I have a little secret for you. Are you on the edge of your seat? Well, I wish I could tell you it’s a juicy secret.
Remember my husband’s birthday party last weekend? The “featured” dessert was a plate of Spicy Mayan Chocolate Truffles to go with the Mexican Food Fest theme. They were delicious, interesting, and everyone loved them. However, it was the other plate — of Nutella Chocolate Chip Cookies – that was left completely empty, without even a crumb!
While your guests might think you spent a lot of time on these crazy good, sweet creations, you’ll know that the 4-ingredient cookies only took you about 15 minutes to make!
Really, I’m not sure why you wouldn’t make these right away! Okay, so maybe you have to run out for the Nutella? Get it in time for the weekend and make a big batch. If you’re not up for a full dinner party, invite a few friends over for dessert – or for a delightful latté-cookie afternoon break. Invite me! I’ll be there!
Please see update at the bottom of this post.
Recipe
Makes about 4-1/2 dozen
Prep Time: 5 minutes
Baking Time: 7 to 9 minutes
2 cups Nutella
2 egg whites
1/4 cup all-purpose flour (see note)
2 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Use a fork to blend the Nutella with the egg whites. Once that’s fully incorporated, mix in the flour, followed by the chocolate chips.
Use a 1-1/4-inch ice cream scoop (or teaspoons) to shape the cookies into balls of batter, placing them on the parchment-lined baking sheets as you go. There should be about 15 per sheet, with about 2 inches between them.
Bake in the preheated oven until the cookies are almost dry, about 7 minutes. It’s okay (in fact, it’s great) if they are still a bit doughy — they’ll continue to cook a bit out of the oven. Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack. Cool them at least until they are room temperature before serving.
Note:
For a gluten-free version of these cookies, add 1/2 cup unsweetened cocoa powder, instead of the all-purpose flour.
*UPDATE* — November 30, 2011
I’ve so many inquiries about this recipe, and a handful of folks getting cookies they find “too flat,” so I’ve tested and retested this recipe for you. I want nothing more than for you to have success in the kitchen!
My findings:
- The images of the cookies above are without question of the gluten-free version, where I used the 1/2 cup unsweetened cocoa powder. (Forgive me, for when I first posted the recipe, I made both versions at the same. . . it can get confusing.
) - If you use all-purpose flour, they will be much more flat then if you use the cocoa powder.
- In retrospect, I should have just written the recipe in the gluten-free version because they are absolutely just as delicious (if not more so), and do in fact present much better!
- While they are still good (very good), with the all purpose flour, they will definitely be more flat and more fragile.
Below are two new images of the Nutella Chocolate Chip Cookies using the 1/2 cup unsweetened cocoa powder.
A moment before going in the oven.
Right after coming out of the oven.
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Dear Valentina, My husband is starting to ask me where I am getting all these great new ideas! Living in a kosher home, I had to substitue the pancetta in your quinoa recipe with sausages grilled. Ran out of balsamic vinegar, so I tried sherry vinegar in your tomato vinagrette. He thinks I have been watching the food channel. Can’t wait to try the gluten free cookies….I would have supposed that you would substitue the flour with a flour substitue? But, you use unsweetened cocoa powder. I guess that is why you are the chef! Love your web page!
Mary Jo, I so appreciate your kind, thoughtful comments! And I’m so happy you’re cooking so much! Lovin’ it!
Made these because my twin niece and nephew were over today. Mine turned out a bit flat, but they’re still darn tasty.
Hey Mike, so happy you tried these and liked them! Did you use the flour, or cocoa powder?
Hi there…these look fantastic! Quick question – should the egg whites be beaten before mixing with the Nutella?
Thanks, Tracy! No need to blend the whites first — just add them in and make sure they’re fully incorporated into the Nutella! Enjoy!
Mine came out a bit flat too and the texture was a bit off but they were still delicious. I used the flour and measured everything exactly so I’m not quite sure what went wrong, but still this is a recipe I am definitely going to keep trying.
Andrew and Susan, I’m so glad you both tried these and thought they were tasty! Hmm? Not quite sure why they’re turning out flat. . . make sure when you shape your cookies, they are like little round balls, and don’t flatten them out at all. It’s normal for these to be a bit flat along the edges, but they should look more or less like my photos. Since a few of you have experienced this, I’m going to make a quick batch tonight to see if I can offer another tip or two!
