Nutella Chocolate Cookies



This is my last belated Christmas cookie post for the season. December was so busy that I didn’t have a chance to post this recipe before the holidays.

The boys loved these chocolate cookies even though they don’t taste strongly of Nutella. The next time I make them, I’ll use paste food coloring in the glaze to make the colors more vivid. I felt that my red and green were a bit dull. I used food coloring drops.


Two-Bite Nutella Chocolate Cookies
Recipe from theKitchn

1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup Nutella
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 large egg
2 tablespoons water
1 teaspoon vanilla extract

For the icing:
1 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk
Food coloring

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Make sure there are no lumps. (Sift through a strainer if necessary to break up the cocoa.)

In a standing mixer or with handheld mixer, beat together the softened butter and Nutella until creamy. Beat in the granulated sugar and brown sugar until fluffy. Beat in the egg, water, and vanilla extract. Scrape down the sides of the bowl and the beater as needed during these additions.

With the mixer on low speed, add the flour mixture. Mix just until the dough starts to come together and the flour is nearly incorporated. Fold the batter a few times with a spatula to work in the last of the flour.

Pinch off bits of dough and roll between your hands to make balls with a roughly 1-inch diameter or use a small cookie scoop to form the dough into balls. Arrange them on the baking sheet a few inches apart. Bake for 8 minutes for softer cookies or 10 minutes for crispier cookies. Allow to cool for 5 minutes on the pan, then transfer to a cooling rack. Repeat with baking the remaining dough.

Let the cookies cool completely before drizzling with icing. When ready to ice, whisk together the powdered sugar, vanilla, and milk in a small bowl. Divide it and add food coloring as desired. Place the icing in a ziploc bag and seal closed.

Arrange the cookies as closely together as possible on the cooling rack. Snip a tiny corner from the bag of icing and drizzle in long diagonal lines across all the cookies. If you are using a second color, do the same with the second bag of glaze. Let the glaze harden for 20-30 minutes before serving.

Yield: ~4 dozen cookies

One year ago: Holiday Biscotti
Two years ago: Individual Beef Wellingtons with Mushrooms, Spinach and Blue Cheese Filling
Three years ago: Quinoa Pilaf with Pine Nuts
Four years ago: The Ultimate Quiche

Print This Recipe Print This Recipe

2 comments to Nutella Chocolate Cookies

  • Gail

    Have you found food coloring whose ingredients are not RED-40 etc.?

  • StylishCuisine

    I haven’t found an all natural red food coloring, but I use it so infrequently and in such small quantities, that I just use the products available in the supermarket and baking supply stores. There is a company called LycoRed that has come up with a red food coloring based on tomatoes that is being used in food applications. I haven’t seen it available for consumers yet, but hopefully they’ll soon decide to sell it to consumers for baking.

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>