Nutella Chocolate Chip and Sea Salt Cookies
by Tarla Dalal
Nutella chocolate chips and sea salt cookies recipe | Indian style Nutella stuffed chocolate chip cookie | Nutella dark chocolate chip cookie with eggs | with 35 amazing images.
Nutella chocolate chip and sea salt cookies is a truly unusual delicacy, which is ideal to serve at special occasions. Learn how to make Nutella chocolate chips and sea salt cookies recipe | Indian style Nutella stuffed chocolate chip cookie | Nutella dark chocolate chip cookie with eggs |
Nutella dark chocolate chip cookie with eggs combines the chocolaty hazelnut flavour of Nutella with the traditional charm of buttery chocolate chip cookies. Made with eggs, these cookies have a fabulous, melt-in-the-mouth texture that is guaranteed to delight.
A dash of dark chocolate increases the appeal of the Indian style Nutella stuffed chocolate chip cookie with its rich and intense flavour. Enjoy it fresh, or store in an airtight container and relish whenever you crave for a taste of adventure!
pro tips to make Nutella chocolate chips and sea salt cookies: 1. For a crispier cookie, bake for an additional 1-2 minutes. 2. Instead of Nutella you can also fill chocolate ganache in the cookies. 3. Adding brown sugar enhances the taste of the cookie. 3. Let the cookies cool completely then try to hold them otherwise they may break.
Enjoy Nutella chocolate chips and sea salt cookies recipe | Indian style Nutella stuffed chocolate chip cookie | Nutella dark chocolate chip cookie with eggs | with detailed step by step photos.
Nutella Chocolate Chip and Sea Salt Cookies recipe - How to make Nutella Chocolate Chip and Sea Salt Cookies
Preparation Time: Cooking Time: Baking Time: 17 minutes Baking Temperature: 180°C (360°F). Total Time:
Makes 20 cookies
For Nutella Chocolate Chip and Sea Salt Cookies
10 tbsp nutella hazelnut chocolate spread
3/4 cup chocolate chips
1 cup soft butter
2 1/2 cups plain flour (maida)
1 1/4 tsp baking soda
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla essence
1 tbsp thick curd (dahi)
1 cup chopped dark chocolate
sea salt (khada namak) for sprinkling
For nutella chocolate chip and sea salt cookies
- For nutella chocolate chip and sea salt cookies
- To make {span class="bold1"}nutella chocolate chips and sea salt cookies{/span}, pour 1/2 tbsp of nutella one by one at equal distance on a flat plate lined with grease proof paper. Let it spread on its own. No need to shape it.
- Keep it refrigerated for at least 30 minutes or till the nutella is firm.
- Heat the butter in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till it turns light brown in colour and froth appears, while stirring continuously.
- Transfer the mixture into a deep bowl and keep aside to cool for 5 to 7 minutes.
- Combine the plain flour, baking soda, brown sugar and sugar in a deep bowl and mix well. Keep aside.
- Put the egg, egg yolk, vanilla essence and curds in the butter mixture and mix gently using a spatula.
- Add the plain flour mixture and chocolate and mix well with your hands.
- Add the chocolate chips and mix well with your hands.
- Cover with a cling wrap and refrigerate for 2 hours.
- Divide the dough into 24 equal portions.
- Take a portion of the dough, flatten a little to make a depression, put 1/2 tbsp of the chilled nutella in the center and cover it from all the sides to form a ball and slightly flatten it.
- Repeat step 11 to shape 23 more cookies.
- Place all the cookies on a lined baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes.
- Sprinkle the sea salt evenly over each cookie and cool completely.
- Serve or store the {span class="bold1"}nutella chocolate chips and sea salt cookies{/span} in an air-tight container.
Nutella Chocolate Chip and Sea Salt Cookies Video by Tarla Dalal
like Nutella chocolate chips and sea salt cookies
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Nutella chocolate chips and sea salt cookies recipe | Indian style Nutella stuffed chocolate chip cookie | Nutella dark chocolate chip cookie with eggs | then do try other cookies recipe also:
- eggless oatmeal chocolate chip cookies recipe | soft and gooey oatmeal chocolate chip cookies | Indian oatmeal cookies |
- peanut butter cookies recipe | Indian chocolate chip peanut butter cookies | peanut butter cookies with eggs |
what is Nutella chocolate chips and sea salt cookies
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See the below image of list of ingredients for making Nutella chocolate chips and sea salt cookies recipe.
how to set the Nutella
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Place half a tablespoon of nutella hazelnut chocolate spread on a flat plate lined with greaseproof paper, spacing each portion evenly. Allow the spread to spread on its own without shaping it.
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Keep it refrigerated for at least 30 minutes or till the nutella is firm.
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This is how it looks after 30 minutes.
how to make Nutella chocolate chips and sea salt cookies
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Heat 1 cup soft butter in a broad non-stick pan. Butter adds a rich, buttery flavor to cookies that complements the chocolate and sea salt. Butter helps to create a soft and chewy cookie texture. Butter helps to bind the ingredients in the cookie dough together, preventing it from falling apart.
