With chocolate chunks and Nutella stirred in, these cookies will make a decadent addition to your holiday cookie plate.
Chocolate Chunk Nutella Collapsidie Cookies
I am a total sucker for cookies. I will make easy cookies, no bake cookies, complicated cookies and weird cookies. Doesn’t matter, I love them. These Chocolate Chunk Nutella Collapsidie Cookies is a little something that my other half spoils us with and I’m not complaining. It’s his signature cookie that came about by accident. It is pronounced “collapse-i-dee” and the name was inspired by the flattened or collapsed form of the cookie.
One bright and glorious day he decided to make cookies on a whim (I didn’t complain!) and he took an oatmeal cookie recipe that we’ve had for years and decided to adapt it.
Leaving out the oats and not adding any more dry ingredients, the cookies turned out flatter than he had hoped and he was pretty distraught. I heard exclamations of frustration from the kitchen that day and he complained about them the entire time the kids and I ate them. We nearly ate them all. And trust me when I say we weren’t just being nice. When we don’t care to eat something we get magically full and stomach aches appear out of thin air, but we gladly ate these with a smile.
It didn’t matter how many compliments or how detailed our praise (i.e. “I love the chocolate chunks and how they add bursts of chocolate when we bite into these!”) he was very unimpressed.
I heard of a baker that had tried for a very long time to achieve a cookie like this. She wanted a cookie that was crisp on the edges with a little crispness on the outside but soft on the inside and flat like these. I told him about that but he ended up mumbling something about “flat disaster” or something. Well fine.
The kids kept asking him to make them again. Whenever he would go in the kitchen and bring out a mixing bowl they would ask excitedly, “Are you making collapsidies?!?”
Just yesterday I had given Tay one of my Peanut Butter Cup Cookies and she was ready to eat it and everything. She saw the collapsidies and asked for one.
“You can’t have both,” I told her flatly.
“Ok,” she replied, pushing the peanut butter option away and making room for one of her beloved collapsidies.
These may not be Santa’s favorite (yet) or save your oven from being overworked but this cookie belongs here at Christmas Week. Christmas is about giving and caring, you know the sentimental stuff. Making memories and celebrating the comforting things like a fresh cut Christmas tree, watching Christmas Vacation a bajillion times and squeezing in time to make gingerbread houses. These cookies are one of our family comfort recipes and someone very special to us.
My other half can be going on very little sleep trying to help keep me sane and help with everything that must be done. But if someone hints for collapsidies, he is in the kitchen sifting flour and scooping out Nutella. He makes them when I have a craving for cookies or when one of the kiddos needs a little morale boost. This is one of his comfort recipes that we have grown to love.
He has made these for us more times than I can count. I want to give him a big huge thank you for baking these for us to help celebrate Christmas Week! Even with a long work week, he was happy to share these with you and I.
He and I have really loved seeing the things that my fellow Christmas Week bloggers have made! Here are some inspiring holiday baking (and perhaps no bake) recipes:
- Ginger Bears by Cravings of a Lunatic
- Santa’s Favorite Holiday Bark by The Weekend Gourmet
- Gingerbread Linzer Cookies by Chocolate Moosey
- Gingerbread Bread Pudding with Salted Caramel Sauce by See Aimee Cook
- Bourbon Barrels by The Girl In The Little Red Kitchen
- Toasted Almond Shortbread by The Messy Baker
- Midori Melon Cupcakes by Ninja Baking
- Cranberry Pistachio Biscotti by Noshing With The Nolands
- Wine Poached Pear and Almond Rugelach by The Little Ferraro Kitchen
- Bebinca – Layered Goan Cake by Masala Herb
- Artichoke Dip Tarts by Food Lust People Love
- Layered Chocolate Peanut Butter Fudge by That Skinny Chick Can Bake
- Peanut Brittle by Frugal Antics of a Harried Homemaker
- Peppermint Chocolate Cupcakes by The Dutch Baker’s Daughter
- Chocolate Dipped Baked Potato Chips by Dizzy Busy and Hungry
- Chocolate Hazelnut Cupcakes with Nutella Frosting by Rants From My Crazy Kitchen
- Chocolate Chip Collapsidies by Try Anything Once Culinary
A big thank you to my other half for sharing this recipe with us today. Sometimes a mistake can turn out to be a masterpiece, don’t you agree? 🙂
- ¼ cup of butter
- ½ cup of granulated sugar
- ½ cup of firmly packed light brown sugar
- 1 large egg
- ½ TSP. vanilla extract
- ¾ cup all-purpose flour
- ½ TSP. salt (or sea salt)
- ½ TSP. baking powder
- ½ TSP. baking soda
- 1 cup of chocolate chunks
- 2 TBSP. of Nutella
- Your first step for this recipe will be to preheat your oven at 350 degrees. Combine your brown sugar and granulated sugar in a bowl, or in a mixer bowl.
- Take your stick of butter out of the fridge and put it in your microwave for a few second, getting it soft and warm. You can also just leave your stick of butter out on your counter for a while to make it soft but I like the microwave way since it adds a warmth to the butter and that is what helps make them collapsidies!
- Add the butter to the sugars in your bowl and beat with a wooden spoon or in your electric mixer until creamy.
- Add your egg and vanilla extract and also beat it into the mixture.
- In a separate bowl, combine your flour, salt, baking soda and baking powder and mix it all together with a fork for a good blend. On a side note, I prefer using sea salt, in this case Alaea Hawaiian sea salt, lightly ground to get the hints of salt from one bite to the other.
- Add the flour mixture to the sugar and butter mixture beating by hand or with your mixer continuously and also add your Nutella and chocolate chunks until fully blended.
- Prepare your baking sheet with a non stick spray.
- I usually use a table spoon (the large spoon in a silverware set) and scoop a heaping spoonful of the dough mixture and place it onto your baking sheet, about 3 to 4 inches from the edge and from each other because just like the name says, they will collapse and spread out!
- Bake them for 8 minutes. They should look flat, light brown in the middle and darker brown on the edges.
- Take them out of the oven, let them rest on your baking sheet for 2 minutes before transferring them to a cooling tray or a plate.
- You can bake them one tray at the time or multiple trays at once on different racks in your oven, just keep an eye on them if you do multiple sheets at once. Look for the light brown center and slightly darker edges and flat shape.