Nutella Brownie Cookies

No ratings yet

These Nutella Brownie Cookies are literally Nutella in a brownie! Simple, quick, and fudgy, these will satisfy all your Nutella cravings!

Prep Time15

Cook Time12

Course: Dessert

Servings:

Calories: 227kcal

Ingredients

100 g granulated sugar (½ cup)
100 g light brown sugar (½ cup)
2 medium-sized eggs
½ tsp. vanilla extract
76 g unsalted butter (approx. ⅓ cup), room temperature
190 g Nutella (approx. 6.7oz)
175 g all-purpose flour (approx 1⅓ cup + 1 tbsp.) + extra as needed
25 g unsweetened cocoa powder (¼ cup)
¼ tsp. salt
1 tsp. baking powder
¼ tsp. corn starch

Instructions

Preheat the oven to 175°C (350F) and line two large baking sheets with parchment paper. Make sure to have all ingredients ready and oven preheated as these brownie cookies require quick preparation and baking for best results.
Sift and mix flour, cocoa powder, baking powder, corn flour, and salt in a mixing bowl and set aside.
Place granulated sugar, brown sugar, and eggs in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for at least 5 minutes. In the meantime, melt the butter.
Melt butter in a medium-sized microwave safe bowl. Whilst butter is still hot, stir in Nutella (a few tbsp. at a time) until combined. Allow to cool at room temperature for 2 minutes.
Add Nutella-butter mixture and vanilla extract to mixing bowl containing the mixed sugar and egg mixture and mix for another 2 minutes on medium speed.
Add dry ingredients and mix on low speed until just combined. Mixture should be thick and gooey, but not too runny. If mixture is too runny, add 2-4 tbsp. of sifted flour and combine.
This step must be done immediately after finishing the brownie cookie batter, as quickly as possible.
Use a cookie dough scoop (or roll dough into approximately 1 oz. or 30g balls) and place on baking sheet with parchment paper, leaving a 2 inch space between each one. You should have 12-14 cookies.
Bake in a preheated oven for 12-14 minutes until cookies have spread and tops are cracked and shiny. (If you leave the batter to stand for too long, cookie surface will not be shiny). Once baked, centers remain soft and fudgy.
Cool for 2 minutes and then transfer to a wire rack to cool completely.

Nutrition