Posted by: Stephany on August 24, 2010 4:05 PM
Posted by: Joanne on August 26, 2010 12:10 PM
What would happen if I used salted butter?
The recipe would be saltier. If you use salted butter then omit the salt from the recipe. ~Garrett
Posted by: Sue on August 27, 2010 11:07 AM
Made these today and they are amazing! Wonderful flavor and texture. Thanks for sharing!
Posted by: Melissa on August 29, 2010 5:59 PM
I made these last night. We didn't have Hazelnuts since I couldn't find them at the store. So we just added extra chocolate chips! We baked them for 10 mins and they remained very soft in the middle! They turned out delicious! My husband who is picky told me today he loved them. He also suggested that I mix in some white chocolate chips. Maybe I will try that next time. Great recipe!
Posted by: Nadia on August 30, 2010 5:55 PM
I just made these, and they turned out horrible! I followed the directions to the T, so I don't know what went wrong. They were completely flat and were extremely big. Then I took them out of the oven they were all connected and smooshed together. But, I dropped the dough by tablespoons. I couldn't taste the nutella, and after I ate one I did not want another. It was a waste of my time and money. I wonder what happened?
Did you use level tablespoons? If you did a heaping tablespoon, that could easily double the size of the cookie. As for the taste, perhaps one of your ingredients was off. ~Elise
Posted by: Erin on September 4, 2010 11:17 AM
Well, I needed to drop by and say that I so loved these cookies. Even my husband loved these, the man who will *not* eat nuts!
And they were a big hit for the 2 year old, who told me that they had "big chocolate" in them :)
Posted by: Elizabeth on September 6, 2010 9:48 AM
These were so good! I already made them twice and both times they were a huge hit. One question though: is there a reason to use parchment paper instead of a greased cookie sheet? thanks.
Parchment won't give you a greased bottom for one. Also, I find it helps prevent any darkening and burning on the bottom. It also is more successful in preventing sticking to the pan. ~Garrett
Posted by: Shanon on September 7, 2010 10:17 PM
Just made these last night and they were amazing. They look just like the picture posted and taste fabulous! Not a strong Nutella flavor (fine by me), almost brownie-like in taste, crispy (yay!), but meltingly rich, and delicious with a cold glass of milk. My 8 year-old loved them also and he is picky! I did notice they spread a lot, but fortunately I spaced them about 2 inches apart, so no smooshing. Also, I would lean towards 10-11 minutes cooking time if you wanted to ensure a little more softness in the middle, but good either way! Don't be fooled by the puffy look when you pull them out of the oven; they settle down right away into bumpy splendor.
Posted by: Inga on September 10, 2010 9:40 AM
Hey! I'm going to make these cookies later on but I would like to know one cup of Nutella is equal to how many grams?
SJ, there isn't really an answer I can give to this. A cup is a measure of volume, but a gram is a measure of mass. ~Garrett
Posted by: SJ on September 11, 2010 11:58 PM
Garrett - these are fabulous! By some marvelous accident, I found myself with four large jars of Nutella and not much else in the pantry. So I made some changes based on what I had at hand - used sweetened cocoa and cut the sugar a bit, fewer chocolate chips, no hazelnuts, bit added about a cup of crunchy peanut butter. They were so good, I had to force myself to stop. Thank you!
Posted by: Frith on October 3, 2010 9:14 PM
Just a little note, these cookies were recently featured on the dessert menu's cookie plate at Grange restaurant in Sacramento. To elevate them just a bit more we toasted the hazelnuts to enhance the flavor a bit.
Posted by: Garrett on October 4, 2010 8:40 PM
Sooo yummy! I will cut the sugar a little bit next time, but other than that, these cookies were divine. I only baked them for 10 minutes and they came out soft and chewy. Thank you for the recipe!!
Posted by: Stephanie on October 18, 2010 10:15 AM
Thanks for this great recipe! The cookies are great is all respects - texture, flavor & appearance!
Posted by: Susan on October 26, 2010 11:23 AM
Oh, bliss and happiness. If anything tastes better than butter and sugar creamed together, it's butter and sugar and nutella creamed together. I have yet to bake the dough but I can't imagine anything but delicious results.
Posted by: Jane on November 6, 2010 3:25 PM
Oh, bliss and happiness. If anything tastes better than butter and sugar creamed together, it's butter and sugar and nutella creamed together. I have yet to bake the dough but I can't imagine anything but delicious results.
Posted by: Jane on November 8, 2010 6:29 PM
I made these and didn't add the hazlenuts and substituted chocolate chips for a whole bag of white chocolate chips. I also used Ghiradelli cocoa powder. They are wonderful!!! The cookie dough is a very firm consistency to work with. I used a tiny ice cream scoop to put them on parchment paper and bake. I would encourage you to try them. They would also be good with a cream cheese - powdered sugar mixture between them to make a sandwich cookie.
