A few weeks ago I was browsing the cookbook section of my local bookstore, something I do pretty damn often if I’m honest. Normally I’ll browse, fall in love with a book before dragging myself away, remembering I have a library of cookbooks at home sat begging to be used. This time I caved, I’m a little embarrassed to admit that the book that broke me was the baking book of world famous vlogger Tanya Burr, Tanya Bakes. I felt like a thirteen year old girl handing it over to the cashier but I have to admit, some of those recipes are pretty amazing, and the one that really got my heart rate going was for these Nutella Swirl Cookies.
Let me start off by saying that these cookies are insane! Not only are they swirled with the godly nectar that is Nutella, but they’re bloody giant. I’m not kidding, these bad boys are two handers. In my eyes, that is never a bad thing.
The thing I love most about these cookies, more than the lashings of Nutella, is the fact the dough doesn’t need to be chilled before baking. That means you can have freshly baked cookies in the time it takes to boil your kettle. OK, I may be over exaggerating there but you get the jyst, they’re fast!
If you’re a cookie addict like me check out a few of my favorites: Levain Bakery Copycat Cookies, Nutella Melting Middle Cookies, Kick Ass Chocolate Chunk Cookies, Oreo Cookie Bombs, Perfect Chocolate Chip Cookies.Print
The thing I love most about these cookies, more than the lashings of Nutella, is the fact the dough doesn’t need to be chilled before baking.
- 200g unsalted butter, at room temperature
- 300g soft brown sugar
- 1 large, free range egg
- 325g self raising flour
- 200g Nutella
- 1tbsp flaked sea salt
- Preheat your oven to 180°c and line 3 baking trays with baking parchment.
- In the bowl of an electric mixer cream the butter and sugar together until light and fluffy
- Scrape down the sides of the bowl and add the egg, mixing till combined. Add the flour and salt and mix into a crumbly dough.
- Marble the Nutella through the dough using a metal spoon and roll the mixture into 10 large balls and flatten slightly with your hands. Place the balls of dough on the baking trays leaving space for the cookies to spread. Sprinkle each cookie with a little extra sea salt and bake for 13 minutes until set around the edges.
- Allow to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling. Or eat them warm with ice cream if you know what’s good for you.
Keywords: Cookies, Chocolate, Nutella, Tanya Burr, Baking