Nutella chip cookies from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on March 30, 2017

    I made these, substituting Reese's peanut butter/chocolate spread (available in Canada), and they were amazing! (I left out the hazelnuts.) I will definitely make them again using Nutella.

  • Zosia on January 18, 2015

    The cookies were very well received but I really didn't think they captured the flavour of nutella...they were too sweet and both chocolate and hazelnut flavours needed to be more intense. It was quite difficult to judge degree of doneness since the cookies were extremely soft when hot and took some time to set up so I over baked the first two batches by a minute or two....not quite as soft and chewy in the centre as the following batches (11 minutes).

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