Thanks for a great recipe!!
Posted by: Lana on November 8, 2010 10:41 PM
Hi! I am planning to make these soon, as they look mouth wateringly delicious :D
I was just wondering, is parchment paper the same as wax paper? Thanks a bunch.
No, they are different. Wax paper will screw up your oven. You can do this recipe without it, but the cookies will brown more on the bottom. ~Garrett
Posted by: TK on November 16, 2010 9:51 AM
I hate to ask this and sound like a complete newbie, but how many jars of Nutella would be in one cup?
It sort of depends on how big your jar of Nutella is; they come in different sizes. One cup is 8 ounces. ~Elise
Posted by: tina on November 19, 2010 11:35 PM
I made these tonight and they are fantastic! This is my favorite food blog and none of your recipes have ever let me down. Thanks!
Posted by: Kris on December 4, 2010 7:57 PM
Made these tonight and ate TONS of the DELICIOUS dough. Sadly, in my cookie dough haze, I spaced out and forgot to put the dough in the fridge before baking. They came out of the oven flat as pancakes. Do you think that's why?
There are a number of reasons this could have happened. Softening butter in the microwave rather than by letting them come to room temp. can do it. So can using margarine, the oven temperature being off, humidity, altitude, etc. Without being there it is hard to say, but yes, not popping them in the fridge might be the cause. ~Garrett
Posted by: Mrs4444 on December 4, 2010 9:10 PM
These are delicious. Especially right out of the oven. Next time I may try toasting the hazelnuts, I think that can make a good thing even better.
Posted by: LAJulie on December 11, 2010 7:57 PM
These cookies are delicious! I toasted the hazelnuts in a frying pan before beginning the recipe, and cut the sugar down to 1/2 cup each white and brown, because Nutella is already really sweet.
My boyfriend who has a major sweet tooth, declared them "awesome". These will go in my Christmas cookie gift bags this year.
Posted by: Lulu on December 13, 2010 12:11 PM
I just made these and they are really delicious but mine spread (a lot). I tried making different sizes (smaller spread even more) and even chilled the last batch of dough for a while (an hour). I tried reading through the comments to see if anyone else had this problem but, wow, these cookies really generated a lot of banter! So, sorry if I am asking a question someone has already asked. Any tips appreciated!
Hmm, your oven may be running a little too cold so that the dough is spreading out faster than it can cook. I keep an oven thermometer in my oven to better gauge my oven which runs about 50 degrees hotter than it should. ~Garrett
Posted by: Erika on December 16, 2010 10:50 AM
I've been hearing so much about Nutella lately, that I bought my first jar & made your cookies today. They're delicious! For anyone out there who is intimidated by baking with all of the detailed directions, I was raised by a mother who simplified recipes, and most are quite forgiving. This one is! I blended the wet ingredients all together at high speed for 2 minutes. I then added the dry ingredients all together (no sifting) and blended at low speed. I added the chips & nuts last. I skipped the dough chilling * just spooned them directly onto the cookie sheet & cooked as directed. They came out delicious & looked exactly like your picture. So, for the lazy cooks out there, like me, give this recipe a try!
Posted by: Eileen on December 20, 2010 9:57 AM
OMG! I love Nutella and I love these cookies. We didn't have hazelnut so we did without. It was the first time my sister tried making cookies and now she is bragging that she makes the best cookies. We were making cookies for Christmas, but these were all gone in less than an hour. Everyone wanted to "test" the cookie and "something is wrong with it so have to eat another one" until it was all gone. Now I have to run out and get a bigger jar of Nutella! We ate half the jar while making it. Thank you so much. I would love to see more Nutella recipes...
Posted by: 00hmai0.0 on December 22, 2010 11:23 PM
Elise dear, I made these tonight and they were amazing! Just a note: they turned out to need 25 minutes for me in the oven - could this be because I made them bigger when I sized them on the sheet? :O
You're the best! I love your recipes and I'm your biggest fan. :D Your recipes are a staple around our house, especially for this beautiful season.
Posted by: Nikki on December 25, 2010 9:25 AM
I've made these two or three times now and they are fabulous. I also use white chocolate chips and cook for 10 min for a soft and chewy cookie with just a touch of crispness around the edges. I've used hazelnuts and walnuts--I find either to work just fine.
Posted by: Dawn on December 28, 2010 4:51 PM
LOVE these cookies! I made them as part of my Christmas cookie trays but have been making them all fall. My husband can eat like the whole batch in a couple days. SO so so good.
