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Chocolate Chip Cookies with Nutella
Namiko Hirasawa Chen · justonecookbook.com · Original Recipe
Best chocolate chip cookie recipe ever! Made with brown butter, stuffed with Nutella, and sprinkled with sea salt.
3
chewiness
3
crispiness
1
cakeyness
2
thickness
3
spread
3
richness
2
sweetness
3
complexity
balancedclassic
Ingredients
nutella(if Nutella is hard enough, you can use two teaspoons to make dollops, instead of piping)0.5 cup (70g)
unsalted butter(16 Tbsp)1 cup (227g)
all-purpose flour(plain flour)2.25 cup (281g)
baking soda1.25 tsp (8g)
coarse sea salt(plus more for sprinkling)0.5 tsp (2g)
light brown sugar1 cup (140g)
sugar0.5 cup (70g)
egg(50 g each w/o shell)1 each (50g)
egg yolk1 each (18g)
pure vanilla extract2.5 tsp (11g)
plain yogurt(I used Greek yogurt)1 tbsp (9g)
semisweet chocolate chips0.5 cup (85g)
dark chocolate chips0.5 cup (85g)
Total dough weight1.1kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- 30 min
- Yield
- ~2 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.24 (28th percentile)
Flour:Sugar1.34 (54th percentile)
Brown:White Sugar2.00 (75th percentile)
Egg:Flour0.24 (47th percentile)
Chocolate:Flour0.60 (28th percentile)
Fat %21.5 (91th percentile)
Sugar %19.9 (52th percentile)
Hydration0.27 (49th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.24
Flour:Sugar
1.34
Brown:White Sugar
2.00
Egg:Flour
0.24
Chocolate:Flour
0.60
Fat %
21.5
Sugar %
19.9
Flour %
26.7
Hydration
0.27