Weirdly Flat Nutella Cookies

I was going to title this post “Nutella Cookie Fail”, but I can’t call these cookies a total failure because they’re actually pretty yummy. Of course, anything made of 75% Nutella and chocolate chips would taste pretty good.

This recipe seemed perfect to me because it only called for four ingredients, would take less than 30 minutes to make, and I love Nutella. Everything was going along great. I mixed up the dough in just a few minutes and slid the cookie sheets into the oven. While baking, a good sized puddle of mysterious oil seeped out of each scoop of dough. The hot oil melted, flattened, and fried the edges of each cookie to a crisp. I don’t like crispy cookies, because they tickle my teeth when I chew them. I can’t describe the sensation any better than that, and I hope somebody else knows what I’m talking about and can sympathize! Thankfully once I powered through the crispy edges the cookie middles were soft and fudgey. Yum.

The best thing about these cookies is that eating an entire jar of Nutella somehow seems less bad in cookie form. If I make them again I’ll try adding a bit more flour and baking them on parchment paper. Hopefully that would soak up some of the excess oil and fix my flat crispy cookie dilemma. If you want to give these cookies a go here’s the recipe, but don’t believe those photos of non-flat cookies—all lies!

easy nutella cookie recipe

queue the sad trombone sound…

easy nutella cookie recipe

easy nutella cookie recipe

easy nutella cookie recipe

15 comments

  1. Phoebe

    Often, cookies flatten because the batter is too warm. After making the balls with the scoop, put the whole cookie sheet in the fridge — that might help with the spreading! Of course, there could be something weird with the Nutella itself, but generally, too warm batter is the culprit!

    1. Amanda (wit & whistle) Post author

      Thanks Phoebe, I’ll give that a try. Surely cold dough paired with parchment paper to help soak up the crazy amounts of oil will do the trick!

  2. Sarah

    did you happen to use gluten free flour? i always do, and this always happens to me. they say to cut back on the fat (butter, oil, nutella in your case). since finding this out, i’ve cut the fat about 1/3 in my cookie recipes, and it’s worked quite well. even if you don’t use gluten free flour, perhaps this trick would work. chilling is helpful, too.

    1. Amanda (wit & whistle) Post author

      I’ve never tried gluten free flour, but it does seem like the fat/nutella oil to flour ratio was the issue!

  3. Natalja

    The oil you are talking about is palmoil, one of the main ingredients in Nutella. And one of the main reasons for deforestation of Asia. Try to buy a substitute for Nutella which is made from sunflower oil, for the environment.

    1. Amanda (wit & whistle) Post author

      Whoa, I had no idea! What’s your favorite Nutella substitute? I like Justin’s chocolate hazelnut butter, but the texture is different from real Nutella so I thought it might not work for these cookies.

    2. Natalja

      My favorite is this one: http://www.amazon.com/Nocciolata-Hazelnut-Cocoa-Milk-9-52/dp/B004M6DC9Y/ref=sr_1_2?ie=UTF8&qid=1392051642&sr=8-2&keywords=Nocciolata
      It’s not quite the same as Nutella, but I think it’s way better. It’s like Hershey’s and Godiva. Else you can try this one: http://www.amazon.com/Organic-Chocolate-Coconut-Butter-Packets/dp/B004ULUTF6/ref=sr_1_1?ie=UTF8&qid=1392051767&sr=8-1&keywords=Organic+Raw+Cacao+Bliss
      But I don’t like that one as much as the other one.

  4. mel

    So I noticed that lots of people in HER comments reported similar flat results (hey, flat cookies are pretty good – if they’re chewy). And her response is to make sure it’s a “full” 1/2 cup + tbsp of flour, which is the dumbest thing I’ve ever heard. It’s either a 1/2 cup or it’s not. There is no “full”.

    I’m wondering if this person is using a “heaping” 1/2 cup which would not be a 1/2 cup at all and she is just not great at writing recipes. Otherwise I have no idea what a “full” 1/2 cup is supposed to mean. But man I really want to try it. Maybe even just taking a basic peanut butter recipe and replacing the peanut butter & sugar since it’s already so darn sweet?

    1. Amanda (wit & whistle) Post author

      Well, that makes me feel better! Maybe a heaping 1/2 cup of flour is the trick. The recipe is definitely worth trying, and I’ll be making these again because I gobbled them up like the Nutella pig that I am. I wonder if you could use the Nutella in a peanut butter cookie recipe! Makes sense to me—good idea!

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