Posted by: Lorri on December 29, 2010 5:55 PM
I made these cookies tonight and they're really good! Mine didn't turn out crunchy, they're soft just how I like em. I didn't add hazelnuts, just some chocolate chips and they're super yummy! Thanks for the recipe!
Posted by: Brenda on February 14, 2011 6:11 PM
Ho. My. Good. Thanks ever so much for this recipe! I made them yesterday - didn't add the chocolate chips (I wanted just the Nutella taste) or hazelnuts ('cause I didn't have any at the time) and those are now my favourite cookies in the whole wide world (with your white chocolate pistachio oatmeal cookie though)! I'll definitely add some hazelnuts next time though. Thank you thank you thank you!!!! ^_^
Posted by: sun jae on February 23, 2011 1:51 AM
This was a DELICIOUS cookie. I
Posted by: Ashley on March 19, 2011 9:31 PM
Can I make them without the nuts? If so, do I need to change any measurements?
Feel free to omit the nuts. The recipe does not need to be altered. ~Garrett
Posted by: pam on April 6, 2011 2:35 PM
Yet another great, and consistent recipe from Garrett. Prepared dough as directed, and baked as directed, simply great! I had never tried Nutella, but did go right out and buy it. Dangerous stuff to just have sitting on the shelf though!
Posted by: Glynis Maruk on April 15, 2011 12:17 PM
These were delicious! My brother even enjoyed them, and he's a pretty picky eater when it comes to sweets. I had to cut down the baking time by 3 minutes - the mini batch that I had had a very black bottom with 12 minutes.
How long would the dough last if I were to freeze or refridgerate it?
A few days. You could also shape the dough into logs, wrap them in plastic wrap, and store them in the freezer. Slice and bake them as needed. ~Garrett
Posted by: Angie on April 16, 2011 12:18 PM
These cookies were SCRUMPTIOUS.
They didn't turn out like the ones in the picture - perhaps I packed the dough in too tightly while making the tablespoon drops? They ended up not spreading at all and overall keeping their half-dome shapet, which is just fine with me, but I'm wondering if anyone else had that problem? Maybe it was because I was hand-mixing my last batch of dry ingredients? (My mixer died on me, and I had about 1/3 cup of dry ingredients left, so I mixed by hand everything else.)
Either way, they were a big hit with my family and friends, and I fully intend on making these a staple at my house.
Posted by: Sakurako on April 17, 2011 12:49 PM
Cookies look fabulous, and I'm planning on making them for a school bake sale, but I need to know if I can refrigerate the dough for a few days, or freeze it prior to making the cookies? Alternately, do you think that they would freeze well? I've got commitments the 2 nights before the sale, so I was hoping to make the dough early, and then bake them up the morning of. Thoughts?
You can freeze the dough by wrapping it well in plastic wrap. As for the cookies, well, you can just pop those in an airtight container. They should keep for a few weeks in the freezer. ~Garrett
Posted by: Tina on May 19, 2011 11:36 AM
Are the measurements for the dry ingredients what I should have after I sift them or before the sifting?
The measurements should be the same, regardless. Measure, then sift for the sake of ease. ~Garrett
Posted by: Angeline on May 27, 2011 6:05 PM
Mmmmm, I love Nutella. Can I omit the nuts and to make the cookies chewy, what can I do? Thanks. I also think this would look and taste great coated with powdered sugar.
Cook them less for a chewy cookie. Yes, you can omit the nuts. ~Garrett
Posted by: Anonymous on May 28, 2011 5:05 PM
Could you please tell me how much a stick and a cup weigh in grams?
Many thanks.
There is a conversion tool on the left hand side bar of the recipe page. So you know, 1 Ounce = 28.3495231 Grams. One stick of butter is 1/2 cup, or 4 ounces. ~Garrett
Posted by: James on June 8, 2011 8:21 AM
Totally made these tonight! They are, AMAZING! However, instead of hazelnuts I used macadamias, and white chocolate chips instead of straight chocolate chips! Good recipe! Will definitely be making more of these. :)
Posted by: Heidi on June 16, 2011 6:40 PM
Oh dear sweet lord. I don't know whether to thank you or curse you for this recipe. Like a poster above, I used white chocolate chips because that's all I had on hand. I imagine they'd be even better with chocolate but they're absolutely dangerously good as it is. It's a good thing I live with family or I may have eaten a whole pan on my own.
Posted by: Jen on June 24, 2011 3:57 PM
These are good, but instead of making six dozen how can I make it to like 2 dozen? How much of each ingredient should I put into the dough?
