A bit of a late post here, but I finally got around to posting this. I just started college again. Oh how I have missed the sweet sound of cardiovascular pharmacology and organic chemistry (insert eyeroll here). The first day was just as intense as I expected, but I like seeing everyone again, so it wasn’t too bad.
As a result, my attention was temporarily diverted for the week, but now I have the time to refocus, so here’s the latest recipe for you all.
I’ve been posting a lot of brownie recipes lately and I have absolutely no regrets. To be honest, I’m on a brownie kick at the moment, and brownie cookies were so tempting that I couldn’t resist. I had this hiding in my list of trial recipes for a while, but I decided to make them again with a slight variation just to test them out.
I’ll be posting the recipe for those ones eventually, but that might be too many brownie recipes in one go. Or maybe not. You can never have too many brownies, but at the same time I like my skinny jeans.
So why not have both? These are 88 calories per cookie and that includes the chocolate chips. So yeah, definitely have both.
This recipe makes 22 cookies in total, but it can be scaled down as needed.
Chocolate Chip Nutella Cookies
Adapted from: Kirbie’s Cravings: 4 ingredient Chewy Nutella Cookies
Prep time: 10 minutes
Cook time: 6-8 minutes
Total time: 15-20 minutes
Yield: 22 cookies
Calories per serving: 88
- 240g / 1 cup
- Optional 15g / 1 tbsp
Golden syrup/ other liquid sweetener
- 45 g
Greek yoghurt, low fat
- 60g / 1/2 cup
- Optional: 4 g / 1/2 tbsp
- 4 g
- Optional extras:
100g chocolate chips
- Preheat the oven to 180°C/160°C fan assisted and line 1-2 baking trays with foil.
- Melt Nutella or hazelnut spread in a microwave safe bowl and add the yoghurt and golden syrup.
- Sift in the cocoa powder, salt and flour and stir until well mixed.
- Add in the chocolate chips if desired and fold to combine.
- You can chill the cookies at this point for softer cookies, or make them into balls and cook them straight away. The dough will be a little sticky.
- Take roughly 15g/ 1 tablespoon of the dough and roll into balls and press to flatten slightly (you can oil your hands to make the dough stick less)
- If you didn’t add any chocolate chips into the batter, then press a few on the tops of the cookies after pressing down on them if desired.
- Bake for 6-7 minutes in the middle of the oven and leave to cool on the baking tray for 5 minutes before transferring to a cooling rack.
- They will seem soft at first, but they will firm up. They taste like a fudgy Nutella brownie cookie filled with chocolate chips.
- Do not melt the Nutella if you want higher and softer cookies, they will be like brownies. Do not overbake or they will burn and burnt brownies make people cry.
- Store leftovers in an airtight container for up to 4 days at room temperature or for up to a week in the fridge.
Makes 22 cookies
Serving size: 1 cookie
Calories: 88 calories
Saturated fat: 1g
The nutritional information is for the recipe as written and includes the chocolate chips.
For softer and higher cookies, chill the dough first before baking but these can be baked without chiling first.
Store in an airtight container for up to 3 days at room temperature and up to a week in the fridge.
Some variations could be white chocolate chips or dried diced cherries to make them a little different