Nutella Chocolate Chunk Cookies

Inspired by the many Nutella moments while in Santorini (especially the yummy crepes. Mmm), I wasn't upset when I ended up taking a jar home with me. Yes, I packed it in my suitcase even though you can buy Nutella in the States. For some reason I had convinced myself that it tastes better in Europe (although I really don't know that to be true)... hence the packing of the Nutella in the suitcase.

Anyways, as much as I love Nutella, I honestly don't like buying it because I have a really hard time with self-control. (The Nutella-pretzel combo kills me!) Oops.

But it is really fun to bake with!

So here I was. Nutella + me. I had to bake something :)

These cookies are crunchy and chewy, and a great compliment to a glass of milk :). They're a hit, and a must-try recipe!

Enjoy!

Nutella Chocolate Chunk Cookies

Ingredients

2 ¼ cups all-purpose flour

1 ½ tsp. baking soda

½ tsp. salt

1 stick unsalted butter

1 cup sugar

½ cup brown sugar

1 tsp. vanilla extract

2 eggs

⅓ cup Nutella + ¼ extra

1 cup (or more if you like lots of chocolate) chocolate chunks (I used Trader Joe's chocolate chunks, but you can also use regular chocolate chips!) + more for garnish

Directions

Preheat oven to 375F.

Line baking sheet with parchment paper or non-stick baking mat.

Cream together butter, granulated sugar, and brown sugar in a large bowl/mixer.

Add vanilla and eggs. Mix until combined.

Add ⅓ cup of Nutella.

Gradually add flour, baking soda, and salt until just combined.

Fold in 1 cup of chocolate chunks/chips.

Add remaining ¼ cup Nutella and mix so it just barely incorporates into the dough (going for a marbled effect here)

Scoop cookies onto baking sheet using a cookie scoop (I like to make smaller cookies and use a tsp to scoop cookies)

Press dough balls down slightly, and add ~ 3 chocolate chunks on top.

Bake for 8-10 minutes. Cookies should have crackled tops and should look underdone- do not over bake.