Just split everything into thirds. The cookies and the dough can be frozen so you could also make the entire recipe and save what you don't want at the moment. ~Garrett
Posted by: alyssa on June 30, 2011 10:43 PM
Turned out great! My husband doesn't like nuts, so I omitted them and they're so soft and gooey! However, the recipe made nowhere near 6 dozen; more like 2 dozen :-)
Heather, the only way you got 2 dozen was if you made really huge cookies. I've made this recipe in restaurants and at home dozens of times and always get 6 dozen +/-. ~Garrett
Posted by: Heather on July 14, 2011 12:05 PM
Sweet. God. In. Heaven. Where has this recipe been all my life? Growing up in a firmly Sicilian family, Nutella was just a staple. I found it funny that it became the "in" thing as I got older. I cannot wait to try these! Hmmmm.... wonder if my boss will let me leave now if I promise to bring her a batch? ;)
Posted by: Becky on July 29, 2011 12:27 PM
would it be okay to use a blender? because i don't have an electric mixer.
A blender and a stand mixer are two totally different things. Just use a wooden spoon and stir the old fashioned way. ~Garrett
Posted by: yani on August 24, 2011 8:05 PM
These cookies really highlight the great taste that nutella has to offer. It doesn't matter if you like flat, chunky, chewey, soft, or flat cookies, everyone will love these! They come out perfect if you take the time scoop the cookie dought with a tbsp measure. This way it comes out the perfect size and bakes perfectly. I love these cookies!
Posted by: Anastasia on August 28, 2011 1:29 PM
Made these this summer and they turned out great! Had to adjust the recipe for high altitude (6300ft+) by changing the 2 tablespoons of flour to 2 HEAPING tablespoons of flour and some more nutella and butter for moisture. Perfect! So yummy!
Posted by: Dana on September 3, 2011 1:07 PM
These turned out so good! They're lovely dark little cookies just like the picture, and they have such a rich flavor. The chopped hazelnuts really make them stand out, and I don't normally like nuts in my baked goods. I even forgot to add the other 2 tablespoons of flour (whoops!) and they still turned out great. I found 10 minutes in the oven was the sweet spot; crispy on the edges but still a little chewy in the center. Thank you for another delectable recipe, Elise and Garrett :)
Posted by: teelaehn on September 19, 2011 4:48 AM
Could you use peanut butter in this recipe? I made the nutella cookies for my grandson he loved them, but said they would be awesome with peanut butter.
I don't know. Try it out and see how it works. ~Garrett
Posted by: elsie on October 26, 2011 7:52 PM
I liked it. I used this same recipe to make brownies and thy turned out delicious. Thank you for this recipe.
Posted by: elize on November 5, 2011 3:27 PM
I just made these cookies today and oh...my...gosh...THESE ARE FAAAANTASTIC! Mine came out flat though, is that how it's supposed to be or is it supposed to be poofy?
Posted by: Ana T on November 18, 2011 6:27 AM
I tried this recipe out and it turned out awesome! My friends are making me make more!
Posted by: Garrick Graham on November 18, 2011 6:14 PM
Every Thanksgiving I bring a dish to my family reunion, and almost every year something goes wrong with it. Operator error, I admit. Taffy apples that stick to the plate, flourless chocolate cake that sticks to the spring pan, cookies that are hard as a rock, or turn to liquid and never harden. This year however, I have a winner. Thank you so much for the step by step directions! Just what I needed. Fortuitously, I bought parchment paper instead of waxed paper, and also bought the right cookie scoop to get 4.5 dozen cookies, plus the ones I ate, and maybe I overfilled Wilton Holiday Cookie Scoop Stock # 417-320, UPC code 070896473202 a little too much. They are delicious! And I anticipate that they are so good that my beloved but carping cousins (all in fun)will be gobstopped and gobstuffed by my contribution this year.
Posted by: Kristine K on November 23, 2011 9:56 PM
I just made these for my holiday cookie boxes - DELICIOUS!!! Mine were on the bigger side, so I got maybe 3.5 dozen. I also found that 1/2 cup of nuts was just not enough, so I doubled it. Thank you for the recipe! It's awesome!
Posted by: Irene on December 23, 2011 11:25 AM
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Hmmm...I really wanted to love these because I love nutella. I was out of hazelnuts, so I stirred them up without. The first sheet was way too sweet, so I put the dough back in the fridge until I had hazelnuts. Baked the rest of them out today with the dough balls rolled in chopped hazelnuts and, while the nuts do cut the sweetness a bit, they're still on the cloying side for me. The texture is lovely, though, and my kids like them. I'd cut the sugar next time, but not sure what that will do to the texture? Or maybe add more cocoa powder?