Yum! I just baked these an they are so good! But mine cane out flat as well using flour. Should I add a bit more??
Maybe chilling the dough beforehand could be the difference? Possibly overnight?
Ooooo, that looks so yum and simple! I wonder if my hubby will let me scoop out that much from his Nutella jar. :p
Oh! I have to make these for my coworkers. They love hazelnut and chocolate!
i’m just wondering if we can use self raising flour or add baking soda to the flour?
Thank you all for your input. I just did a quick test since many were getting flat cookies. I hadn’t whipped these up since I posted them and now I have many cookies to eat all night!
Mine were plump (ish) in the middle and flatter along the edges. I did a second test with double the flour and yes, they are indeed less flat. Either way, they hold up and taste delicious! (The less we add to these the more intense the Nutella flavor is!) I take mine out closer to the 7 minute mark (they will still look a bit doughy). I will add this info to the “notes” in my recipe. Also, recipe results often vary as everyone’s ovens, pans, etc. vary. Enjoy!
You are my savior! I’ve been craving cookies tonight, but didn’t have any butter or brown sugar (and I’m way to lazy to go to the store at this time of night). Fortunately I have all this. To the kitchen!
Matt, hope you loved your lat night snack!
Hello! I made these bc my cousin posted it on FB and I’ve been drooling over them for about a week!!! OMG! So good!!!! =) I put milk chocolate chip cookies in bc my fiance really doesn’t like the semi sweet and I sized them as regular cookies. When my fiance and I bit into them, I then realized why you make them smaller!!!! Still, so good!!! Thank you for this wonderful recipe!!!
Kris, so happy they were a hit!
Mine were a little flat as well, but the oil (from the Nutella) also came out a lot as well, did it happen for you as well? Thanks!
It’s normal to see a bit of oil left on the baking sheet, but they should not be “oily” to eat.
Yes, in the end they were great! After I took them out of the oven, as they were very flat, I used a spoon to ‘put them back together’ in a cookie shape before they cooled off. Yummy!
I would love to try this recipe but is it possible for you to convert the cups into grams as I don’t have any measurement in cups.
Thanks.
1 cup =about 226.4 grams. Enjoy!
The update is so helpful, thank you so much!
So if I were to use cocoa powder, i won’t have to use the all purpose flour?
Iqa — yes, exactly. replace the flour with 1/2 cup unsweetened cocoa powder. Let me know how it goes!
Thank you so much for sharing this recipe. I made them with cocoa powder, and white chocolate chips and they are definatly one of the best cookies I have ever had!
Vivian, I’m so happy you had success with these! Love that you loved them!
I’m thinking of trying half flour and half cocoa powder. How do you think that would work?
I haven’t tried them that way so I’m not exactly sure how they’ll turn out — my favorite is just with the cocoa powder.
Hi, I really want to make this, but I do not eat anything with eggs…what can I use iinstead of the eggs.
Hi, Kim — Silken Tofu is a good egg substitute in vegan baking. It’s usually about 3 tablespoons of tofu to 1 egg. To substitute the 2 egg whites in this recipe, I’d try using 3 to 4 tablespoons. I have never tried this so I’m not sure how it will work — please let me know. You could also try mashed banana, but only if you’ll like a touch of the banana flavor. Happy New Year!
I plan on making this my dessert for my hubby and me tonight
If I wanted to cut this recipe in half would it be:
1 cup nutella
1 egg white
1 cup semi-sweet chips
1/4 coca powder?
Thanks!
Hi, Jessica, yes exactly. I hope he loves them!!! xo Happy New Year!
Hi,
I want to ask you what kind of coca powder I have to use?dark or regular? can you please tell me what did you used?
Regards,
Hi Alaa — For this recipe, as long as it’s unsweetened it doesn’t really make too big of a difference if it’s dark or light. I typically have Scharffen Berger’s natural unsweetened in my pantry, and that’s what I used for these cookies. Enjoy!
Hi, 2 cups Nutella = how many grams?
Hi, Diana — 2 cups Nutella is approximately 450 grams. Cheers!
We loved these!!!! Jan is planning to use the recipe to make more.
Eric — I’m thrilled you’ll be having these cookies again! Yay!