For loyal E&T followers, you might remember this gem from yonks ago. However, I recently whipped up a batch of these for a baby shower and everyone went nuts over them. THEY ARE SO GOOD. So, I’m just rehashing this recipe for you all so that you can once again drool at the amazingness of these cookies.
A chocolate chip cookie. On top of another chocolate chip cookie. With Nutella sandwiched between them. With a touch of sea salt on top.
Are you salivating and your stomachs’ growling? That would be a normal reaction, don’t fret. It would be abnormal if you weren’t presenting these symptoms.
These pretty much Nutella sandwich cookies are possibly one of the greatest cookies I’ve ever made, and ever eaten too.
The recipe comes from my gorgeous friend and baking extraordinaire, Maddie, whose blog I can’t link you to because she does not have a blog, despite my telling her almost a million times she needs to make one.
I did change her recipe slightly only for the fact I didn’t have all the ingredients. I only had 250g of chocolate chips (the recipe specified 500g), and 250g of chocolate buttons. So I used both. I actually loved the addition of the chocolate buttons (but cut them in half) because every now and then you bite into a big chunk of chocolate which is just amazing, of course.
Also beware, since it is pretty much two cookies in one, make sure you make each half (the top and bottom cookie) quite small, otherwise you get giant cookies like I did. But I mean, giant cookies are incredible. So do it however you want!
Mothers, sisters, fathers, brothers, grandpas, grandmas, aunties, uncles, cats, (not dogs), birds and everyone in between will love these. Nay, will adore these cookies. Will want to marry these cookies. Trust me.
225g butter, softened
1 cup white sugar
1 cup packed brown sugar
10mL vanilla extract
3 cups plain flour
1tsp baking soda
10mL hot water
1 tsp salt
250g chocolate chips + 250g chocolate buttons (cut in half)
1 tub of nutella
Sea salt (for sprinkling)
1. Preheat oven to 175°C
2. Cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time and then stir in the vanilla. Dissolve the baking soda in the hot water. Add to the batter along with the salt. Stir in flour and choc chips
3. Roll batter into SMALL balls and split them in half. Flatten one of them and dollop a teaspoon of nutella in the middle. Using the other half of the ball, flatten in your hand and cover the Nutella.
4. Repeat until all the dough has been used.
5. Bake for about 10-15 minutes in the preheated oven, or until the edges are golden brown.
6. Sprinkle with sea salt straight after removing them from the oven
Good thing I’m typing and don’t have to verbally tell you all how they are since my mouth is a little occupied by the cookies …
I really wish I could send out a basket of these to every person in the world because I am pretty sure they would generate world peace. Maybe. Or maybe not. But they will definitely make you extraordinarily happy for the 5 seconds you’re eating them.
I say 5 seconds because they’re so scrumptious they will be in your stomach after 5 seconds. Seriously.
Beautifully sweet and soft chocolate chip cookies that are only heightened in taste and texture by the creamy Nutella. The added sea salt on top is a great contrast with the super sweet cookies. The sea salt is definitely optional if that’s not your kind of thing.
But it really should be your kind of thing.
Ok now run to the shops, get the ingredients, and start baking!