These Malted Nutella Chocolate Chip Cookies are a small batch recipe and super easy to make. They have a small batch chocolate chip cookie recipe base, and are filled with chunks of Nutella and chocolate chips. These cookies are the perfect twist on a small batch chocolate chip cookie recipe and are a great way to bake with malted milk!
Table of contents
- Malted Nutella Chocolate Chip Cookies
- How to make Small Batch Chocolate Chip Cookies
- Nutella Chunks for Cookies
- Baking with Malted Milk Powder
- Tips for Perfect Chocolate Chip Cookies
- Why Preheat your oven for so long?
- FAQ for Nutella Chocolate Chip Cookies
- For more recipes using Malted Milk, check out:
- Recipe For Malted Nutella Chocolate Chip Cookies
Malted Nutella Chocolate Chip Cookies
Hi hi! Just popping in to share the recipe for these Small Batch Malted Nutella Chocolate Chip Cookies. I worked on a whole bunch of small batch chocolate chip cookies before we left NYC, and I'm slowly drip feeding them onto the site!
These Nutella Chocolate Chip Cookies are a mixture of these Malted Milk Chocolate Chip Cookies and these Nutella Chocolate Chip Cookies. They are super simple and don't need a mixer.
How to make Small Batch Chocolate Chip Cookies
These are super easy to make. It does take a teeny bit more time to wait for the Nutella chips to freeze and then chill down the cookie dough, but I promise you that it is worth the wait!
- Make the nutella chips. These are just nutella piped out onto some parchment and frozen.
- Mix together the cookie batter. This is a no mixer chocolate chip cookie recipe - I just use a whisk, bowl, and a spatula for folding in the chocolate and nutella. It's super simple - melted butter, sugar and egg get whipped together, then dry goes in.
- Add the chopped chocolate and nutella chips and mix to combine.
- Scoop out your dough and give it a chill for at least 30 minutes. You can take this up to a day if you want, or just freeze any excess dough if you aren't baking them all at once.
- Bake off your cookies! That's it! Super, super simple.
Nutella Chunks for Cookies
For this Nutella Chocolate Chip Cookie recipe, I found that the best way to get nutella into the cookie dough was to make nutella chips. By freezing the nutella first, you are able to delay the melting of the nutella, which keeps it slightly separate from the rest of the cookie. I also held a few back to add on the tops of the cookies, which got pretty melty but was very delicious.
The nutella pairs perfectly with the malted milk chocolate chip cookie - these are a jacked up version of regular cookies and I am very here for it. To make the nutella chunks all you do is pop it into a piping bag and pipe blobs onto a parchment lined baking sheet. You then freeze the sheet so the nutella freezes and you get perfect chunks of nutella for your cookies.
If you don't have a piping bag you can use a ziploc bag or you can also just spoon chunks of Nutella onto the pan. I like to loosen the chunks from the paper and then pop it back into the oven to reduce time out of the freezer and to help keep them intact when you add them into the cookies.
The nutella might melt slightly when you are scooping out the dough etc - this is totally fine!
Baking with Malted Milk Powder
This recipe uses Malted Milk Powder. This article recently came out on food52 about it which is a great read on the history etc! I love malted milk powder for the complexity that it brings to baking. It adds an almost savoury taste to things, and is particularly good paired with chocolate. I have also been recently adding it to streusel (like in this pie), and it's just amazing.
The great thing about malted milk powder is that it is a flavour enhancer but doesn't affect the texture of the cookie. So if you don't have any on hand - just leave it out!
Tips for Perfect Chocolate Chip Cookies
There are a few tips that I use every time for perfect chocolate chip cookies. These tips can be applied to every cookie recipe. They are completely optional (aside from using a scale of course!) but make a big difference if you're looking for perfect chocolate chip cookies!
- Chop your chocolate. Chopped chocolate gives you pockets of chocolate and perfect chocolate shards distributed throughout the cookie. I prefer chopped chocolate over chocolate chips in cookies forever. Chocolate also melts much better than chips. It's the best ever.
- Use a cookie scoop. You can weigh out your cookie dough balls if you don't have a cookie scoop, but they are a great investment. They help to get the dough all relatively the same size and make things super quick and easy. I use this one.
- Add chocolate puddles. To get puddles on the top of cookies, press the dough into a disc and press additional chocolate on the top, then squish it back up into a ball of dough. This encases all the chocolate inside and as it bakes you get perfect puddles.
- Scoot your cookies. We all know this one - to scoot your cookies, take a cookie cutter slightly larger than the cookie, and when the cookies are hot out of the oven, scoot them into shape. This rounds them off super nicely. Optional but so good!
Why Preheat your oven for so long?
You will notice in the recipe I get you to preheat your oven 10 minutes into the dough chilling process. I always give my oven at least 20 minutes to preheat. Often the oven thermostat will let you know it is at temperature, but the whole oven won't be that hot. Using an oven thermometer really helps here, along with giving the oven sufficient time to preheat.
This is particularly important for things like cookies which have a relatively short bake time. If the oven isn't the right temperature this can affect the outcome of the cookies. Same with how it is important to check if a recipe specifies convection bake or regular bake. Convection is typically hotter, which will cause cookies to spread a lot more. If you are finding you are having cookie spreading issues - check your oven temperature.
