever form of chocolate makes your heart sing – whether it’s chips, chunks, or even a roughly chopped bar of your favorite dark chocolate.
- The Magic of Sea Salt: Don’t skip the coarse sea salt flakes! Sprinkling them immediately after the cookies come out of the oven is a game-changer. The salt provides a crucial counterpoint to the sweetness of the Nutella and chocolate, elevating the flavors and adding a delightful textural crunch.
Your Baking Arsenal: Tools for Nutella Cookie Success
Gathering the right tools can make your baking experience even more enjoyable. While these cookies are incredibly forgiving, having these items on hand will ensure a seamless process:
- Nutella: The star ingredient! Ensure you have a fresh jar ready for action.
- Mixing Bowl: A good quality, medium to large mixing bowl for combining all your ingredients.
- Sturdy Spatula: Essential for thoroughly mixing the thick, glossy cookie dough. A wooden spoon also works wonders.
- Sea Salt Flakes: Coarse, flaky sea salt for that perfect finishing touch.
- Quarter or Half Sheet Pan: The ideal surface for baking your cookies. Choose a size that fits your oven and allows for good air circulation around the cookies.
- Parchment Paper: A must-have for preventing sticking and making cleanup a breeze.
- Medium or Large Cookie Scoop: For effortless and consistent portioning of your cookie dough.
Discovering “Sweet & Simple”: A Cookbook Review
Receiving Christina Lane’s Sweet & Simple cookbook for review was a moment of genuine excitement for me. As someone who habitually cooks in enormous quantities to feed an “army-sized” family, the concept of small-batch baking held immense appeal. The truth is, sometimes, I don’t want to dedicate two hours to baking a colossal tray of brownies just for a few bites of sweetness for my husband and me. Sometimes, a focused, intimate treat is precisely what’s called for, and this cookbook delivers beautifully on that promise.
Unpacking “The Sweet & Simple” Details:
- Visual Feast: Every single recipe in this cookbook is accompanied by a stunning, high-quality photograph. This is a huge bonus, allowing you to visualize your delicious end product before you even start mixing.
- Accessibility for All Skill Levels: The “Difficulty Level” truly ranges from easy-beginner to intermediate. These Double Chocolate Nutella Cookies are a perfect example of the effortless recipes, ideal for novice bakers or those seeking a quick win. For those looking to gently challenge themselves, Christina includes recipes requiring basic kitchen skills, such as swirling different batters or mastering a water bath technique. Crucially, her instructions are always crystal clear, making even slightly more complex tasks feel achievable.
- Commonplace Ingredients: One of my favorite aspects of Sweet & Simple is the ingredient accessibility. I didn’t encounter a single ingredient that was difficult to find at a standard grocery store. The only item that might be less familiar to some is Chambord, a raspberry liqueur used in one particular recipe, but even that is readily available at most moderately stocked liquor stores.
- Recipes Put to the Test: Beyond the Easy Chocolate Hazelnut Cookies, I’ve also had the pleasure of trying her Coconut Sugar Cookies and Peppermint Brownie Bites. Without exception, every recipe I’ve attempted has been utterly sublime, consistently yielding delicious results.
- My “Must-Try Soon” List: Honestly, I’m eager to try every recipe in this book! But my immediate short list includes the elegant Earl Grey Creme Brulee, the surprisingly simple Easy Baked Alaska, Camille’s Cupcakes, the comforting Chai Poached Pears and Cream, and a delightful Small Carrot Cake. Each one promises a unique and satisfying sweet experience.
- Unreserved Recommendation: Do I recommend this book? Absolutely, and without reservation. Whether you’re a singleton, a couple, a small family, or even a large family like mine, this cookbook offers incredible value. From personal experience, I can attest that the recipes work perfectly at their original small-batch scale, and crucially, they also scale up with remarkable ease to feed larger numbers of people without compromising on flavor or texture. It’s a versatile, inspiring addition to any kitchen.
Buy Your Copy of Sweet & Simple Here.
Easy Double Chocolate Nutella Cookies
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Rebecca Lindamood
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Ingredients
- 1/2 cup Nutella
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 cup dark chocolate chunks
- coarse sea salt flakes for sprinkling
Instructions
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Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper or a silicone baking mat and set aside. This preparation ensures easy release and quick cleanup.
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In a spacious mixing bowl, combine the Nutella, granulated sugar, and the large egg. Using a sturdy spatula or a robust wooden spoon, stir vigorously until the mixture is thoroughly and evenly incorporated, achieving a smooth consistency. Next, fold in the all-purpose flour and dark chocolate chunks, mixing until both are uniformly distributed throughout the glossy cookie dough. Avoid overmixing once the flour is added.
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Utilize a large cookie scoop to portion the dough and arrange it onto the prepared sheet pan. If a scoop isn’t available, divide the dough into six equal portions, gently rolling each into a ball with your hands. Place the cookies approximately 2 to 3 inches apart on the baking sheet to allow for natural spreading during baking.
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Bake for 10 to 11 minutes. The cookies are ready when their outer edges appear firm and slightly set, while the centers yield gently when lightly touched with a fingertip. Promptly remove the pan from the oven and immediately sprinkle coarse sea salt flakes over the warm cookies. This crucial step enhances their flavor profile. Allow them to cool on the pan for about 2 minutes before carefully transferring them to a wire rack to cool completely.
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Ensure the cookies have reached complete room temperature before moving them to an airtight container for storage. This preserves their freshness and texture.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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