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Mix well and cook on a medium flame for 4 to 5 minutes or till it turns light brown in colour and froth appears, while stirring continuously.
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Transfer the mixture into a deep bowl and keep aside to cool for 5 to 7 minutes.
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In another bowl, add 2½ cups of plain flour (maida). Plain flour, also known as all-purpose flour, is used in Nutella chocolate chips and sea salt cookies because it has a medium gluten content. This gives the cookies a soft and chewy texture, while still allowing them to hold their shape.
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Add ¾ cup brown sugar. Brown sugar has a richer, more caramelized flavor than white sugar, which adds depth and complexity to the cookies. Brown sugar gives the cookies a golden brown color, which is more appealing than the pale color that white sugar would produce.
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Add 1¼ tsp baking soda. In Nutella chocolate chip and sea salt cookies, baking soda reacts with the acidity in the Nutella and the brown sugar. This reaction produces carbon dioxide gas, which helps the cookies to rise and become light and fluffy.
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Add ¼ cup sugar.
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Mix well. Keep aside.
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In the butter mixture bowl, add 1 whole egg.
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Add 1 egg yolk. Egg yolk helps to bind the ingredients together and create a soft and chewy cookie.
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Add 1½ tsp vanilla essence.
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Add 1 tbsp curds. Curd adds a slightly tangy and creamy flavor to the cookies, which complements the sweetness of the Nutella and chocolate chips.
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Mix gently using a spatula.
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Add the plain flour mixture.
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Add 1 cup chopped dark chocolate.
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Add ¾ cup chocolate chips.
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Mix well with your hands.
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Cover with a cling wrap and refrigerate for 2 hours.
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Divide the dough into 24 equal portions.
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Take a portion of the dough.
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Flatten a little to make a depression.
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Put ½ tbsp of the chilled nutella in the center.
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Cover it from all the sides to form a ball and slightly flatten it.
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Repeat step 11 to shape 23 more cookies and place all the cookies on a lined baking tray.
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Bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes.
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Sprinkle the sea salt evenly over each cookie and cool completely.
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Serve Nutella chocolate chip and sea salt cookie or store in an air-tight container.
pro tips to make Nutella chocolate chips and sea salt cookies
-
Bake the cookies for an additional 1-2 minutes for a crispier texture.
- Instead of Nutella you can also fill chocolate ganache in the cookies.
-
Add ¾ cup brown sugar. Brown sugar has a richer, more caramelized flavor than white sugar, which adds depth and complexity to the cookies. Brown sugar gives the cookies a golden brown color, which is more appealing than the pale color that white sugar would produce.
-
Allow the cookies to cool completely before handling them, or they may break.
-
Place half a tablespoon of nutella hazelnut chocolate spread on a flat plate lined with greaseproof paper, spacing each portion evenly. Allow the spread to spread on its own without shaping it.
-
Heat 1 cup soft butter in a broad non-stick pan. Butter adds a rich, buttery flavor to cookies that complements the chocolate and sea salt. Butter helps to create a soft and chewy cookie texture. Butter helps to bind the ingredients in the cookie dough together, preventing it from falling apart.
-
In another bowl, add 2½ cups of plain flour (maida). Plain flour, also known as all-purpose flour, is used in Nutella chocolate chips and sea salt cookies because it has a medium gluten content. This gives the cookies a soft and chewy texture, while still allowing them to hold their shape.
-
Add 1¼ tsp baking soda. In Nutella chocolate chip and sea salt cookies, baking soda reacts with the acidity in the Nutella and the brown sugar. This reaction produces carbon dioxide gas, which helps the cookies to rise and become light and fluffy.
| Energy | 285 cal |
| Protein | 4.5 g |
| Carbohydrates | 30 g |
| Fiber | 0 g |
| Fat | 18.7 g |
| Cholesterol | 21.4 mg |
| Vitamin A | 304.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.7 mcg |
| Calcium | 19.9 mg |
| Iron | 1.6 mg |
| Magnesium | 54.4 mg |
| Phosphorus | 91.1 mg |
| Sodium | 140.8 mg |
| Potassium | 153.5 mg |
| Zinc | 0.1 mg |
Surprised and sad to know for the first time ever I have read a non veg recipe in your recipe book. Till Tarla Dalal ma''am was alive, not one recipe was non vegetarian one. Anyways, you may not accept my comments Apeksha Vora
Is there a way I can make these cookies eggless ?? Please tell me how to??
While i''m a total health freak and 90% of my meals are clean, there is one real exception. This Nutella Chocolate Chip and Sea Salt Cookies is so so good that its impossible to say no too. The combination of chocolate chips, Nutella and sea salt make this out of the world. Yes, use the sea salt as it goes really well in the cookie. My wife keeps the cookie box out in the hall and at night, i can''t resist a trip to the hall and grab one cookie. What''s worse, i make two more trips and thats 2 more cookies down. So if your going to make this cookie, be warned that this can happen to you. By far one of the best cookie recipes i have tried. Far better than Mrs Field''s cookies from Chicago or on par with it!!!