FAQ for Nutella Chocolate Chip Cookies
You can see a full list of all the tools I use here
You can just leave it out!
I haven't tried to source it in NZ yet so I'm not 100% sure on this. I know you can use Horlick's, but also know that Horlick's has added sugar, so just keep that in mind.
If you want to use another hazelnut spread, then go ahead! Just use it as you would the Nutella. If you don't want to use the Nutella and just have regular malted milk chocolate chip cookies, just replace it with 120g chopped chocolate.
Yes! Just pop it into the freezer on the pan once you have scooped it, then freeze until solid. Then transfer to an airtight container or bag and store in the freezer. You can bake straight from frozen.
Fine instant coffee works or you can just leave it out!
For more recipes using Malted Milk, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Malted Nutella Chocolate Chip Cookies
Print
Malted Nutella Chocolate Chip Cookies
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Malted Nutella Chocolate Chip Cookies are a small batch recipe and super easy to make. They have a small batch chocolate chip cookie recipe base, and are filled with chunks of Nutella and chocolate chips. These cookies are the perfect twist on a small batch chocolate chip cookie recipe and are a great way to bake with malted milk!
Ingredients
- 120g Nutella
- 90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
- 120g light or dark brown sugar
- 45g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla bean paste or extract
- 160g all-purpose flour
- 45g malted milk powder
- ¾ tsp espresso powder
- 3g (½ tsp) kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 115g dark chocolate, coarsely chopped, plus extra for the tops if desired
- Flaky sea salt such as Maldon for finishing
Instructions
- Line a sheet pan with parchment paper. Place the Nutella into a piping bag with the end snipped off. Pipe small blobs of Nutella onto the parchment paper about ½ inch diameter (the size is not super important).
- Place the baking sheet into the freezer and freeze for at least 30 minutes until the Nutella is completely firm. Peel the Nutella pieces from the parchment to loosen and place the baking sheet back into the freezer until ready to use the Nutella pieces (this just means that they stay as cold as possible and when the time comes to use them they can be easily added to the bowl without having to loosen them first).
- In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour.
- In a medium bowl combine the flour, malted milk powder, espresso powder, salt, baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
- Add the chocolate and frozen Nutella pieces, and mix to combine completely. You can leave a few Nutella pieces for the tops of the cookies if you like - keep them in the freezer until you bake as the Nutella in the cookies itself will melt.
- Line a sheet pan or container with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls onto the pan. Keep the remainder in the fridge If desired, flatten each ball of dough, press more chocolate or Nutella pieces on the top, and roll into a ball, then space evenly on the pan.
- Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
- Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
- Sprinkle with flaky sea salt if using. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
- Repeat the baking process with the remaining 6 balls of dough.
- Store leftovers in an airtight container at room temperature.
Keywords: Cookies, Nutella, Chocolate Chip Cookies, Small Batch
Comments
hi do you use top and bottom heat to bake the cookies?
Hi! Yep I just use regular bake - my oven is just bottom heated 🙂
The cookies turned out amazing!!!
So delicious and gooey
★★★★★
Hi
Saw your lovely recipe and wanted to try it but don’t have malted milk powder. Can I use regular powder?
Thanks for a response
Have a nice day
Hi! You can just leave it out 🙂
these are the best!
★★★★★
Love these cookies! Thanks so much for the recipe!
★★★★★
My nutella blobs were a bit wonky and melted easily when transferring into the dough, but this made for lovely swirl patterns. Very tasty!
Can I use a flax egg here to make it eggfree?
I haven't tried it sorry!
could this recipe be converted to a bar/brownie/blondie?
I haven't tried it sorry! It should work though!
I made these without the nutella (more chocolate instead as suggested) and they were delicious. It is sort of hard to tell when they have browned enough because of all the chocolate but no biggie.
I am planning on making these again this weekend (this time WITH the nutella!) but I would like to double the batch and I am a little confused at the explanation of doubling the recipe only doubles the ingredients not the quantity? Wouldn't 2x the ingredients make 24 cookies instead of 12?
★★★★
Hi! It means that within the recipe (so sometimes I will say 90g butter within the actual method of the recipe), that quantity will not be doubled. Same with pan size, bake time etc. If within the instructions it says to divide into 12 pieces, using the 2X on the recipe will not change that etc. It ONLY changes the quantity within the ingredient list and not any values within the instructions. This is mainly to avoid people making mistakes in recipes with brown butter where I say 'weigh out x amount' and then they double it without checking the instructions and all the numbers are off. I hope that makes sense!
Love this recipe - it will definitely be a go-to for cookies in the future.
I made the dough late one evening before bed and made a double batch. It was only after it was all weighed out and I was tidying away that I realised that I had only put in 1/3 of the chopped up chocolate that was meant to go in. I was a little worried, but I baked half the following morning for my bake club and they were amazing. In fact, I wonder where all of that additional chocolate would have gone as they were full of the stuff!
Have got a few balls of the dough in the freezer (always make extra cookie dough) so that I can have one with a hot drink when I am working from home.
NB - used Horlicks and it worked great!
★★★★★