With chocolate chunks and Nutella stirred in, these Chocolate Chunk Nutella Cookies will make a decadent addition to your holiday cookie plate. They’re definitely a favorite at my house!
Chocolate Chunk Nutella Cookies AKA Collapsidies
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 were discovered by someone I used to share a house with when he made cookies that turned out flat as if they had collapsed.
This was originally made from an oatmeal cookie recipe, not replacing the oats with any other dry ingredients so the collapsing was inevitable but the end result was a cookie that is crisp on the outside and chewy on the inside.
I heard of a baker that had tried for a very long time to achieve a cookie that fit this description. She wanted a cookie that was crisp on the edges with a little crispness on the outside but soft on the inside and flat. I told him about that but he ended up mumbling something about “flat disaster” or something and wasn’t amused by the tale. Well, I still like them.
It became his signature cookie.
These may be Santa’s favorite if you put a plate of these out for him on Christmas Eve!
He wasn’t the only one baking on this particular week! My fellow Christmas Week participants have been busy making goodies for you.
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.