Some days only a big fat chewy gooey homemade cookie will do. And if that cookie is made with Nutella and assorted dark chocolate ingredients, then all the better.
When I was a little kid, homemade cookies were a regular Saturday morning thing. Right before my mom’s weekly helmet-hairdo-shellacking appointment (think 1960-ish) she made a batch of goodies to replenish the cookie jar.
If the budget was flush, she’d make chocolate drop cookies, about two-bites big. If we were at the end of the budget, there’d be squatty little mandelbrot (biscotti). I’d like to say that the cookies lasted for days with everyone eating one or two at a time. No such luck or Emily Post behavior in our house. My older brothers ate the cookies by the fistful and I learned to be stealthy at a young age in order to qualify as a cookie-monster-in-training.
My first encounter with big fat cookies happened years later when I was a certified cookie monster. A new bakery opened near my daily trek to junior high. They made big fat, fresh-from-the-oven chocolate chip cookies just in time for the inmates to be released from classes. For a while I spent my allowance on those giant, warm cookies. But just as suddenly as the bakery had appeared, it was gone.
I never forgot that first encounter – the goodness of a freshly baked, big fat chewy gooey cookie. These remind me of that, but the big fat chocolate chip Nutella cookies might even be better.
They’re also easy to prepare and bake.
The dough can be mixed in a single bowl, with a strong wooden spoon – good for a mini bicep workout. Scoop the dough onto baking sheets and remove when the cookies are just set in the center and still chewy, gooey. These taste best fresh but will keep in a covered cookie tin for a few days. Warm them up in a low (300°F) oven for a few minutes to refresh.
That old cookie jar is long gone, and these cookies wouldn’t even fit. But I’m pretty sure my mom would be impressed – that we wait to eat the cookies until the coffee is pressed.
|Big Chocolate Chip Nutella Cookies, Gluten Free||
- 145 grams unsalted butter, softened (10 tablespoons)
- 50 grams brown sugar (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 74 grams Nutella (4 tablespoons)
- 1 teaspoon brewed coffee (decaf is ok)
- 2 teaspoons vanilla extract
- 15 grams Hershey’s unsweetened dark cocoa (3 tablespoons) (see notes)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 extra-large eggs
- 260 grams Canteen flour blend (2 cups) (see notes)
- 340 grams bittersweet or semisweet chocolate chunks or chips (2 cups)
- Preheat oven to 350°F. Line 4 baking sheets with parchment paper.
- In a large bowl with a large wooden spoon, blend butter with brown sugar, granulated sugar, Nutella, coffee, vanilla, cocoa, salt, and baking soda until combined. Stir in eggs until completely mixed in. Stir in flour until combined and dough comes away from the sides of the bowl. Gently stir in chocolate chunks.
- Scoop (generous 2 tablespoons) 7-8 cookies per baking sheet with plenty of space between them because the cookies will spread. Bake 12-14 minutes and rotate pans halfway. Look for the center of the cookie to puff slightly and the top to look a little cracked. Cool pans for five minutes and then transfer cookies to a rack to cool completely.